then theres the cooking part of it, it just takes practice and adjustments
i came closer to a good chicago style pizza today
in reverse fill order:
crust: 00 italian flour + cornmeal
filling: ricotta, egg, mozzarella, parmesean, italian parsley
spinach wilted in olive oil, garlic, crushed red pepper, parsley, salt
tomatoes crushed with a fork with salt, fresh oregano leaves/buds, garlic, a touch of sugar
baked @ 450 for 40 minutes.
what went wrong:
using 00 made the crust too light and airy, when i think chicago pizza to be heavy and cakey.
oregano buds are really strong, and took over too much in flavor
ratio of cheese was wrong, needed more mozzarella less ricotta and a thinner layer applied
otherwise, this is how id like it. it might not be how you like it. but i'll do it my way.
