The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more
Fully Stuffed
Page 87
| Course Type: Main Courses
(1 review)
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Recipe Reviews
The mother load of stuffed pizza! The crust is simple but benefits from a 48 hour rest in the fridge. We did not quite "fully stuff" our pizza, using about 1/2 the amount of sausage called for and no meatballs at all. Next time (if I use the lesser amount of meat) I may cut down on the cheese also, making it a closer meat/cheese ratio. The author states in his intro that he prefers a crusty, crisp top crust which is not the way it is usually presented at many pizzerias in Chicago where the top crust is usually thinner and almost doughy layer (I'm thinking Edaurado's if that's still around). This was a delicious and very decadent Valentine's Day lunch!
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