Chicago deep dish pizza with Calabrese and fennel sausages from 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 (page 78) by Tony Gemignani and Susie Heller and Steve Siegelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sarahawker on April 07, 2022

    Concur with note from Foodycat. Timing was WAY off. Made this twice now and had same issue. I caught it before it burnt and it was delicious but do not walk away!

  • Foodycat on December 06, 2019

    The flavour was excellent but the timing did NOT work for me - after 20 minutes in the oven the crust was burnt and there was smoke billowing from the oven. I had to turn the temperature right down to finish off with the final layer of cheese, which gave everything a chance to get a bit soggy. If I make it again I will do it at 220C. And one pizza was definitely enough for 3 people.

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