Chicago-style Full Stuffed Pizza

I made a fully-stuffed Chicago style pizza with homemade meatballs. For the love of all things holy, you must make the meatballs. They’re the best I’ve ever had! My mom sent me the black steel 13” pan from FG Pizza and its the first time the bottom of the crust was properly baked.

Crust: Ceresota flour with cornmeal, real lard, european butter
Sauce: Bianco DiNapoli with Cento tomato paste
Fillings: sweet fennel and Calabrese honey sausage, homemade meatballs, sautéed onions, mushrooms, and red peppers.
Cheese: part skim mozzarella and provolone
Baked on a pizza steel on the bottom shelf

P.S. In a side note, I ordered four of these black steel pans from another website (already shipped), so now I will have five of them when the others arrive.

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Paul S.
posted over 3 years ago

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Oh man... That is beautiful. What do you think of the Allied Black Buster pans? Also,

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Raj Irukulla admin
posted over 3 years ago

Loving the pan. It really made a noticeable difference in the quality of the crust!

- Paul   over 3 years ago

I knew you would love the meatballs, I certainly did. Love the braided crust, looks like you nailed that step. It looks like the pan is working well.

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Matthew D.
posted over 3 years ago

Yes, good call on the meatballs. I’ll be making them often! I’ve eaten them by themselves, made spaghetti and marinara, deep dish pizza, and a sub is probably happening soon!

- Paul   over 3 years ago

Great job Paul! Looks just like the book and better than some of the stuffed pizza places in Chicago!

Robert R
posted over 3 years ago

I have not been able to find the pan that Tony recommends and I see no Chicago pans on FG Pizza, assuming that I am in the right place. Can someone post a link?

Richard W.
posted about 2 years ago

Good God, Paul! That's awesome.

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Mike K.
posted about 2 years ago

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