4 pizzas
Salsiccia e Cipolla
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Peeled San Marzano tomatoes, crushed by hand
- 65 g
- Fior di latte, diced and drained
- 70 g
- Salsiccia, crumbled raw
- 60 g
- Onion, softened in olive oil
- 50 g
- Extra virgin olive oil
- 6.0 g
- Fennel seed optional
- 0.3 g
Total dough501 g
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Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Soften the onion over low heat for 20 minutes until sweet and golden, then let it cool.
- Spread the onion over the cheese and lay the sausage chunks on top.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Fatty sausage needs something sweet and sharp against it, and softened onion does exactly that. The onion is prepared in a pan; the sausage goes onto the pizza raw and cooks in the oven.
Neapolitan tradition – a common Neapolitan combination with no status in the disciplinare.
Topping order
- Tomato sauce
- Fior di latte
- Onion
- Salsiccia in chunks
- Olive oil
Common mistakes
- Raw onion, which burns before it softens.
- Sausage chunks that are too big.
- Too much fat overall – choose either fatty sausage or plenty of oil, not both.
Tips
- A splash of white wine in the onion when it's nearly done adds depth.
- Fennel seed ties onion and sausage together and is the Neapolitan signature.
Variations
- Without tomato sauce, as a white version.
- With friarielli instead of onion.
- With red onion for more sweetness.
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Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Salsiccia e Friarielli
- Bianca con Salsiccia
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Stretching – push the gas towards the rim, never out of it
