Kalamazoo AFPO-BLK-LP, Use And Care Manual

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Deep-Dish Three-Cheese Sausage Pizza
If you like lasagna, you’ll love this pizza.
Yields a 12 inch pizza
2 pounds fresh Roma tomatoes
4 cloves garlic
1/2 teaspoon kosher salt
1 batch White Wine Pizza Dough,
about 28 ounces
12 ounces scarmoza cheese,
shredded
8 ounces ricotta
1 teaspoon fresh thyme leaves
12 ounces fresh mozzarella (Ovolone),
drained and dried in a mesh strainer
2 pork sausages, casings removed
and broken into small pieces
You will also need a cooling rack and
a 12 inch heavy aluminum pizza pan, 2
inches deep. It should be made from
at least 14 gauge material.
Directions
Preheat the pizza oven for cooking with the upper burner control on
MEDIUM and the lower burner control on MEDIUM.
Combine the tomatoes, garlic and salt in a blender and puree until
very smooth. Transfer to a saucepan. Reduce over medium heat,
stirring frequently until thickened into a sauce.
Form the dough into a large circle, larger than the pizza pan and only
1/4 inch thick. The perimeter can be thicker. Place it over the pan and
let it sag into position. Coax it into the corners of the pan, leaving the
dough hanging over the edges.
Spread the scarmoza cheese into a bottom layer on the dough. Place
the cooling rack onto the cooking deck in the pizza oven. Place the
pizza pan with the dough and scarmoza onto the cooling rack. Cook,
rotating frequently until the cheese is fully-melted. This helps pre-crisp
the crust and the melted cheese forms a protective layer that helps
prevent the crust from becoming soggy. Remove from the pizza oven
using gloves or oven mitts.
Layer in the ricotta cheese, followed by the thyme leaves, and the
fresh mozzarella, keeping the layers as level as possible. Ladle on the
tomato sauce and then add the sausage. Use small pieces, evenly-
spaced to help ensure the raw sausage will cook fully.
With all the ingredients in the pizza pan, the pan should be only
halfway full. The toppings will expand when cooking. Fold in the crust
that is hanging over the edge of the pan, getting it all inside the pan,
but keeping it high on the sides. If any pizza toppings overflow the
sides of the crust, the pizza will be soggy.
Put the pizza pan back into the oven on top of the cooling rack. The
cooling rack creates an air gap that helps keep the bottom crust from
burning. Cook for at least 40 minutes, rotating ever 5 to 8 minutes.
The toppings should be bubbling, the sausage should be fully-cooked
and the edges of the crust should be dark.
Remove from the oven and let rest 10 minutes before cutting and
serving.