George's Deep Dish

I love the flavor and texture of his crust, and I like that there’s a hint of a sourdough tang. George Bumbaris, a Greek boy from Chicago, bases his dough on a Greek pastry and uses an all-natural starter, which you rarely see in a deep dish pie. I love the flavor and texture of his crust, and I like that there’s a hint of a sourdough tang. He has the right ratio of bottom crust to cheese, and understands balance. You don’t need a knife and fork, you can pick it up and eat it. It’s almost like having a thick Sicilian slice. Photos by Azuree Wiitala.