I loved this article! It's surprising and awesome that you actually tried the old recipes and found that some of them were quite good. I remember the Appian Way pizza pan! We had one that was all black like that too. I grew up near Chicago and we had a great chain called Barnaby's, that has since gone out of business. We loved their pizza, but we were spoiled for choice since every neighborhood had a few independent pizza parlors.... mostly were just takeout. We used to stand behind the Crestwood Pizza kitchen as kids just to catch the amazing aroma that the fans were venting. Now we don't live anywhere near Chicago, but out in the country in TN, and really miss the pizza. I make some at home using Antimo Caputo 00 flour (from amazon) and Pastorelli sauce (also from amazon), but I really think I prefer straight tomato paste. Paste has the right amount of acid and the thickness is just right. The sauce tends to boil off the edge of the crust. Anyway, excellent job!

• Reply