Any help on this?

[newrestaurant]

I am working on a new recipe/vision of mine. Can I have some pros, cons, help, experiences, tips, short cuts, magical dust?? Please.

I want to incorporate a stuffed ‘rim’ on a pizza. I want to stuff a sausage or hot dog into the crust.

Par baking the meat? Overlapping the dough? Etc.

Guidance please. Thanks!!

https://www.pizzamaking.com/forum/index.php?action=dlattach;topic=54821.0;attach=346091;image
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https://www.pizzamaking.com/forum/index.php?action=dlattach;topic=54821.0;attach=346092;image

 

[Tom_Lehmann]

That’s one of the things we used to do during our annual pizza seminar when I was at the AIB (prior to my retirement).
Actually, its pretty easy to do, yes you do need to use pre-cooked meat. The pepperoni was a very popular one that we made using ground pepperoni. If you would like to discuss in detail please feel free to contact me directly at 785-537-1037. Be sure to email me [email protected] letting me know when you are planning to call so I can be at my desk to take your call.
Tom Lehmann/The Dough Doctor

 

[newrestaurant]

Thanks for your time, lots to think about and lots to implement in the correct way or should I say, the way that will hopefully work well. Thanks again, Glen.