jenncc's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
| Date | Rating
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
By Tony Gemignani
Ten Speed Press - 2014
Chicago Stuffed Dough : page 76
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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Deep-Dish Tomato Sauce : page 77
This is a very simple sauce. In fact I was tempted to embellish it thinking it was "plain". But here is what I learned 1. It improves greatly overnight (I made mine the day before baking my pizza) and 2. When you have as much going on as there is in the Fully Stuffed Pizza you don't need anymore flavor bombs - just a good simple sauce to highlight the ingredients.
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Fully Stuffed : page 87
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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