The classic gut busting pie from our favorite Midwestern city! We start with 2 medium shells. We then add red sauce to the dough add generous amounts of pepperoni, sausage, and fresh chopped onion. The next step is to add more red sauce then we top with a pound of our mozzarella / provolone cheese blend. we then take the other crust and fold it to the the bottom by hand. We then brush the top with our garlic infused oil and house roasted garlic and sprinkle it with Italian seasonings. Allow some extra cook time for this one. We suggest low and slow like 375-400 degrees for 15-20 minutes.