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Double Crust Stuffed Pizza
Its not often that I am compelled to review something but this recipe is incredible! I've made it once a week for 4 weeks now. The only thing I do different is make it in a 9X13 and double the sauce, everything else is done as is. I strongly recommend using a stand mixer with a hook to knead the dough, the smoother it is, the easier it will be to roll out. I always end up adding an additional 1/2 C to 1 C of four, just until it pulls together into a ball and adding an additional teaspoon of salt. For the sausage patty, which is a MUST (don't brown and crumble, for authentic Chicago style pizza, you must use the patty) I fold a sheet of foil into a template the size of my pan, spray with cooking spray, spread out sausage to the edges, invert over pan and peel back. No mess, no fuss. Also, I use a long sheet of foil folded into a strip to crimp around the top of the pan to protect the crust from browning to much, it works very well. It's a labor intensive pizza, true. But this is a $35 dollar pizza at Uno's, I make it once a week for around $8. Call it "sweat equity." Good luck!
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Reviewed On:
Dec. 3, 2009
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