Food

Since I moved to London from Chicago many years ago, I have consistently made fresh pizza on Saturdays for Mrs. Pharoah and the kids. As Dan Lepard in the Guarniad magazine this weekend had a method for a Chicago-style deep-dish pie, it brought back some memories and I thought I would have a go. So after mixing a pound of flour with some water and butter, adding in a pound of cheese, a pound of sausage, a few tins of tomato, result:

I didn't use his method since it looked more like a pizza than a pie, I went for this instead:
http://www.kingarthurflour.com/recipes/chicago-style-deep-dish-pizza-recipe
I know some consider deep dish a sacrilege. Recommended, would eat again.

Looks superb. Just what most of us will need later after far too many beers. Isaw that recipe in't paper the other day and instantly wanted to make it.

How'd it turn out?