The Pizza Therapy Forum and Pasta Therapy Forum

[rpmfla]

I just saw from one of the links on this website that some pizza place was called unique because they pressed out a thin layer of sausage on the dough and then placed the other ingredients on top of that with the sauce coming last. This is same as the pizza I grew up eating in upstate NY (O'Scugnizzo's) but I have not seen it anywhere else.

I spent years trying to reproduce this method (along with trying to mimic the seasonings and dough type) so that here in Florida I can still enjoy the same (similar anyway) pizza I loved as a kid. I have it down pretty well now, although I'm still not as consistent with the dough as I'd like.

Anyway, I was wondering where this method of thinly spreading the sausage out as an "underlayer" came from and if it is more common than I know. I've not seen it anywhere else, and I have eaten at a lot of different pizza places over the 50 years of my life.