Meatzza is oily?

"amyotte" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Finally cooked up a Meatzza today using mild Italian sausage for the
crust.

Tasted great but was very oily/greasy. I did drain as much of the
liquid from the crust (very little) before adding the toppings. I am
wondering if the oil game from the mozzarella cheese. I had added a
bit of Ragu sauce, cut up mushrooms, pepperoni pieces and mozzarella.
I baked this in a round pizza pan.

Any ideas on how to avoid the oilies?

Was the baked crust (meat) separated from the sides of the pan? That way
the grease has somewhere to go.

I never found Meatza to be greasier than most commercial pizzas - they're
pretty greasy too.

Chak

--
Martyrdom... is the only way in which a man can become famous without
ability.
--George Bernard Shaw, with a statement that may have been true when he
wrote it

"Chakolate" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"amyotte" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Finally cooked up a Meatzza today using mild Italian sausage for the
crust.

Tasted great but was very oily/greasy. I did drain as much of the
liquid from the crust (very little) before adding the toppings. I am
wondering if the oil game from the mozzarella cheese. I had added a
bit of Ragu sauce, cut up mushrooms, pepperoni pieces and mozzarella.
I baked this in a round pizza pan.

Any ideas on how to avoid the oilies?

Was the baked crust (meat) separated from the sides of the pan? That way
the grease has somewhere to go.

I never found Meatza to be greasier than most commercial pizzas - they're
pretty greasy too.

Chak

--
Martyrdom... is the only way in which a man can become famous without
ability.
--George Bernard Shaw, with a statement that may have been true when he
wrote it

There was a small gap that I could see the grease bubbling in.
I think there is a 2 piece pizza pan that the top one has holes in. I will
try to locate one of those and see if the grease drips away.

Brian

amyotte said:

"Chakolate" <[email hidden]> wrote

Quoted message said:

"amyotte" <[email hidden]> wrote

Quoted message said:

Finally cooked up a Meatzza today using mild Italian sausage for the
crust.

Tasted great but was very oily/greasy. I did drain as much of the
liquid from the crust (very little) before adding the toppings. I am
wondering if the oil game from the mozzarella cheese.

The oil came from the meat. Some small amount may have come from the
cheese, but that's not a big percentage.

Quoted message said:

Quoted message said:

Quoted message said:

I had added a
bit of Ragu sauce, cut up mushrooms, pepperoni pieces

Pepperoni is a kind of salami. 30% fat.

Quoted message said:

Quoted message said:

Quoted message said:

and mozzarella.
I baked this in a round pizza pan.

Any ideas on how to avoid the oilies?

Was the baked crust (meat) separated from the sides of the pan? That way
the grease has somewhere to go.

I never found Meatza to be greasier than most commercial pizzas - they're
pretty greasy too.

Chak

--
Martyrdom... is the only way in which a man can become famous without
ability.
--George Bernard Shaw, with a statement that may have been true when he
wrote it

There was a small gap that I could see the grease bubbling in.
I think there is a 2 piece pizza pan that the top one has holes in. I will
try to locate one of those and see if the grease drips away.

I've never seen such a pizza pan. I doubt one exists. The point of a
pizza pan is to bake the crust fast and hot so it's crisp. A double pan
would seriously slow that process down.

Commercial sausage will have about 30% fat in it. It's unavoidable.
Low-fat sausages are terrible - they eat like sawdust unless they have
gums and other things added.

Bake the meat first and drain the fat. Then add toppings to finish. To
drain, put an inverted plate or tray on top of the pan, tip it up to let
the fat run out, lay it back down and finish with toppings.

Pastorio

If there was very little grease when you drained it, I suspect the
sausage wasn't completly cooked before you added toppings.

I make meatza the same way... mild italian sausage removed from casing,
spread on a pan with *sides* (a pizza pan is too thin, grease would
drain all over my oven). Cooked thoroughly (it shrinks away from the
pan when well cooked), drained, then sauce, mozzarella, pepperoni,
mushrooms, onions, garlic, etc. It does not come out more greasy than
regular pizza.

