I think I'm making Chicago-Style Pizza tonight! All of the suggestions are helpful to me, even though I rarely demand an "authentic" pizza from anywhere! I just love pizza and what I put on the table is a reflection of what I have on hand. If I don't have a specific ingredient, I put it on my grocery list and don't usually head to the store just for one thing. When I was growing up, we used venison sausage if that's all we had on hand. As for technique, that's where I love to experiment. I'll take a dough from one recipe because it says a laminated crust is superior, and I'll take a sauce from another recipe because I love it thicker or thinner (depending on mood!), and I'll use a stone one time and the dark pan the next. The experimentation feeds my Foodie Soul as the finished dish feeds my tummy. Thanks for all the excellent suggestions! This the best way to bake- make it your own and to use what you have on hand. There are so many new favorites out there waiting to be discovered! Joan @bakershotline

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