Sausage & Onion Pizza
Chef Luis Perez fires up caramelized onions and Sicilian sausage with gorgonzola, melty mozz, and ricotta cream on a crispy NY-style base in the Dome XL (Gen 2)
- Prep Time
- 1 hour + 24–48 hour proof
- Cook Time
- 5-6 minutes
Ingredients
- Makes
- 4 pizzas, plus extra dough
Recommended Equipment
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Instructions
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Step 1
To prepare the poolish, mix the water and yeast until dissolved, then add the flour and mix until no dry patches remain. Cover and leave at room temperature for 4 hours before transferring to the fridge for 12 hours, or until doubled in size and full of bubbles.
Step 2
To prepare the dough, divide the water into two portions, holding back approx 100g / 3.5oz for later. Add the first portion of water to a mixer with the poolish and mix on a slow speed to combine. Add the flour and mix until no dry patches remain, then rest the dough briefly before slowly incorporating the remaining water. Add the salt with the final splash of water, followed by the olive oil, and mix until smooth and cohesive.
Step 3
To bulk ferment the dough, form into a ball, place into a bowl, cover and leave at room temperature for 5-6 hours before transferring to the fridge for 24 - 48 hours.To ball the dough, remove from the fridge, divide into 350g / 12.3oz portions and shape into tight dough balls. Place into a dough tray, cover and leave at room temperature for 6 - 8 hours, or until doubled in size and full of air.
Step 4
Preheat the Gozney, bring the oven to 340°C / 650°F, aiming for an even stone temperature suited to New York-style baking. To prepare the sausage, remove the meat from the casings and break into small pieces. Cook in a pan over medium heat until browned and cooked through, with a light golden colour. Set aside.
Step 5
To cook the onions, add a drizzle of olive oil to a pan over medium-low heat and add the sliced onions. Cook gently, stirring regularly, allowing them to soften and caramelise slowly. Add a splash of water if needed to prevent catching, continuing until soft, golden and jammy.
Step 6
To make the ricotta cream, whisk together the ricotta and double / heavy cream until smooth and lightly aerated. Season with salt and cracked black pepper.
Step 7
To assemble the pizza, press and stretch a dough ball into a 14-inch base working the dough with your finger tips so you have an even crust around the edge. Top with the minced garlic and olive oil, shredded mozzarella, mozzarella and gorgonzola followed by the caramelised onion and sausage. Transfer to a lightly floured peel.
Step 8
To cook the pizza, launch into the oven, turn the flame off and place the door on. Cook for 3 minutes then rotate the pizza 180 degrees. Cook for a further 3 minutes. If the pizza needs more colour turn the flame back on and turn the pizza until the base is crisp.
Step 9
To finish, remove from the oven, rest briefly, slice then scatter over the pecorino and chopped parsley. Finish by piping over some dollops of the ricotta cream.
