Tried the DKM recipe

[Nogoodpizza]

Certainly a thumbs up and a step in the right direction for me.

I would compare it to Girodano's Pizza from Chicago.

A couple of things...

First off, I screwed up by not using a 15" pan so I ended up with SUPER thick crust pizza.   Next time I will cut the dough in half then add it until I fill the pan I've got.

I have 2 questions however...

1) The Lou Malnati's pizza is rather yeasty tasting.  Is the remedy just to add more yeast?

2) How come you do not use a yeast starter or at least dissolve the yeast in the water with the sugar before adding the other ingredients?

Thanks again for the recipe.

[DKM]

1) The Lou Malnati's pizza is rather yeasty tasting.  Is the remedy just to add more yeast?

You could just leave it on the counter for 6 - 9 hours.  Punch it down now and gain and don't let it fall

2) How come you do not use a yeast starter or at least dissolve the yeast in the water with the sugar before adding the other ingredients?

Because ADY doesn't need to be bloomed, although you could if you wanted too.  You could also make a starter and leave it in the fridge for a couple of days.

DKM