When I meet someone new there always comes a point when I ask them what their favorite pizza spot is. If they’re a transplant they’ll usually say Roots or Pizza Parlor. At that point I get excited because I’m going to take this person on a pizza journey that they didn’t know they needed. Party cut is life.
I’ve been making Cook’s Country’s thin crust sausage recipe for months now. Both the sauce and sausage are a lot less involved than this recipe, and taste great. I’m usually too lazy to spend time making and rolling out the crust, so I tend to use “Golden Home” brand ultra-thin crust pizza crusts. It’s the one brand -… Read more
Yes! Fish sauce in pizza sauce is such an underrated addition, and I’d actually encourage it over whole anchovies. I use a mesh screen to strain out some of the liquid from the crushed tomatoes and don’t typically cook my sauce so the fish sauce is way easier to incorporate than chunks of whole anchovy. Read more
“it’s fun to include people” “San Marzano, if there’s a sale” and then fish sauce!! This all really won my heart.
Hah! We actually have a lot of mutual friends and I think we may have met once upon a time and might even follow each other on IG. I sent you a FB friend request under my secret identity.
I almost always use natural starter, but you can make tasty, complex dough with instant yeast. Making a biga or poolish helps tremendously, as does a long cold ferment.
That liquor store... nothing good came from that liquor store. (I lived in Fox Lake, but had friends who lived in Island Lake and Wauconda, so I was down there all the time).
Aurelio’s crust is a little different than what I’d call “standard” tavern crust - it’s actually better, in my opinion. That sweet sauce is an interesting choice - very common among the South Side pizzerias.