Take Your Pizza Topping Recipe Game To The NEXT LEVEL!

Learn how to make homemade italian sausage, pickle some vegetables, dry some wild mushrooms in this video, and i show you how to make the most delicious SECRET sauce you have ever seen!! #pizza #pizzalover #pizzatime
recipes and instructions after the links.
Links :
Bridgford old world pepperoni : https://amz.run/6IY1
Meat tenderizer : https://amz.run/6IY4
Pizza steel round :https://amz.run/6IY7
Pizza steel square : https://amz.run/6IY8
Dalstrong pizza cutter : https://amz.run/6IY9
Dough containers : https://amz.run/6IYA
Pizza peel : https://amz.run/6IYB
Cutting board: https://amz.run/6IYC
Wooden peel : https://amz.run/6IYD
Mixing bowls : https://amz.run/6IYG
Llyod’s Detroit pan https://amz.run/6QJp
Authentic motor pan : https://amz.run/6QJq
Scimitar : https://amz.run/6QOd
Squeezy bottles : https://amz.run/6UzC
Truffle powder : https://amz.run/6UzF
Mason jars : https://amz.run/6UzI


Pizza books I own:
Perfect pan pizza, peter reinhart : https://amz.run/6RZW
Pizza Czar, Antony Falco : https://amz.run/6RZX
Pizza camp, Joe Beddia : https://amz.run/6RZY
Pizza Quest, Peter Reinhart : https://amz.run/6RZZ
The Elements of Pizza, Ken Forkish : https://amz.run/6RZd
Mastering pizza, Marc Vetri : https://amz.run/6RZe
Flour water salt yeast , Ken Forkish : https://amz.run/6RZf
The Pizza Bible , Tony Gemengani , https://amz.run/6RZg


pickled shallots:
10og water
100g balsamic vinegar
50g sugar
5g peppercorns.
1 bay leaf
5g salt.
bring the liquids to a boil with the sugar, salt and peppercorns and bay leaf, then pour over your sliced shallots in a jar. should keep for a couple months, even three but the texture will suffer slightly.


same exact thing for the jalapenos but use red wine vineagar.


pineapple sauce:
325g fresh pineapple

60g sherry vinegar
35g sugar
30g unsalted butter
115g extra virgin olive oil
cilantro to taste .


cook the pineapple off in a medium to high heat saucepan with a pinch of salt until you see nice caramelization, about 6 minutes, then add the sugar and vinegar, reduce until thick, blitz in a food processor or use an immersion blender , allow to cool to room temp then slowly add the oil and finish with the cilantro.


roast peppers, use a blow torch or gas burner to blacken the skins of two nice sized bell peppers then put them into a sealed plastic bag so the skins cn come off. then slice nice and thin and add to a jar along with 125g red wine vinegar , 5g salt and 30g EVOO.


sausage.
i used 200g each of beef chuck and pork butt, cut into cubes and then rub 8g of salt into the cubes and pack tightly into a plastic bag and refrigerate overnight. after those 24 hour toast 1 star anise and 2g fennel seeds in a dry pan, grind and addt o ground meat with 1.5g cayenne pepper, 5g paprika, 30g honey, knead everything together for a minutes then check for seasoning by cooking a small amount in a pan , if good, make yo sausage bb boo!!




0:00 intro
1:19 how to preserve mushrooms for pizza
5:33 Pickling shallots & Jalapeno
7:55 Secret (pineapple ) Sauce
10:20 Roasting Peppers & Home made italian Sausage