[Pizza photographs, Adam Kuban; sausage crumbles, Burke Corp.]

On Friday's Pizza Lab post, ESNY1077 said, "the next [Pizza] Lab needs to determine the best way to put sausage on NYC-style pizza (crumbles, slices, pre-cooked, parcooked, raw)." I'm not going to get into precooked vs. raw, because there are too many variables. Instead, let's focus on this: slices, chunks, pellets, kibble? What sausage configuration do you prefer? »


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