Polish Kielbasa and Grana Padano Pizza
Today, we’re combining the rich, smoky depth of cured kielbasa with the nutty, savoury sharpness of Grana Padano, all on a classic Neapolitan-style tomato sauce base for a pizza that’s both rustic and deeply satisfying. We love how this combination offers a refreshing variation from the usual mozzarella, sauce, and salami or pepperoni pairing, delivering a complex and deeply savoury experience that somehow feels a little lighter!
Kielbasa, a traditional Polish cured sausage, is known for its robust flavour, subtle smokiness, and rich marbling, making it a perfect pairing for pizza. Sliced into medium sized slices, it crisps up beautifully in the oven while retaining its deep flavour and complexity. Grana Padano, a classic aged Italian cheese, adds a rich, nutty bite that enhances the overall umami profile of the pizza.
A drizzle of extra virgin olive oil (EVOO) before baking enhances the depth of flavour and richness of this simple, yet delicious topping combination. After baking, a sprinkle of dried oregano adds an aromatic, herbaceous touch, complementing the bold flavours of the kielbasa sausage and cheese.
This pizza was baked in our outdoor pizza oven using a 72-hour cold-fermented dough, resulting in a beautifully developed crust with exceptional flavour and texture.
Kielbasa and Grana Padano Pizza
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 sauce ladle
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- 1 ladle of pizza sauce
- Grana padano cheese
- Dried oregano
- Polish Kielbasa Polish kielbasa pairs really well with this topping combination, though feel free to substitute any sausage variety you prefer
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. For this particular bake, we used our cold fermentation dough recipe, opting for a 72 hour fermentation period.You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
- Prepare Cheese: Finely grate ¼ to ½ a cup of grana padano cheese, depending on how cheesy you want it. Set aside for assembly.
- Prepare Polish Sausage: Slice the kielbasa into medium-thick slices. Set aside for assembly.
- Preheat Oven:Outdoor Pizza Oven: If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.Home Oven: Place pizza steel or stone inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: Assemble the pizza by spreading a ladle of sauce in a circular motion, starting from the center and working outwards. Distribute grana padano cheese over the sauce. Add kielbasa slices, ensuring even spacing across the pizza. Finish with a drizzle of extra virgin olive oil.
- Bake Your Pizza:Outdoor Pizza Oven: Launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to prevent burning.Home Oven: Launch pizza onto a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once the pizza is done, remove from the oven and place on a serving board. Sprinkle with dried oregano. Now it's time to enjoy your delicious homemade pizza with sausage and grana padano!
