Is it normal for a Chicago-style recipe for pizza to take an hour to cook? I am trying to remember the last time I was in Gino's or one of those other legendary Chicago joints. It makes sense that the crust would take longer than a normal pizza and that a lower oven temp would be required so that the yeasty dough sets up rather than bakes quickly. So any complaints might be moot.
Anyhow, BF and I ordered a 10-inch sausage/mushroom item from Masa in Echo Park last night and it was pretty good and they were good sports about delivering it to an obscure location in the hills after I determined that waiting an hour in the restaurant was not an efficient use of my 'BF date mid-week night' time. The crust was similar to my tourist memories, sausage had a good flavor, not all anise seed and garlic but something else in there, fennel maybe, and the tomatoes were sweet. BF liked it and he's from Chicago. It seemed like a lot of money for what it is, but I am glad I finally found something I can give Masa business with once in awhile. Certainly NOT the baked goods, unless they are being put to use as day-old contributors to a good bread pudding.