Stuffed Pizza, Chicago Style
Author: Pizza Today
Recipe type: pizza
- DOUGH
- Sheet out two pizza crusts, one about 15 inches in diameter, the other about 13 inches. Each should be ⅛ inch thick or less.
- Lightly oil the bottom and sides of a 12-inch pizza pan that is 2 inches deep (if necessary, a pan that is 1-1/2 inches deep can be used).
- Fit the 15-inch dough sheet into the pa, and allow edges to fall over sides by at least 1 inch.
- Set the top crust aside while you make the filling.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/stuffed-pizza-chicago-style
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