The Long Awaited – Pizza Rant #3 – A Crusty Rant

Pizza Rant #3 – A Crusty Rant:  (6-9-2009) You’ve waited long enough.. here it is:  Good day, and welcome to Rant #3 – THE CRUST: Deep Dish Dough and the Pequod’s Confusion: To start, I should explain the main difference between a Basic (or New York style) pizza dough and a Chicago Style Deep dish dough. Basic Pizza Dough contains flour, oil, yeast, and water, and most people also add salt. Lombardi’s in New York (the widely accepted originator of New York style pizza and the first pizzeria in the US) has mentioned on television that they don’t use oil… Read More »The Long Awaited – Pizza Rant #3 – A Crusty Rant

Rush Order – Deep Dish

All pepperoni (nicely charred), half bacon / half mushroom and green pepper. I’m gettin’ good at this! A slice from the pepperoni and bacon half.

PIZZA RANT 2.6 – The Cornmeal Rant

PIZZA RANT 2.6 – (rant #3 is coming soon, I swear!) (5-6-2009) PAT “Pasquale” BRUNO! I’m CALLING YOU OUT! I am by no means the first person to correct this misconception about Deep Dish Pizza dough, and I’m sure I won’t be the last: re: CORNMEAL (or Corn Meal): Traditional Chicago Style Deep Dish Pizza… DOES NOT HAVE CORNMEAL IN IT! Never did! Why does Pat “Pasquale” Bruno, Chicago Sun-Times food critic and author (he has 2 books about pizza), believe that cornmeal belongs in a recipe for deep dish pizza dough? Well, I haven’t asked him (and he’s welcome… Read More »PIZZA RANT 2.6 – The Cornmeal Rant