The Chicago book features our spin on one of the lesser-known versions of deep-dish pizza and is one of our absolute favorites. Inspired by Burt Katz and restaurants like Pequods, and Burt's Place. An incredibly flavorful sauce goes on top of a blanket of mozzarella, creating the perfect caramelized cheese edge. This is the Holy Grail of comfort pizza. This one-of-a-kind homemade pizza is incredibly easy to make, can feed a crowd, and lends itself to an abundance of cheese, sauce, and toppings.
This 8 x 11-inch hardback gloss-covered book is around 30 pages of highly detailed instruction, walking you through our entire pizza-making process for making Chicago pan pizza.
Inside you'll learn:
-
How to apply your cheese to contain your sauce and toppings, while building an insane caramelized cheese edge on the pizza that everyone will be fighting over. (Page 22)
- Our process for making a dough that is tender and crispy, yet strong enough to support massive amounts of cheese, sauce, and toppings. (Page 5)
- The secret sauce. Find out what tomatoes we use to make an intensely flavorful sauce that won't water down your pizza making it soggy, and won't get lost against the flavorful cheese and toppings. (Page 12)
*Please allow 1-2 business days for processing*
**Shipping only available within the US**
You may also like
Customer Reviews
Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
T
I was able to nail this on the first try with a 12-inch Loyd pan. Only thing I “messed” up was sauce ratio, but they are clear several times in this book that you’ll dial your preferences on your own. I also convected some of the moisture off, but went too far.
Cant reccomend this book enough.
