Pizza pie

In St Louis recently, I had some amazing deep dish pizza at a place called Pi. (Hey, even the president-elect agrees.)

Their pizza has a really great, buttery-tasting cornmeal crust. Yesterday I tried to replicate it, which was challenging, because my memories of eating it were a little foggy. They mostly amounted to "Damn, this is good".

I used this recipe, with a couple of changes. I used half AP flour, half medium-fine cornmeal, and 2 teaspoons of vital wheat gluten. I also reduced the oil to 4 tablespoons. It worked pretty well, though it was a little bit crumblier than I was aiming for.



I topped it with a cheeze sauce (of the cashews + nutritional yeast sort) plus a small amount of Follow Your Heart mozzarella (Tagline: It melts!), then some peppers, chard and kalamatas. Not bad. Not bad at all. (Though I'm still dreaming of the Berkeley pizza at Pi.)