Chicago Sytle Pizza on Father's Day

Recipe from Cook's Illustrated - Issue 102, Jan/Feb 2010
Bulk sausage from Central Market
- One pizza made with mild
- One made with hot
Sauce from the Batali recipe (thyme/carrot)
Mid-scale mozzarella - brand = Precious (I think)
Asiago - 10% of total cheese - mid-scale brand.
Cheese on TOP of sausage, instead as middle layer.

Unbelievable. Best homemade ever, better than most restaurant versions in Chicago.

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