The hubs was jonesing for Chicago-style deep dish, so I made this in my cast-iron skillet, without a top crust. It was terrific. My dough needed more flour (23/4 cups total, and I used spelt flour for 1 of those cups). I oiled the skillet and sprinkled it with cornmeal to keep it from sticking (worked great!). I added Canadian bacon beneath the sausage and skipped the pepperoni and other veg. And I spiked the fresh tomato sauce with a little crushed fennel seed and extra oregano, 'cause that's how we roll. I also temped the sausage just to make sure it was done, and it hit 160 degrees at 50 minutes. Sooo yummy!
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The hubs was jonesing for Chicago-style deep dish, so I made this in my cast-iron skillet,...