Happy Mondays, all. Hope you had a pizzaful weekend. Just a quickie today with two items of note.
On Wednesday we’ll have a story and recipe from John Carruthers, aka Crust Fund Pizza, all about the real Chicago-style pie, the tavern pie. I haven’t had a chance to make his recipe yet, but I am excited to, and I have no doubt it is amazing.
H/t to Wordloaf reader LG, who alerted me to the fact that we can now get many of the bread baking tools that Rackmaster UK makes (including the my favorite lidded pullman pans) at Pleasant Hill Grain. Many of the items are currently out of stock but can be preordered. They are a little pricey, but if you spend $75+, the shipping is free. I added this info to the Wordloaf Mega Bread Equipment Guide too.
See you in a couple of days, have a good week.
Your bar pizza (the recipe from the class you did) and John's tavern style pizza are both in my permanent pizza rotation when I'm not using the Ooni. Having lived in Chicago for a few years way back in the 80's, John's style is near and dear to my heart!
Yup, Tavern 👍