Or pepperoni. Or sausage and mushroom. It’s doesn’t really matter.
The point is, you’ve got pizza. Life is good.
But what if you’re trying to do it on your own, striving to approximate the pies from your favorite pizzeria, restaurant, or golf club.
Matthew Gilbert is executive chef at Medinah Country Club, just outside Chicago. The Windy City is deep-dish territory, and while Medinah does not have a deep-dish program, Gilbert and his staff have a deep passion for pizza. They make their dough by mixing all-purpose flour with buttermilk, honey and sea salt, among other ingredients. They roll the dough balls out on a floured work surface, then give them a ‘blind bake,’ (a partial cook) in a hearth or on a grill. When orders come in, they add sauce and toppings and finish the job in a wood-fired oven.