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Home Cooking

Chicago-style deep-dish pizza at home?

Robert Lauriston | Sep 21, 200709:47 AM     18

Following up on a thread on the Food Media & News board about Saveur's "Chicago" issue:

Track down a copy of Evelyne Slomon's "The Pizza Book: Everything There Is To Know About the World's Greatest Pie" (1984, Times Books, ISBN 081291113X; my local library has it). She interviewed Ike Sewell and spent time in the original Pizzeria Uno kitchen watching how the pies were made, then adapted that into a recipe intended for home cooks.

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