Pizza: Difference between revisions
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[https://www.seriouseats.com/new-england-greek-style-pizza by J. Kenji López-Alt 17/2/25 serious eats] | [https://www.seriouseats.com/new-england-greek-style-pizza by J. Kenji López-Alt 17/2/25 serious eats] | ||
There's a good reason why Greek pizza, a style found mostly in the "Pizza Houses" and "Houses of Pizza" in New England is not more popular, and the reason is this: It's not very good. | There's a good reason why Greek pizza, a style found mostly in the "Pizza Houses" and "Houses of Pizza" in New England is not more popular, and the reason is this: It's not very good. | ||
=====Stuffed Pizza===== | |||
[https://www.kingarthurbaking.com/recipes/stuffed-pizza-recipe by PJ Hamel KING ARTHUR] | |||
This recipe is a project, no doubt about it. Homemade crust, slowly simmered sauce, even homemade sausage — all contribute to the pizza's wonderful marriage of flavors and textures. When time is a challenge, substitute store-bought bulk sausage, and 2 cups of your favorite pizza or spaghetti sauce from a jar. But please don't substitute a ready-made crust for this delightfully different homemade crust, featuring many of the same elements as Chicago deep dish crust — with the addition of golden semolina. | |||
