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My experience comes from native new Yorker! Calzones are served with tomato sauce, pepperoni, Italian sausage sliced, mushrooms, onions & mozzarella all inside a pizza dough!


Bar Akiva, you are very lucky as this is a really easy problem to solve: just don't use sausage in your ragu! Traditional ragus don't have sausage at all. The usual recipes call for minced beef or minced calf meat as a primary ingredient; to it you can add a quantity of minced pork to add more flavour (by adding fat), balancing on your taste between 50% ...


If you have not already looked, check the vegetarian section of where-ever you get groceries. At least here in the USA there are several varieties of Italian "sausage" that are entirely meat free and kosher. YMMV, but I find them to be an entirely satisfactory substitute.


By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and ...


The easiest solution is to use different cheeses. Most commercial pizzerias, like Domino's or Pizza Hut do not use expensive cheeses like Parmesean or fresh mozzerella... they use crappy cheese designed to be stretchy and to stay that way when warm instead of hot. In general, they use part-skim mozzarella, which is often sold pre-shredded and in hard blocks ...


I recommend putting your pizzas in a place where they stay warm. An isolated box, or in your bed in a carton box. The dough will get soggy eventually, though. Domino's gets away with this because the dough is thicker so it takes a while. If you want crispy, nice, fresh pizza, I recommend eating them fresh, especially because you are making them fresh ...


I've read many comments and have never seen so many people mix it up. STROMBOLI - pizza dough folded over in half filled with mozzarella, sausage, pepperoni, onions, peppers, and mushrooms. Sauce is served on the side. CALZONE - small personal size pizza dough folded over in have filled with ricotta, ham, capicolla and sauce. This is how they are made in ...


I was a food service specialist. The danger zone is 40°F to 140°F (4°C to 60°C). Food can be kept in the danger zone no more then 4 hours. That being said it would be fine to leave in the oven until your guest arrive with the oven turned off after backing. Reheat at 350 for 1/2 hour before serving. Your lasagna wouldn't be in the danger zone 4 hours.

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