George's Deep Dish

My pizza is unique in the Chicago Deep Dish Pizza landscape. The dough recipe is based on Lagana (λαγάνα), Greek flatbread similar to foccacia. The particular Lagana I modeled my crust after stems from Grevena (Γρεβενά), a region in Northern Greece where my father was born and I would visit frequently growing up. When developing the recipe, I added a natural Sourdough Starter and decided to cold ferment each individual dough ball in its own container for a minimum of 2 nights. This process gives my deep dish pizza a unique flavor and texture. My Deep Dish is finished with a Crispy Caramelized Cheese Edge, Cornmeal Base, a Sweet Tomato Sauce, and locally sourced toppings. Daily quantities are limited and I sell-out fast, so please pre-order.