Cdodson - The crust was make following DKM's recipe from this website. I followed it to the letter and have gotten it down pretty good. The photo makes the crust look light in color, but it had a nice golden look. This was the first time that I was able to not get the "bunching" of dough at the corners of the crust.
The Mozzarella was a whole milk variety that I got from Wild Oats grocery store. It was a all natural mozzarella that was the softest kind that I have tried. The Italian sausage was a sweet sausage again from Wild Oats. Here in Kentucky you can buy it uncased, butcher style. The pepperoni was just the simple Hormel stick brand that I sliced myself.
The sauce was crushed tomato's from Rold Gold. I strained them and then simmered them with a can of tomato paste and two cloves of chopped garlic. The seasoning used on top of the sauce was a combination of Parmesan cheese, black pepper, basil and a good amount of oregano.
This was my best effort, even thought my friends liked the others I felt they were sub-par, to date. I can't wait to attempt it again. The adjustments for the next one would be to 1.try a spicy Italian sausage 2. Try a different pepperoni 3. a little more spice 4. find a true Chicago style black pan to use. (right now it is a spring form pan)
Bucket
