Wow. On Sunday night, I tried for the first time a recipe for deep dish pizza, from a 2010 issue of Cook's Illustrated, that really was fantastic. The crust was buttery and flaky, the homemade pizza sauce was just perfect, and it had a nice balance of cheese. Two pieces of this, and I was done, but it was oh-so-good.
"Chicago-Style Deep-Dish Pizza," by Francisco J. Robert. In Cook's Illustrated, Number 102 (January & February, 2010), p. 14-15.
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