Sometime this Sunday afternoon, a teeming culture of fungal microorganisms will begin to digest the carbohydrates in a large orb of pizza dough with your name on it. As they express carbon dioxide, it will bubble and swell, and the gluten strands within will strengthen and link together in a Bacchanalian orgy of eukaryotic fermentation. […] The post Death by Dough rises again at the next Monday Night Foodball appeared first on Chicago Reader.