I just returned from a trip to Chicago and ate at Gino's East, Giardano's (sp?), and Lou Malnati's - all were fantastic. I now have a very strong craving to re-create this type of pizza at home. I have been making home made pizza for years, all new york and st. louis style thin crust though. I am in need for the type of pan that these restaurants use. Could any of you direct me as to what type (material, size) would be best and where to get them?
Thanks in advance,