Sicilian pizza today any suggestions Or guidance is appreciated

[Firestorm49]

12. Don't forget the cornmeal. Don't over-ingredient. Too much topping is overkill.

The right sauce and sausage is a science (art) of its own.

My wife and I also enjoy a nice crispy thin crust pizza, but have never been able to get restaurant favor from a thin crust when made at home. We roll the dough out in a pasta maker and roll the sections together to form a crust. But, thin crust is not the topic. Pay attention, Firestorm!

One thing that we have mastered is a thick crust pizza. If you ever have the opportunity, go to Pequod’s on Clybourne St. in Chicago. You’ll think you died and went to heaven. Oh sure, some say Lou Malnotti’s is better, but it isn’t. Nor does Gino’s East or Giordano’s compare. And, by the way, the Pequod’s in Morton’s Grove, the original, it not the same. Same ingredients but generally overdone.

Anyway, we bake a deep dish in a cast iron pan. Add cornmeal either in the crust, or lay some on the bottom of the pan. Don’t overdo the toppings or it will just get sloppy. New Yorkers may like a slurpy pizza, but you can hold up a piece of good thick crust and it won’t bend. Mmm mmm m!

Good luck.By the way, we live in a burb outside of Milwaukee and drive to Chicago for a Pequod’s every month or two.