I always use semolina in my pizza dough. With a little semolina the dough has less bounce back when you are stretching it. I'm going to make this recipe but will sub out 1/2 cup of semolina for the AP. The thing about Chicago deep dish pizza (which is not to be confused with stuffed or simply thick crust pizza) is a special treat when properly made but most pizza restaurants, even in Chicago, don't get it right. I think Geno's East is the most consistent of the big names. Now here's a fact that may surprise some of you, most Chicagoans eat thin crust pizza. Thanks for the tip, Lenny - Chicago deep-dish pizza certainly can generate a lot of opinions! I like adding semolina to pizza dough, too - it gives it a nice color, aside from its other attributes. So - how are the cubs going to do this year?? :) PJH

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