Something I've been doing lately... put a low-carb tortilla in a cast
iron skillet and load with toppings and bake until the cheese melts.
It comes out like a thin & crispy pizza crust, except thinner. Pretty
good.

Quoted message said:

If there was very little grease when you drained it, I suspect the
sausage wasn't completly cooked before you added toppings.

I've only had meatza at pizzarias so I can't say for sure. I
strongly suspect they cook the "crust" to drain it before
adding any ingredients. I figure doing that should involve
less waste as cooked meat stays fresh longer in the fridge
than raw meat.

Quoted message said:

I make meatza the same way... mild italian sausage removed from casing,
spread on a pan with *sides* (a pizza pan is too thin, grease would
drain all over my oven). Cooked thoroughly (it shrinks away from the
pan when well cooked), drained, then sauce, mozzarella, pepperoni,
mushrooms, onions, garlic, etc. It does not come out more greasy than
regular pizza.

The only meatza I've had has been deep dish. Makes sense
if you want to add plenty of ingredients.

Quoted message said:

Something I've been doing lately... put a low-carb tortilla in a cast
iron skillet and load with toppings and bake until the cheese melts.
It comes out like a thin & crispy pizza crust, except thinner. Pretty
good.

For those of us who are wheat intolerant - this works with a regular
corn tortilla at the cost of a higher carb count. Not a regular item
for me do to the higher carb count but I have it a couple times per
year.

"Bob (this one)" <[email hidden]> wrote in news:446mafFl5iqU1@uni-
berlin.de:

Quoted message said:

I've never seen such a pizza pan. I doubt one exists. The point of a
pizza pan is to bake the crust fast and hot so it's crisp. A double pan
would seriously slow that process down.

I've seen the one he's talking about, and it wouldn't be suitable for a
meat crust, I don't think.

Basically, the inner layer has holes in it, and you are supposed to be
able to use it alone if you like, or with the second, solid layer
underneath. The idea was to let steam (if any) escape, thereby producing
a crisper crust. It worked better than putting the pizza on a cookie
sheet, but not nearly as well as just putting it on the wire shelf in the
oven. And of course, neither of those worked as well as a stone.

To the OP, Pastorio is right about just draining the meat - it's the best
you can do, really. I just use regular ground beef for it, and it
doesn't get too greasy if I drain it as well as I can.

Chak

--
Martyrdom... is the only way in which a man can become famous without
ability.
--George Bernard Shaw, with a statement that may have been true when he
wrote it

Quoted message said:

I make meatza the same way... mild italian sausage removed from casing,
spread on a pan with *sides* (a pizza pan is too thin, grease would
drain all over my oven). Cooked thoroughly (it shrinks away from the
pan when well cooked), drained, then sauce, mozzarella, pepperoni,
mushrooms, onions, garlic, etc. It does not come out more greasy than
regular pizza.

I think you may have nailed the problem about undercook crust.
The second crust I cooked for 15 mins instead of 10 and the crust did shrink
allot more.
Will add topping to the second one tonight to see what happens as my son eat
the rest of the first meatza I had made. 🙁

Brian

For the record the second meatza turned out great. The sausage crust was
cooked longer and did shrink way from the sides of the pan.

Brian

"amyotte" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I make meatza the same way... mild italian sausage removed from casing,
spread on a pan with *sides* (a pizza pan is too thin, grease would
drain all over my oven). Cooked thoroughly (it shrinks away from the
pan when well cooked), drained, then sauce, mozzarella, pepperoni,
mushrooms, onions, garlic, etc. It does not come out more greasy than
regular pizza.

I think you may have nailed the problem about undercook crust.
The second crust I cooked for 15 mins instead of 10 and the crust did
shrink allot more.
Will add topping to the second one tonight to see what happens as my son
eat the rest of the first meatza I had made. 🙁

Brian