Black Bear Italian Sausage Pie

[akjeff]

Had a ball of 65% hydration/72 hour ferment dough ready to go today, and topped with Mozzarella/Provalone/Parm cheeses, Kalamata olives, and black bear Italian sausage. It was excellent. Cranked up the MAK, and waited for the stone to top 500°F before launching. Washed down with a nice Chianti.........life is good!

 

[JLinza]

Looks like a great pie, best way to have bear is in sausage in my opinion

 

[indaswamp]

Definitely don't see that combo on a pizza everyday! Bet that was good!

 

[akjeff]

Looks like a great pie, best way to have bear is in sausage in my opinion

Yep, we love bear sausage. Breakfast, Italian, chorizo, etc... Great in spaghettis sauce as well.

Definitely don't see that combo on a pizza everyday! Bet that was good!

Kinda happened out of necessity. Thought I had pepperoni on hand and was wrong. So, I quick thawed and browned a pound of bear sausage. It was a great combo with the Kalamata's. Will make it again for sure. Enough meat left over for a breakfast burrito or two.

 

[Compulsive Smoker]

Looks good!

 

[chopsaw]

Looks great . You're getting some good color using the pellet grill . Is that with the dough conditioner ?
I got mine a few weeks ago . It certainly gives good color . I've only used it for bread so far .

black bear Italian sausage.

Interesting . Great use for it I bet .

 

[akjeff]

Looks great . You're getting some good color using the pellet grill . Is that with the dough conditioner ?
I got mine a few weeks ago . It certainly gives good color . I've only used it for bread so far .


Interesting . Great use for it I bet .

Yep, diastatic malt powder. 1% of the flour weight. It really helps a lot with getting color with the relatively low cook temp of a pellet grill( or I should say, most pellet grills ). Also, let the grill/stone really heat soak. I run mine at max pit temp ( 450°F ) for 45 minutes to an hour, and don't launch the pizza until the stone is at least 500°F according to the IR gun.