As much as I love a Neapolitan slice, there’s something so comforting about a thick pan pizza loaded with plenty of sauce and cheese. The dough is really easy to bring together and requires a mostly hands-off approach. This minimal effort comes at the cost of 12 hours of patience as you allow the dough to rest overnight. Your patience will be greatly rewarded with a great textured dough that’s developed plenty of flavour while it rested.
Maltese sausage is a coarsely ground pork sausage, with a generous fat content, that’s flavoured with coriander seed, black pepper, parsley and garlic. We cook it off before it goes on the pizza to get some colour and render some of the fat out. The delicious pan drippings all get used to caramelize plenty of sliced fennel and onion. This helps to remove some moisture from them so we won’t have a soggy pizza as well as add plenty of sweet and savoury flavour to our pizza.
Feel free to replace with your preferred sausage as long as it’s nice and fatty!