maybe a stupid question but here goes

I've tried doing that to pepperoni once before, to reduce the grease amount on my pie.  For me anyway, it wasn't worth the time/trouble.  

tferk said:

Just wondering if you cook your meat toppings for pizza before putting it in the EGG?

Thanks in advance

only sausage meat in deep dish style, would do it with chicken as well but never made one. have alo cooked hamberger first

Ahh, depends on the meat, and the veggie, for that matter.

The key thing, since the pizza cooks so fast, is to slice all condiments very thin.

If I'm going to throw a bacon or sausage on the pizza, yes, I cook it first.   I had a pizza place serve me a pie they put raw strips of bacon on one time and it was disgusting.

Now, when I put shrimp on a pizza I just slice it in half (the direction that reduced the thickness, not to make it shorter).  So, it still looks like a shrimp but it's wafer thin.     Since shrimp cooks so fast anyway, you do that and it is perfect. 

Veggies also...all nice and thin and they are cooked nicely.  If I give all non-fatty condiments a light coating of oil (toss in olive oil with S, P & G) it seems to help.

In the end, pizza is one of those cooks where it's not awful to eat your mistakes. 

Sausage, yes; mushrooms, yes (to reduce moisture); most everything else I'd put on a pizza, no.

I'm with Raymont, definitely the sausage but everything else goes on raw.  I've tried pre-cooking the crust as Bobby Flay did on his show a couple of times but I prefer it to cook along with the other ingredients.  Lately, I've been pleased with just using burrito size flower tortillas for a quick lunch pizza.  I use two of them with some shredded habanero cheese between them.  There's already enough lard in the tortillas to produce a nice crust on the bottom.  

I put sausage on raw, just make sure it's small blobs, and that it sits on top and isn't covered (insulated) under any cheese or any other toppings. 6-7 minutes at 550-600 degrees is sufficient to cook it, as long as the hunks are small. Some people might be squeamish about that, but to each his own.

If you don't like pools of grease in your pepperoni, you can put the pepperoni slices between paper towels, and sandwich that between a couple microwave safe plates, then give it a quick zap. This removes some of the oils/grease from the pepperoni. 

You can also press sliced fresh mozz between paper towels to draw out some of the moisture as well. Or just use low moisture mozz.

I agree with @gmbbs about small blobs of raw sausage. That sausage has to be small pinches and has to be on top of the pizza. I also slice veggies as thin as I can so they get a small char on the edges. 

Part-skim shredded mozz seems to give a better consistency.  A pizza parlor told me that trick once and I've noticed it as well.  Less soupy.  Also, some people put too much sauce on.  One ladle for a LARGE pie is all you need.  (I use Don Pepino's 15 oz cans, and it's about half a can per pie.)

I have par cooked crusts before, but primarily when using a standard oven.  However, once I started to let my stone heat up for a long time, I didn't need to do that.  (I was having issues with the top of the pizza fully cooking and the dough par-cooking).

I like the little oil you get from pepperoni. Improves overall flavor of pie.  When I make pies without fatty meat, I compensate by drizzling a little olive oil on the pie.  That oil seems to carry lots of good flavor around the pizza.