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The Chicago Guide features our pan pizza and is one of our absolute favorites. Inspired by Burt Katz and restaurants like Pequods, and Burt's Place, it's all about that massive, super crispy, caramelized cheese edge. This is the Holy Grail of comfort pizza. A homemade pan pizza that is incredibly easy to make, can feed a crowd, and lends itself to an abundance of cheese, sauce, and toppings.
- Make this restaurant-quality pizza on your first try, in a regular home oven.
- Follow along step by step, and learn the exact process used by @notorious_p.i.e
- Learn the equipment and ingredients we use, and why we use them. Find out the things that make a difference in our pizza at home.
- Get ALL future updates to the Guide sent to your inbox absolutely free!
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2 reviews
- TWThomas W.ReviewingChicago Pizza Physical BookI recommend this productRated 5 out of 5 starsAce
I was able to nail this on the first try with a 12-inch Loyd pan. Only thing I “messed” up was sauce ratio, but they are clear several times in this book that you’ll dial your preferences on your own. I also convected some of the moisture off, but went too far.
Cant reccomend this book enough.
- AGAdam G.ReviewingChicago Pizza Digital VersionI recommend this productRated 5 out of 5 stars5 Stars
If you are a home pizza maker and not buying these guides, you may need to rethink your strategy! How do you get better at your craft without checking out successful recipes?!?! This is a no brainer.