"I made this last night for dinner. Like others below, certainly worth the bit of work it is. I made with my own Italian hot sausage follwed the direction to the "T" but found my filling short by 10% for the filling and had none for the topping. Next time (and there WILL be a next time) I will go up 40%-50% for the sauce and topping as you'll probably have leftovers. Prior recomendation also like the thought below I DID add an additional layer of Provalone on the top. Added quite a bit of nice richness. Love Italian food... this one's a keeper."

"However, after reviewing the recipe and considering the time to make it does’t warrant the time investment. One reason only. Emeril, or his writing staff mention "Cake Yeast" For tallentedmango's benefit, cake yeast is usually only sold to the food industry, bakeries, restaurants ect. It is usually sold in 1 pound blocks (same size as butter) and is in a soft moist cake form. I have NEVER been able to purchase cake yeast in a common market. Personally, I would (if I could)bake with cake yeast. I think you get a better result. If someone knows where to get it, please share. In either case there is NO conversion for the basic yeast you can buy on market.Too bad too, I usually love Emeril's recipes.