Pizza Tips

KiterTodd

Carolina Q said:

I never pre-cook any toppings, not even a 1/4" thick, wall to wall slab of sausage on a Chicago deep dish.

Try this... raw ingredients, shake the peel after every ingredient is added. And be quick about it. Use a pinch or two of semolina on the peel. Acts like ball bearings.

I agree with this EXCEPT bacon!  Bacon I have to pre-cook. Any time I've ordered it on a pizza and they throw it on raw, I end up with a half cooked slab of chewy fat on my 'za. 

Now, I do tend to put thinner slices on pies that are going to cook quickly.  Even when I put shrimp on a pizza (yup, roll it in spices, it's awesome) I filet them so they are half the thickness.

Chicago style...  normal rules do not apply.

Good peel shaping tip.