Reviewer:

Reviewed: May 20, 2012

WOW! This recipe is amazing! It was so delicious and satisfying. I did need to add an extra 1/2 c flour to the dough as suggested from another rating. And because I don't have a springform pan, and wanted a round pizza, I used a 9" iron skillet and followed the same cooking times and temps. It worked great! Thank you pnutmommy for sharing this with us : )

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Reviewer:

Julie

Reviewed: Jan. 3, 2012

this was good. easy to make and it make a great impression on the table. the dough is a little sticky and hard to work with but it is well worth the effort

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Reviewer:

jvu61

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Fishkill, New York, USA

Reviewed: Dec. 27, 2011

Love this. I make it all the time. I even make a bbq chicken version of this too!

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Reviewer:

Mirella

Reviewed: Dec. 3, 2011

I've been making this for just over a year and love it. Like others, I need more flour in the crust. Also, it's MUCH easier to make this in a 9X9 pan than a springform pan. Trying to fit the crust into a round pan while keeping the sides up nearly drove me to tears! Easy to customize, and no leftovers in our house.

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Reviewer:

Mommyof7

Reviewed: Dec. 1, 2011

Can't believe I never got around to reviewing this great recipe! I've made it twice, once exactly as written and the second time with my own sauce, which for our palates improved things tremendously. The sauce recipe, which is slightly sweet and disappointingly bland, loses one star. If a nice, hearty, appropriately spiced tomato sauce is used, however, the recipe benefits exponentially, and it's catapulted into the 5 star stratosphere. Also, I added about 1/2 cup of the sauce to the filling ingredients in the middle which increased our enjoyment and tied everything together nicely. It's extremely filling, and no one but the heartiest of eaters will be able to consume more than one slice without busting a gut. Because of the fat in the sausage, which melds into the crust as it bakes, it's not healthy, but this is a favorite, very occasional guilty pleasure in this house.

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Reviewer:

Baricat

Cooking Level: Professional

Reviewed: Nov. 6, 2011

This is a terrific, *authentic* Chicago stuffed pizza recipe. I moved away from Chicago in 1993 and, apart from a couple of visits over the years, I'd never found a way to buy or make a good version of my favorite pizza until using this recipe. I even looked into Giordano's mail order service at my most desperate - thanks for saving me that $75!

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Reviewer:

MisterAyed

Reviewed: Oct. 15, 2011

We're Canadian and when we go to Florida in the winter we always have a Giordano's pizza. While this recipe isn't a clone, it is very good. The only thing I would alter is to cook the sausage prior to baking as mine wasn't quite cooked through and we had to microwave each piece to ensure we wouldn't have food poisoning. All in all a great recipe that we will enjoy for many years to come while in Canada. Thanks Pnutmommy for posting.

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Reviewer:

LorrieVan

Reviewed: Aug. 8, 2011

Came out absolutely wonderful! Getting the dough in the pan is a bit of a challenge, but totally worth it! Replaced one of the cups of flour with whole wheat flour, so the dough was a bit tough. But I was amazing at how well the dough cooked and how great the pizza tasted!

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