Last night I made a same-day version of the Chicago-style pizza crust recipe I’ve been working on. Which is to say, I mixed the dough up only two hours beforehand, let it rise, and pressed it into a pan. And ya know, it was still too bready. I can try it again next week only letting it rise for an hour, but I’m beginning to suspect that the Gino’s cornbread deep dish pizza crust is actually just a straight pie dough (pizza, pie…I guess I should have taken that more to heart). So that’s what I’m going to do next week. If you’re attached to the yeasted version, you’d better scribble it down now, ’cause next Friday it’s history.