Georges Deep Dish

Pizza,

My pizza is unique in the Chicago Deep Dish Pizza landscape. The dough recipe is based on Lagana (λαγάνα), Greek flatbread similar to foccacia. The particular Lagana I modeled my crust after stems from Grevena (Γρεβενά), a region in Northern Greece where my father was born and I would visit frequently growing up. When developing the recipe, I added a natural Sourdough Starter and decided to cold ferment each individual dough ball in its own container for a minimum of 2 nights. This process gives my deep dish pizza a unique flavor and texture. My Deep Dish is finished with a Crispy Caramelized Cheese Edge, Cornmeal Base, a Sweet Tomato Sauce, and locally sourced toppings. Daily quantities are limited and I sell-out fast, so please pre-order.

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Location and hours

Location

6221 N Clark St, Chicago, IL

(773) 801-1551

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