Oh pshaw, on Tue 19 Sep 2006 08:03:44p, -L. meant to say...

>
> Andy wrote:
>>
>> I'm going to try another homemade pizza, only pre-cook some crumbled hot
>> italian sausauge and pepperoni to crisp up first rather than have it
cook
>> and grease up the pizza in the oven.
>
> I always pre-cook my sausage and nuke and blot the pepperoni. You have
> to make sure the pepperoni gets covered with cheese then, though, as
> otherwise it will become dried up and nasty.

I precook the sausage and nuke the pepperoni on paper towel, no other
blotting. I only partially "de-fat" it because I like for it to cook
almost crisp on the pizza (not covered with cheese).

>> Maybe pre-saute some finely minced onion, black olives and finely
>> minced green bell peppers too.

> All of those items get sauteed and put into the sauce - save the
> olives. I blot them and put them in the top layer.

I prefer raw onion and green pepper (and any other veggies), cut in strips,
not chopped.

>> Might make a crispier pizza at lower temps in a home oven??
>
> I bake my pizzas at 375 for 22 minutes (jellyroll pan - medium-thick
> crust) . They come out perfect - browned crust, baked dough, bubbly
> cheese and starting to brown a bit on top.

My finished baked crust is aboutt 3/8" thick. I bake at 550 for 12
minutes. The crust is brown and crisped on the bottom, the top bubbly and
lightly browned.

--
Wayne Boatwright
__________________________________________________

Nostalgia isn't what it used to be.