OK - I've been reading the forums, and it looks like freestyle is the way to go. You put your own spin on it. Sorry if these questions have been asked before
1. Looks like everyone goes with using a pound of sausage as the standard
2. Filling - go for it, but go easy on the cheese and sauces as to not make it all mush or leak???
3. When using veggies, do you precook or add raw?
4. Ok for eating once the internal temp has reached b/t 165-175
Here is what I am thinking for my first fattie, I love the bacon weave, but dont think I want bacon on this combo.
1lb - Italian Sausage
Couple Cloves of Garlic rubbed into sausage
Pepperoni
Mozzerella Cheese
Pizza Sauce
Onions
Roasted Red Peppers
Thanks
1. Looks like everyone goes with using a pound of sausage as the standard
2. Filling - go for it, but go easy on the cheese and sauces as to not make it all mush or leak???
3. When using veggies, do you precook or add raw?
4. Ok for eating once the internal temp has reached b/t 165-175
Here is what I am thinking for my first fattie, I love the bacon weave, but dont think I want bacon on this combo.
1lb - Italian Sausage
Couple Cloves of Garlic rubbed into sausage
Pepperoni
Mozzerella Cheese
Pizza Sauce
Onions
Roasted Red Peppers
Thanks