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.
Crikey, that's a pizza and a half!

I add cornmeal or semolina to lots of recipes. Did you not include yeast in yours?

It was tradition in our household when I was growing up, for us all to make pizza for lunch on Saturdays (that is to say, chuck a load of mismatching toppings on pre-made bases). It was a great ritual and one of the few my father was able to take part in due to his work schedule.