For a change of pace on Christmas night, I thought I'd try making Chicago-style deep dish pizza, for just the second time. I ought to have gotten an earlier start on it, and I now better understand why the second rise of the dough ought to occur in the fridge. But for the three of us partaking that night, we certainly had our fill.
"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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