A Taste of Chicago

For tonight's dinner I made Chicago-style deep dish pizza using the recipe from Cook's Illustrated (Jan/Feb 2010). As a former Chicago resident who's seen what some out of town chains try to pass off as the real thing, I'm happy to say that this recipe gets it right. It's still not as good as Gino's East, but I'd say it's better than Pizzaria Uno (I'm not sure how it stacks up against Pizza Capri). [Note: This is deep dish pizza, not the stuffed pizza you'd get at Giordano's or Edwardo's.] I'm delighted to be able to get my fix without the need for an all-day trip.

In case anyone else has considered trying the recipe (and for my own reference), a few hints for next time: ( You really only care about this if you're trying the recipe. )

As with any good Chicago-style pizza, two slices are probably enough for most people (as usual, I went a bit nuts and had three). And it was tasty enough that even though I was full I still wanted more. Good meal, that.