Growing up a Chicago native, The Papa Del's pizza recipe looks incredible. I like the fact of omiiting the cornmeal, but was interested in finding anyone who has actually tried this recipe. The picture looks larger than a 10" pan and also was curious what type of flour should be used. The tomato sauce recipe is also not chunky as would be a tradiltional deep dish pie. Also, any suggestions on the best deep dish pan available? Would love to share results and ideas with others. Thanks for any input!!
