Discover the art of mastering thin-crust Chicago-style pizza with Tony as he deconstructs the process. Tony uses a tantalizing mix of cheddar, provolone, and whole milk mozzarella, complemented by cup and char pepperoni, dime-sized sausage, zesty garlic oil, and aromatic oregano. To top it off, he adds a decadent finish of creamy ricotta cheese.
