Is Ceresota flour really "the" flour to use to create Chicago-style pizza? Or is there another option that will still offer the same quality of a Chicago style pizza crust?
I'm having a very difficult time in finding this type of flour in the Denver area and the fear of buying quality flour on ebay/walmart/amazon from unknown sources is not worth the risk - especially with all the counterfeit products sold on marketplaces such as those.
I'd like to create both cracker thin crust as well as deep dish (Chicago style). Any tips would be amazing! :)