Having lived in Chicago in the 60's and 70's, and having enjoyed many great pizzas while there, I use both corn meal and semolina in my pizza dough, and also make my own sauce. There are several different styles of pizza in Chicago, but the TV shows always seem to focus on the Big 4 names. The lesser-known places were usually better, less crowded, and far less expensive. When we've been back to Chicago in recent years, the pizzas have been generally disappointing at those 'name' establishments, most which have too many locations to have good quality control in any of them. :sigh: Alice, try running HOT water through the pump of your oil spritzer, mine stops misting every now and then (just squirting a thin stream of oil) and that always fixes it. Thanks for the tips and good advice, Mike - PJH

• Reply