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If you're interested in making Chicago style pizza at home, check this out. It's for Chicago Stuffed pizza, but it's just as good as deep dish.

Chicago Style Stuffed Pizza Dough Recipe 1 1/2 pounds (5 cups) bread flour 1 1/2 cups water 1/2 cup extra virgin olive oil 2 teaspoons active dry yeast 1 teaspoon salt Filling: 2 cups Mozzarella cheese 1 cup provolone cheese 1 cup Havarti cheese 6 oz cooked (and chopped) Canadian Bacon (you...

Our most recent picture together

My wife and I on our wedding day.

A friend of mine went on a missions trip to Mauritus and he says they had "South African" style pizza. He simply said it was spicy, but didn't give a whole lot of detail.

The little bit I know of it, I'm told it's very spicy.

Anyone ever heard of it? And if so, do you have any details on this style of pizza? Crust texture? Look? taste? Methodology of making it? etc...

I haven't read all the responses, but I like ceaser's salad with a little cayenne and extra black pepper tossed into the mix. Instead of those, try a little (or a lot) of Tony Chachere's Creole seasoning on it.

Everedge? Those are serated aren't they? I don't like serated blades.

NY style Pizza!

Someone mentioned 'stuffing'... down here, they call it 'dressing', but sage is excellent in it. Especially in Cornbread Dressing. I recommend that as well. ;)

*note to self: don't hang around jkath's kitchen when a new knife is present*

I love that Coffee Grinder. I wonder if they make it in black. I wonder if they can help me convince my wife of the absolute necessity of it... :D

Ditto... Plus "EVOO" has a lower smoke point than regular olive oil does, so you can't get it as hot as OO without it beginning to burn.

They sound yummy, college!

I'm looking for some tried and true variations from my expert friends here at CF.

Good idea. I think I'll check into that.

I've looked... can't find it here in Austin that I'm aware of. When I lived in NY, it was easy to find.

I'm really looking for an 'authentic' NY Style recipe. I believe they're usually made with pizza dough. The good ones always have a nice chewy crust on them.

You are in for a treat. They are little knots of dough, baked and then slathered in salted garlic butter.

Anyone have a tried and true recipe for garlic knots?

Ok... I'm drooling now.

I don't think I've ever eaten a tomato sammich that way, but I can almost taste exactly what you're talking about Alix. I bet you're 100% right about it too.

Country & Comfort Your kitchen personality reflects a sense of comfort and charm. You seek a cozy and inviting look for your kitchen and want guests to feel at ease in it.