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Rygarrett

Member since Jun 2011

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Reviewed Chicago Style Pizza

Jun 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm from Chicago and grew up on Lou's sausage deep dish. I cut the recipe in half and still had enough Extra dough for a focaccia. First I used one cup of unfed sourdough starter to replace equivalent flour, water, and yeast. After the dough had relaxed I turned it out onto board covered with semolina flour and tossed extra on top. I rubbed a 12"

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