If you haven’t eaten July’s Chicago Style Pan Pizza yet…

Jess made her pizza recipe tonight and had a few tips for those of us who haven’t had it yet…

How to thaw the pizza dough:
*Spray your 9×13 pan with cooking spray, then place frozen dough in pan. Cover with sprayed plastic wrap and thaw overnight OR thaw on the counter for 2-4 hours.

I just baked mine tonight, and this recipe was slightly different than I’d made before, so here are some cooking tips for this recipe:

*After the dough is thawed, spread it in the bottom of the pan leaving a thick crust along the sides. You probably won’t be able to get it to the edge the first time, so let it rest 10-20 minutes, then stretch it again ( be sure to patch up any holes that you might tear in the bottom).
*Cover the pan once again and let the dough rise while you preheat your oven at 350.
*Pre-bake the crust for 5-10 minutes. (I didn’t do this, and ended up cooking my pizza about 40 minutes in all to make sure the bottom wasn’t too soft. I also ended up siphoning out a little grease from the outside of the crust after 25 minutes, probably because of a hole in the crust.)
*Add ingredients as described in recipe (sausage-cheese-some of the sauce-some of the parmesan), then bake for 20-25 minutes, or until crust is golden brown.

Hope that helps!


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