I am new to this forum and wanting to learn more about the superb pizzas I've enjoyed during my travels in the US. Australian pizzas just don't compare!
I'm keen to learn the Chicago deep dish pizza (I had an excellent one at Bacino's in Lincoln Park) and wanted to ask whether there is a difference in the end result if I was to use a perforated deep dish rather than a regular deep dish? It would appear most Chicago pizzerias do not use perforated dishes.
I've heard that Lloyd's quality are high but they don't seem to sell the perforated version. Should I just stick with a non-perforated? Can anyone provide any guidance?
Thanks in advance.