Chef John does it again! WITH ONE IMPORTANT CHANGE: I followed this recipe exactly and watched the video, but the sausage was not even close to being done cooking when the rest of the pizza was finished, it was still completely raw. I now precook the sausage before putting it on the pizza. This dough is the best pizza crust I've ever had. I used Chef John's pizza sauce recipe and simmer an extra 30 minutes or so until very thick. TIP: If you opt to cut off the excess dough instead of folding it over, roll the extra dough and place it on top of the layered cheese and sausage, poke holes all over to allow steam to escape, then spoon pizza sauce over the dough with parmesan. Turns this (already fabulous) recipe into a Chicago style stuffed pizza like you’d find at Giordano’s!
Best Pizza ever! I'm from Chicago and after one bite of this pizza my husband and I both agreed this is the BEST PIZZA WE'VE EVER HAD! I watched the video which was very helpful Thank you to the reviewer who reminded to cook the sausage first! I used 1 tsp of salt and with all that cheese it was still a touch too salty for my taste so I'll use a little less salt next time. I'd also increase the corn meal to about 3/4 C for starters and use 5 cups of sauce. After reducing the 4 cups it seemed like barely enough. Thank you!!
I have been making pizza daily for almost 25 years and I give you 1 piece of advice pre-cook the sausage it will release A LOT of grease and will come out better in the pie.
This was delicious! I made chef John s Pizza sauce and it was awesome. Worth the extra step to make your own. We used ground beef seasoned with Italian seasoning mushrooms and pepperoni. Will definitely make again.
I made this with whole wheat flour & it turned out good except I would add more sugar to balance out the heavy whole wheat I used. I also used a can of tomato sauce a can of diced tomatoes onion powder and minced garlic for my sauce & it turned out really great.
This pizza dough is amazing. Since we prefer a thin crust I cut the dough in half and froze it. The other half I rolled out and used in the cast iron skillet to make the deep dish pizza. In this way, we had a deep dish without excessive dough. Will make again. I also made it in bread machine on dough cycle instead of by hand.
I also pre cooked the sausage Otherwise followed chef John s recipe Doubled recipe to make two One pepperoni one sausage and fresh basil Excellent pizza recipe It makes a LOT of dough but it is a great pie
So easy and turned out perfect.
Delicious pizza, I made my own pizza sauce.