MAtthews, North Carolina
Member since Mar 2005
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Reviewed Chicago-style Deep Dish Pizzas
Mar 15, 2012 on FoodNetwork.com
“I recommend a sweet Ital. sausage for a kicked down version, or a mix of half-sweet, half-hot. I made the hot Ital. saus. as a large patty layer, raw, then baked the pie. Next time I might brown it first.
For the mozz, I used fresh at $12.98+tx per lb. for not much flavor difference over a bag of shredded part-skim at $5/lb., or sliced provolone....”