Tony Gemignani Chicago Style Thin Crust Tavern Style Pizza Workshop at Pizza Expo.
Tony deconstructs and shows how to master thin-crust Chicago-style pizza. Tony uses a sauce, a little bit of cheddar, a small amount of provolone, and whole milk mozzarella. He tops it with cup and char pepperoni. He uses dime-size sausage, garlic oil, and oregano and finishes with ricotta cheese.
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