Re: Post a Pic of Your Pie – Daily Update

I made several pizzas, six total, for last weekend’s football games marathon. On Friday morning I made one Chicago deep dish style dough ball for a 10″ pan, and six rolled out pizza dough skins at 12 inches each for Chicago thin, Vito & Nick’s style, tavern pizzas. These are quite popular as game day food. Everything was put in the fridge to ferment (dough ball), and “cure” (thins), overnight. Then, pizzas were made on Saturday and Sunday.

The deep dish is clone of the only place in my town the makes Chicago style deep dish, Leonard’s of Millhopper. An icon here since the 70s. The dough is a fairly standard deep dish dough, but the sauce Leo’s makes has it’s own distinctive flavor. They are generous with their toppings, but don’t get all fanatic on overloading the pies with them, or using ridiculous amounts of cheese. It’s a good balance and obviously works since they’ve been around for over 40 years.

Unlike several Chicago deep dish purveyors, which lay down cheese, then toppings, then sauce, Leo’s goes s…