Every time I go to Minneapolis I get Reds Savoy pizza (I’m sure you Minneapolites will tell me there’s better) but I LOVE that place, especially their “inferno”. It’s pepperoni, sausage and hot giardiniera.
When I came across Kenji’s tavern style recipe I had to give it a go and holy shit, it’s so damn good. I started the dough Friday night so it only went 24 hours in the fridge, then about 24 hours rolled out on the countertop. It came out thin, crispy and delicious.
The cheese was the only part of the pizza that wasn’t quite right, I got the only non pre-shredded full fat low moisture cheese I could find at the store, it came out a little gummy as opposed to gooey so any recommendations you guys have on cheese would be much appreciated!
First pic is Reds Savoy Inferno and second pic is what I made tonight.
by Nicotine_patch
4 Comments
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I am obsessed with Kenji’s tavern style pizza. It’s absolutely amazing! The texture of the crust is incredible. I find Polly-O is usually good, but it’s been a while since I’ve been in the USA so don’t know if it’s changed.
His sausage recipe for this is the exact pizza sausage I always loved and could never replicate
Next time you’re at Savoy’s, go Italian sausage, double banana peppers, and sauerkraut. My favorite!
If you get it delivered, order it well done.
I fucking love Savoy’s. For those not from here, it is a local chain that has fallen out with the “hip” crowd but their pizza hits perfect for tavern style.