My 2nd attempt to make an authentic Chicago deep dish pizza. This time I followed the recipe from the North American Pizza & Culinary Academy to make a Pequod-style deep dish. I slightly modified the recipe by adding some Salame to the pizza. The end product was simply outstanding, way better than my 1st attempt a few months ago. If you had asked me to describe this in one word, I would have to say it’s absolutely “yummilicious”! 😋😋😋
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