Sweet Home Chicago V

Last week’s biscuit crust disaster humbled me, so this week we’re returning to the tried and true in world of pizza…yeast.

Careful attention to the recipe will reveal that I’ve cut down the proportions to fit a 10″ or 11″ springform or tart pan. The reason is simply that my big old standard 14″ Chicago pizza pan rusted out a long time ago from lack of use. The smaller size will still feed 2-3 deep dish pizza eaters. To return to the former quantity, just increase it by 30%, or whatever percentage you think your big pan needs (that’s the great thing about bread, you can scale the recipes up or down to your heart’s content and they’ll work the same every time).

You also might notice I’ve increased the fat and the proportion of corn meal slightly. Fiddle fiddle…