Chicago Stuffed Dough

From 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

Cookbook

Author(s): Tony Gemignani

Page 76

Course: Other

Reviews

1 reviews, average rating 4.0 / 5

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jenncc

10 years ago

★ ★ ★ ★ ★ 4/5

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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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