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
Chicago Stuffed Dough
Page 76
| Course Type: Other
(1 review)
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Recipe Review
Very easy to work with, and comes together quickly but benefits from a 48 hour ferment in the fridge.
6/17/16 Made this again and it was great! I did do a couple things differently than the author - I sauce the pizza before cutting and skip the meatballs (it's meaty enough with the sausages and pepperoni).
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