The minds behind Pi have devised a winning formula for a deep-dish slice that can be devoured without a knife and fork. To achieve the sturdy, almost-seared crust, they proof the cornmeal-and-flour dough for hours and bake it in a high-heat convection oven. Using this cooking method has another advantage, too. The pizza is ready in as little as six and a half minutes from the time it’s placed in the oven, meaning you don’t have to wait the 30-plus minutes that’s standard at most deep-dish spots.
Special Dish: Deep-Dish Pizza
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