Today I went back to the Cook's Illustrated Cookbook for their Chicago-style pizza recipe (No, they're not from Chicago, but their recipe is actually pretty close to others I've used in the past.).
They've got a technique where you "laminate" the crust with butter to make it crispier. It worked well with the sides, but I'm not sure that it quite worked with the bottom, but the crust did turn out pretty firm and full-bodied. And rich. Next time I might let it cook a little longer to see what happens.
The recipe for the sauce and the cheese were a bit different than what I've done before: using shredded mozzarella and diced tomatoes instead of mozzarella slices (or a fresh ball) and crushed tomatoes, but it turned out pretty well. Next time, though, I think I'll go back to crushed with slices.
And the Star Trek pizza cutter is actually big enough to use on deep dish...
I had Brian Yansky and Frances Yansky over to share the results, so I didn't end up taking too many pictures, but here are a couple:
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| Pizza! And the Star Trek pizza cutter! |
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| Frances poses with a slice. |
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| The cat inspects the table. |