I know it is lame to stop posting like I did and I’m sorry about that. Things have been somewhat hectic for me. The good news is that we are still baking a lot of pizza so let’s see whether we can get some posts going here…

I may go back and write about some of the pies that I made in past months, but for tonight I thought I would just post that lovely photo of the Chicago style pie that we enjoyed. The recipe has not changed much, but that instance I doubled the recipe. When I did that, I doubled the

yeast amount as well. I think that was a poor concept as the dough really seemed to rise more than normal overnight.

The other thing I tried was to press the dough into the pan a bit more to build the crust thin. I tried for about 1/4 inch all through. I pressed it in and trimmed the edge that hung by the pan sides. I topped her with sliced mozz, sliced provy, pepperoni, Neapolitan sauce and mushrooms on my side. The pizza baked for about 22 minutes at 450 degrees. that photo was taken just before cutting it. Yum.

Original post by PizzaBill