Fennel Sausage & Caramelised Red Onion Roman-Style Pizza — retrospective whole-Recipe report

Hypothesis

Retrospective review expectation stated at recording time: the complete recorded formulation and Method can reach its intended endpoints and produce the following finished dish: Crisp, airy Roman-style base topped with fennel sausage, sweet red onion, mozzarella, and pecorino. This is not a hypothesis documented before historical cooking and is not itself an observed outcome.

Procedure

This record was written on 2026-10-02 from Carlo Kruger’s retrospective report on that date. Historical cooking dates and trial counts were not recorded. The exact whole Recipe Version is Fennel Sausage & Caramelised Red Onion Roman-Style Pizza v1. Its preserved source is recipes-tmp/fennel-sausage-caramelised-red-onion-roman-style-pizza.md with SHA-256 b8a3ab9b6128eb273a2dfa1c3982e3be0ce53ea72c4293aae6168bc678eed828. The serialized draft SHA-256 is 0bde72254313890c465e87ea0c2f53277315b0ff082c414796234929960a826a. The complete formulation and work sequence below are the recorded specification, not newly observed timings, temperatures or yields. Correspondence to past cooking is attributed to Carlo’s statement that the recipes as recorded were fully tested. The historical reconstruction caveats remain in the unchanged source; Carlo’s 2026-10-02 acceptance applies to this formulation and the packet’s explicit clarifications.

PHASE A — DOUGH

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
bread-flour	Bread flour	400 g	100.00%	Bread flour.
water-cold	Water, cold	320 g	80.00%	Water, cold.
fine-salt	Fine salt	10 g	2.50%	Fine salt.
instant-yeast	Instant yeast	2 g	0.50%	Instant yeast.
extra-virgin-olive-oil	Extra-virgin olive oil	12 g	3.00%	Extra-virgin olive oil.

Technique Applications

Technique	Controls	Purpose
Folding	Four stretch-and-folds at 20 min intervals	Develop dough structure.

Method

1. Combine flour, 300 g water, and yeast until no dry flour remains. Rest for 20 min.
2. Dissolve salt in remaining 20 g water and work it into the dough, followed by olive oil.
3. Perform four stretch-and-folds at 20 min intervals. Refrigerate, covered, for 18 h–24 h.
4. Bring dough to room temperature for 2 h. Stretch gently into a well-oiled 300 mm x 400 mm tray.
5. Proof for 45 min–60 min until aerated.

Phase Outputs

Key	Phase Output	Description
proofed-dough	Proofed dough	Prepared intermediate for a later Phase. Use all dough; 744 g is the recorded nominal dough input total, not a measured finished weight.

PHASE B — ONION AND SAUSAGE

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
red-onion-thinly-sliced	Red onion, thinly sliced	300 g	75.00%	Red onion, thinly sliced.
extra-virgin-olive-oil	Extra-virgin olive oil	25 g	6.25%	Extra-virgin olive oil.
fine-salt	Fine salt	3 g	0.75%	Fine salt.
balsamic-vinegar	Balsamic vinegar	15 g	3.75%	Balsamic vinegar.
fennel-pork-sausage-casing-removed	Fennel pork sausage, casing removed	300 g	75.00%	Fennel pork sausage, casing removed.

Method

1. Cook onion, oil, and salt over medium-low heat for 25 min–30 min until soft and deeply coloured. Deglaze with balsamic vinegar and cool.
2. Brown sausage in 20 g–30 g pieces over medium-high heat until nearly cooked; cool.

Phase Outputs

Key	Phase Output	Description
caramelised-onion	Caramelised onion	Prepared intermediate for a later Phase. Use 240 g; retain any remainder.
browned-sausage	Browned sausage	Prepared intermediate for a later Phase. Use all, cooled.

PHASE C — BAKE

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
low-moisture-mozzarella-grated	Low-moisture mozzarella, grated	250 g	62.50%	Low-moisture mozzarella, grated.
pecorino-romano-finely-grated	Pecorino Romano, finely grated	50 g	12.50%	Pecorino Romano, finely grated.
fennel-seed-lightly-crushed	Fennel seed, lightly crushed	3 g	0.75%	Fennel seed, lightly crushed.
extra-virgin-olive-oil	Extra-virgin olive oil	20 g	5.00%	Extra-virgin olive oil.
parsley-leaves	Parsley leaves	15 g	3.75%	Parsley leaves.

Method

1. Measure 240 g caramelised onion for the topping and retain any remainder.
2. Heat oven and baking steel or stone to 275 C, or the oven’s maximum temperature, for 45 min.
3. Distribute mozzarella, onion, sausage, fennel seed, and Pecorino over the proofed dough.
4. Bake for 12 min–16 min until the underside is crisp and the top is browned.
5. Finish with olive oil and parsley. Rest for 3 min before cutting.

Keep the onion and sausage cool before topping to protect the proofed dough.

Phase Outputs Used

Phase Output	Use
Proofed dough	Use proofed-dough. Use all dough; 744 g is the recorded nominal dough input total, not a measured finished weight.
Caramelised onion	Use caramelised-onion. Use 240 g; retain any remainder.
Browned sausage	Use browned-sausage. Use all, cooled.

Results

Carlo retrospectively reported that the recipes as recorded were all successful and fully tested, and approved this whole formulation for production. No further Recipe-specific observations were supplied. Cooking dates, trial counts, detailed tasting notes and instrument measurements were not supplied. Source yields are estimates, not measured results of this retrospective record. Recorded alternatives have no separate variation-specific testing observations in this report.

Decision

Carlo accepted the formulation as recorded, including the explicit reviewed clarifications, for production in the complete 25-Recipe batch on 2026-10-02. Proceed to normal exact-version Promotion after valid serialization, applicable Curation and reference resolution. Technical validation does not perform that human acceptance. A materially changed formulation needs its own exact-version evidence and acceptance; this report does not automatically follow future changes.