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I've baked 5 Chicago pizzas so far.

The first three times I made them, they were clumsy.

I like the look of pizza these days.

1st

The pizza pan is too small

Even the baked pizza is ugly.

Why is the dough so ha rd?

2 nd

Add mozzarella cheese

I like it when the cheese flows.

The tomato sauce on top has dried up.

3rd

The shape is still lacking

The taste is okay.

4th

I used a lot of reference to local American styles.

I also changed the pan to a larger one. (12 inches)

As I paid attention to the ingredients of the food, the visuals became better.

5th

Chicago's famous pizza place

I baked it using Lou Malnati's Pizza as a reference.

Of all the Chicago pizzas I've baked, I think it's the most Chicago-like.

And then

Posts posted on other sites

There was a reply with the following content:

I was worried for no reason.

The spirit of challenge has been activated.

Search pequod pizza on YouTube

I tried baking it in a similar style.

Caramelize the onions

I made sausage by adding spices to chicken thighs.

Block mozzarella cheese cut into thin slices.

Dough - Mozzarella - Onion - Tomato Sauce -

Bacon - Pepperoni - Chicken thigh sausage

Assembled in order.

I finished it off by sprinkling Parmigiano Reggiano all over.

The timer broke in the middle

I don't know the exact baking time.

The intention was to bake it PEQUOD'S PIZZA style.

The result looks similar to Milly's Pizza in the Pan.

The taste itself was quite good.

In rich tomato sauce

The savory taste of meat and cheese combines

It tastes better than regular pizza.

If you have any regrets

The visuals didn't come out the way I wanted.

The caramelization of the edge crust is lacking.

I plan on grilling it properly next time.

Because I ran out of all the ingredients I purchased.

I think it will take some time.