Hi. I've been making pizza for almost 20 years now. OUCH. That just hurt. I used to be professional, but now I'm a "hobbyist". I love all kinds of pizza, but specialize in Chicago style deep dish. Living near Sacramento, it started with Zelda's. Then, I lived in Chicago for a summer and found Gino's East, which was almost exactly like Zelda's. I also love the super thin, crisp crust of New York. I'm looking forward to finding new ways to make pizza, and improving the old.