Yum! Absolutely FANTASTIC!!! I wouldn't change a single thing. Other than dusting my greased baking dish w/ cornmeal (I always do this when making pizza), sauteing my onion / sasusage 2gether (oops!), omitting the mushrooms called for (my hubby & I hate them) & mistakenly purchasing frozen pizza dough instead of bread dough, I followed Jamie's directions to a T. Oh, and b/c I only had Hunt's balsamic, EVOO & basil flavored tomatoes on hand, I subbed those for plain ones. I have 2 tips to share. First, pre-bake your crust for 15 min. or so, top w/ the fixins' & pop back in the oven for another 20 min. (my pizza took 35 min. to cook thru / crisp up). Second, drain your tomatoes as best you can, but don't worry if some liquid remains. If you layer your ingredients in the order instructed, your tomatoes will end up on top & the very little juice left will not cause your crust to be soggy at all. Those experiencing a "soggy" crust must not have pre-baked it or didn't follow the recipe submitters layering directions. I really think using stoneware made all the difference, so if you own a stoneware dish, I suggest using it. One last thought.... You MUST add the Parmesan cheese (I used grated). It REALLY, REALLY sets this pizza apart from all others! Thanks SO much for sharing, JAIME5025. This isn't the "real" thing, but it sure gives the Chicago deep-dish chains a run for their money! This will definitely be added to my "keeper" file! :-)
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Yum! Absolutely FANTASTIC!!! I wouldn't change a single thing. Other than dusting my greased...