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!

Reviewed On: Dec. 3, 2009

I was preparing to make these when I scaled the recipe down to 36, as it was my first time. I realized, this is Tollhouses recipe except you are substituting 1/2 cup of white sugar for a box of pudding. I don't know if I'm as impressed with all the 5 star reviews now. They are probably good, but only because Tollhouse is perfect!

Reviewed On: Jul. 15, 2009

I give this recipe 5 stars ONLY if the lemon juice is substituted for lime juice and a little chopped onion is added to make the "guacamole" layer taste like real guacamole. It is very simple to make and tastes very good if done this way. The lemon juice just makes it taste like lemon flavored avacado instead of guacamole so Do try that instead.

Reviewed On: Oct. 13, 2003