We typically do meat under the cheese , but there are some specialty pies that we offer where we put our sausage on top (raw sausage) or if it is just pepperoni, we put down most of the cheese, then lay out the pepperoni, then the rest of the cheese so the pepperoni is visible
our most popular pie right now has smoked/chopped beef brisket, bacon, Italian Sausage, whole-milk mozz, & white cheddar cheese curds on it. We place the brisket under the cheese, the sausage, bacon & curds on top. We do this so the brisket does not get dry, and so the sausage can cook thoroughly
Thanks, actually meant has anybody tried this KRISP IT under the cheese?
I have not, but if your meats are under the cheese, go for it.
My issue was veggie heavy pies with pools of water on top, once sliced it hit the crust and made it some soggy sloppy crapola
We just used Italian seasoned bread crumbs. works both for heavy veggie pizzas as well as reducing the grease.