Pizza Dough can be formed into many shapes and sizes. This is my favorite since it is thin and crispy, similar to a Roman style pizza crust.
Joe’s favorite Milwaukee Pizza place
Joe grew up in Milwaukee where there is a large Italian and Sicilian population. Milwaukee has a lot of Italian themed restaurants spanning the cuisine of every region in Italy. Along with that comes a large variety of pizza. The Holy Grail (in Joe’s humble opinion) is Balistreri’s Pizza on 68th and Wells. It’s hard to make a trip back to Milwaukee without stopping there, but that’s really a story for another day. There are even a number of Italian bakeries that sell their own version of pizza dough, but this is about making it yourself.
Homemade Pizza Dough is the best
A few years ago we went to Italy and took an Italian cooking class with our friend and pizza maestro, Luigi Mercuri. He asked if we wanted to make pizza or pasta. Of course, we said both! This recipe is based on his pizza dough recipe. You can use this pizza dough the day you make it, or let it rise slowly over night in the refrigerator the way Luigi does it. (Joe and I don’t normally plan that far ahead!)
Be creative with your toppings
Nothing beats making your own fresh pizza dough and this recipe definitely hits the mark. Joe’s favorite pizza is Milwaukee Style Sausage and Onion Pizza, but you can use whatever toppings you like. If you want to make something unique and different, go ahead. You might want to try my version of Luigi’s award winning Pumpkin and Radicchio Pizza. My Zucchini Flatbread is another favorite! During our last trip to Sicily we saw pizza topped with hot dogs and French fries. Joe will be sticking with hot Italian sausage and onions, but to each their own!