Thanks for this info!! Just took the Chicago Pizza Tour - hitting Pizano's (thick and thin crust) and Pequod's pizza (doughy, thick crust) ...and can't wait to try a DD recipe. I especially like the flavor and texture of cornmeal in the crust. Will try this after the Expo...maybe I'll find some DD pie pans there... Thanks!
Sure Sharlene, you're welcome. Pssst....careful who you say the word "cornmeal" around, it has been debated thoroughly and the consensus is that it is actually semolina.
Ed, member "vcb" has a pretty funny write up about the subject on his site.
ps. did you catch my post in your Chi-town rec. thread concerning your return to Chicago...it's not untill July though....http://en.wikipedia.org/wiki/Taste_of_Chicago