The latest version of the Chicago cornmeal-crust pizza was a success. It baked up well, browned nicely, and the sauce was an excellent match. Yet and still, the missus declared it not quite Gino’s. Too bready and a little too much corn meal. So I’m cutting the leavening to a mere 1/4 teaspoon, cutting the yeast food (sugar) by half, and cutting the corn meal back to 25%. We’ll see what she says about that next weekend.