By Susan Langenhennig, The Times-Picayune Over the past five years or so, New Orleans has seen an explosion in the number of restaurants preparing artisan pizzas in wood-burning ovens.Michael Cegielski, a Chicago native who’s been living in the New Orleans area for a dozen years, grew up eating something a little heftier. The pies of his childhood were  monsters: deep-dish, yellow cornmeal pizzas loaded with slabs of sausage and sheets of cheese that cover the surface like a blanket.Cegielski began making his version of Chicago’s take on the venerable dough-sauce-cheese-topping combination a few years ago. He started in his house, whipping up pizzas for friends and clients of his advertising agency. Like so often happens, the recipients started singing the “you should sell these” refrain.Chicago Mike’s Deep Dish Pizza debuted last year at the Mandeville farmers market. Cegielski’s booth offered fully baked and hot pizzas, sold by the slice or the pie. The response immediately prompted him to consider looking for a bigger venue.Now Cegielski is selling his pies at Buffa’s Bar and Restaurant, the popular Esplanade Avenue hangout on the fringe of the French Quarter.On Monday nights, from July 9 through July 30, Chicago Mike’s pizza will be the special at the bar. He’s not exactly doing a pop-up; he brings in his pies pre-cookedvia Chicago Mike’s Deep Dish pizza comes to Buffa’s |]]