Reviewed: Nov. 15, 2009

Great pizza. I was dubious about putting the uncooked meat pattie in the middle and baking it; so I crumbled the meat and sauteed it. I also sauteed the mushrooms, assembled the pizza and baked for 40 minutes. I'll cut the cooking time by 5 minutes next time.

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RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 11, 2009

My hubbby almost fell off his chair knowing that this was in the oven!!! It was quite easy to make, and boy oh boy it is delcious.....in fact. I'm making it again tonight!!! Thanks for a GREAT recipe! I did have a difficult time cleaning my Springform Pan, tho'......but it was well worth the trouble!

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AANTIE

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Reviewed: Oct. 11, 2009

This was DELICIOUS!! The sausage patty made it absolutely fantastic. We doubled the sauce so we could have extra to pour on top when it was done. Thank You!!

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RnRMama

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

Very labor intensive, but the results were very good. The dough can be made in the bread machine on dough cycle, but I found I needed to add 1/2 c. flour. The crust was great though! The sausage patty added a LOT of grease to the pizza, but then the diet conscious probably aren't going to be indulging in deep dish Chicago style pizza ; ) Certainly need to cover the edges of the pan in foil so the crust doesn't over-brown. I left the sugar out of the tomato sauce, just not a sweet sauce fan.

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klbm23

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Reviewed: Sep. 8, 2009

This recipe is fantastic! I love that this is a great base recipe that can be improvised based on taste and ingredients on hand. I add some dried herbs and garlic salt to the dough while mixing, and leave out the sugar in the sauce. I've made it twice in the last week with a variety of cheeses and whatever veggies I have around. The sausage patty is really delicious and cooks so well as kind of a base to an incredible pizza. ALSO-- I have never had a pizza crust bake up so perfectly! It neither gets overdone nor remains too doughy.

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sarahmarie_co

Cooking Level: Expert

Home Town: Independence, Missouri, USA

Living In: Aurora, Colorado, USA

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Reviewed: Aug. 31, 2009

This was great and really easy. I used pepperoni, mushroom and onion as my fillings (I didn't have sausage or peppers on hand). I can't wait to try it with sausage. The only thing I didn't like about this was the brown sugar in the sauce, it was a tad too sweet for me. I might decrease it a bit or omit it all together. Other than that it was a hit!

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GoGatorWife

Cooking Level: Expert

Living In: Wyoming, Michigan, USA

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Reviewed: May 16, 2009

Wow! This is the best crust recipe that I ever used! I have picky kids and made them a single crust cheese pizza with store bought sauce (I'm looking forward to using the sauce recipe next time!) and they loved it! Thank you for posting this recipe, it has made our family movie night a lot cheaper:)

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LIMEBUTTERFLY

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Reviewed: May 1, 2009

The crust is great. I added a bit of butter to the yeast/flour before letting it stand an hour. Thanks pnutmommy! This sauce is impecible! I used spaghetti sauce w tomato paste and added the ingredients for the sauce as listed on the websie- i forgot the olive oil though. OMGoodness I feel totally like a chef! My family and I have adopted Pizza Fridays because its so much more cheaper than take out. The ingredients are fresh and you get the sole excitement of the joy of your spouse and children's face's when they bite into the pizza. Plus this is great cooking fun time for the kids 4 & 6 (I let them spread the sauce and put on the cheese)!

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moms2da2ndpower

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Reviewed: Mar. 31, 2009

My husband and I loved this.I made it as written except I used diced Italian tomatoes. It was so good and a great base recipe to try other ingredients.The italian sausage patty made it awesome and you do have to put aluminum foil around the edges halfway through.Thanks!

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Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Feb. 8, 2009

I am the one that submitted this recipe, but allrecipes left out an important detail. With the cooking time and temperature being what it is, the crust will tend to overbrown. I cover the edges with aluminum foil about halfway through to avoid this. Enjoy!

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