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We took our pizza gear on vacation with us again this year. In fact, I think making pizza on vacation is one of my favorite activities. Everyone who was there from the previous year began asking about pizza right away. Since my night to cook was Thursday, I decided to give them a preview by making Chicago style for lunch on Tuesday.

I found some good looking sausage at the local Food Lion but the selection of tomato products was disappointing to say the least. I ended up with a can of Furmano’s peeled tomatoes for the base of my sauce.

The flavor of the sauce was not right when I combined my normal amounts of seasonings due mostly to the tomatoes. I did a lot of tweaking to get a flavor that I though was acceptable. This concerned me since sauce is extra important for Chicago pies.

I put together the first pizza and topped it with mozzarella, provolone, pepperoni and sausage. I had to bake one pie at a time because I only have one deep pan. After it came out, I put it on another serving plate and started the second pie.

Within minutes after baking (each pie took over 20 minutes at 450 degrees) there was not a slice to found! There were 12 adults and several children who all seemed to enjoy it very much. In fact, I barely had a chance to take a picture for the site. I was excited and looking forward to Thursday even more.