Summary: On our second show, Steve stays home in Chicago, to talk to the man behind his favorite deep-dish pizza: Rich Labriola. His namesake restaurant is located in the heart of the tourist zone on Michigan Avenue. Labriola's use of Calabrian chiles in his sausage, mirepoix in his sauce and imported Pecorino Romano (along with the requisite Wisconsin mozzarella) offer a unique departure from most local pies. Corn flour, cornmeal and corn oil in the dough help too.
