Hey there…I’d like to introduce you to my Chicago side.



You can use whatever pizza dough you want, but I love letting it sit overnight to rid of all of the yeasty flavor. Store-bought pizza dough is definitely an option too.

1 tbsp active dry yeast

1 cup lukewarm water

3 cups all purpose flour

1/2 cup semolina flour

1 1/2 tsp salt

2 tbsp sugar


1/4 lb hot sausage

1/2 jar marinara sauce

1/2 cup bread crumbs (or two bread slices in a food processor)

1/2 green pepper

1/2 onion

1/2 carton mushrooms

3 oz Mozzarella and Parmesan cheese (optional)

1 tbsp olive oil

Combine all the ingredients, knead for 5-10 minutes and stick in the fridge overnight. If the dough is too wet to knead, add more flour. If it feels too dry, add a little water. (This is pretty flexible). The next day take the dough out and roll it/stretch it/toss it into a 1/2 inch thick circle. Set it into a large pie dish or a deep dish pizza pan.  Trim off the extra dough. Cover with a wet towel that has been coated in flour and let sit for 30-60 minutes or until it is puffy.

Preheat oven to 450. Fry the sausage and sprinkle over the pizza.

Add a layer if cheese if you’re using it. Mix the marinara and the bread crumbs and add to the pizza. Saute the mushrooms, onions and peppers and sprinkle on top. Add cheese if you want it. Brush the top of the crust in olive oil. Bake until the crust and cheese are browned. In the convection oven this only took about 15 minutes, but it might take up to 40 in a regular oven. Just don’t forget about it.