Greetings from Chicago! Rick and I left Pittsburgh yesterday to drive to Chicago and well here I am! We got in pretty late and didn't have too much to sight see yet. We did, however, meet up with some friends and then go to this place for dinner. I mean the original deal--not the typical chain versions that have sprung up everywhere.
We had an 45 minute wait; they had us put in our pizza order with our name because it bakes for an hour. It was um.....let's call it sufficient. I'll refrain from using words and phrases like 'bland and tasteless except for a very yeasty like taste.' Ooops, I guess I just did. However, it did have a remarkable crunch to the crust that I did like.
I'm a New York Style Pizza girl--whether that was because I was born on Long Island and it just built into me or I developed a taste for it all of my own independent of where I was born---let's just say if I never have Chicago style pizza again, I'm good. I'm good.
Let's talk about a thick crust pizza I do like. French Bread Pizza and not that Stouffer's kind.
Before I left for Chicago I was awash in an abundance of French Bread that I had baked. Some of I had shaped into baguettes (I'll show you what I did with that tomorrow) but some I shaped into batards and made into pizza for dinner. It's pretty simple, slice it open spread it with pizza sauce (the tomatoes and herbs for our pizza sauce came from my garden!), top with cheese and any other toppings you desire and pop it in a 375 oven for about 5-7 minutes or until the cheese is melted.
It's easy, delicious and not greasy at all. Now this is what I call the proper combination of crisp crust, thick soft bread and toppings!
