All Papa Lena's Sicilian gourmet pizzas are handmade hand- rolled, using only unbleached flour, imported Italian San Marzano tomatoes infused with Papa Lena's Pepper Chips, imported Italian Pecorino Romano, Mozzarella, Scarmoza and Provolone cheeses, imported Italian extra-virgin olive oil, fresh fennel, onions garlic,  Mediterranean sea salt and the finest blend of spices.

Sicilian sausage pizza is made with the finest Italian sausage we can get fresh from our select group of Italian Sausage butchers in the Chicago-land area.

To reheat, place cut pieces on low heat in cast iron or non-stick skillet coated with olive oil. Place lid on top and cook until crust is crunchy (keep a careful watch so crust doesn't burn) and top is melted. Or place on cookie sheet coated with olive oil in 350 degree oven for 15 minutes.

• Our dough is made fresh for each pan in our Chicago Ave. kitchen.
  

• We use only premium grade unbleached flour in our dough's special recipe.
  We lovingly double knead each dough and allowing it to rise for 1 to 1-1/2 hours.   This is how you get our crunchy crust.
  
  

• Your Papa Lena's Sicilian Pizza with sausage is made with the best quality Italian sausage.   **NOTE** Many people place their meats under the cheese to  prevent burning and charring from the high 550º to 650º baking heat. We go both ways on this one. We enjoy a crispy mouth full of delicious mild or hot Italian sausage on our pie. Yet we also love to have the meat beneath. Ah that tasty blend of meats flavored with garlic, fennel, oregano, pecorino romano, parsley, black pepper and so much more...
  
  

• Our pizza sauce (SUGO) is made with a blend of Italian San Marzano tomatoes infused with Papa Lena's Pepper Chips, imported Italian Pecorino Romano, imported Italian extra-virgin olive oil, fresh fennel, onions garlic, Danny insists on Greek Oregano & Mediterranean sea salt. (Danny's own special blend)