Last time I left New England and ventured into the Midwest (virtually speaking), I  found myself in a heap o’ trouble.

Blogging a recipe for Chicago deep-dish pizza, I implied – well, to tell the truth, boldly stated – that this recipe made an “authentic” Chicago-style pizza.

Boy, did I ever get set straight!

“I am from Chicago, born and raised, so there are a couple things I noticed are not quite ‘authentic’…”  – Katie

”Gino’s East does NOT use cornmeal in their crust and NONE of the authentic deep dish pizza restaurants that you mention use cornmeal. It is a myth that continues to be perpetuated.” Ed from Chicago

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