Hi --
I just posted a wonderful Chicago-style stuffed-crust pizza over on Flour Girl.
I know we talk a lot here about light, crispy thin-crust pizzas here, but there's something to be said for a chewy, buttery, dense Chicago-style pie now and then.
I stuffed last night's pizza with spinach and cheese.
What do you all like best in your deep-dish pie?
Happy baking!
Flour Girl
Itallian Sausage, peperoni, onion, mushroom, green pepper.
The Frugal Gourmet's take on the Uno crust is pretty close to ideal.
I like grilled peppers, mushrooms and lotsa cheese! (and sometimes anchovies)