It is becoming increasingly difficult and nearly impossible to choose a favorite pizza from The Pizza Bible, because they are all that good! I have already experienced the Detroit Style and Chicago Style pizzas so I thought I knew what to expect in terms of taste on this one. The Cast-Iron Skillet style blew those expectations away. I kind of stumbled at the one piece of provolone cheese part of the recipe. At first, I thought it was a typo or error and I did not think the sausage was going to fit on eight small slices, from one piece of provolone. It made sense though after realizing how much shredded mozzarella and white cheddar go on the pizza. I used a 12 inch Lodge Cast Iron, the same pan was used for the Chicago Style Pizzas.
I love this pizza style! I am going to try and make the Dillinger once I get more info on the recipe. I found the recipe on a website where CBS was interviewing Matt Molina in Foodie Chap. The recipe call for "marinated chicken and marinated artichokes." What marinade(s) and for how long? Do you grill the chicken or bake and for how long? Does anyone know more about the recipe or where to get more information?