kathy@hpbms1.UUCP (kathy) (09/26/84)
Dear Deep Dish Pizza Lovers, Having moved thousands of miles from Chicago, we are now searching for deep dish pizza recipes and tips. Have pan, will cook. We have experimented a couple times with making a deep dish pizza, but always seem to end up with too much liquid in the pan after baking. Anybody know why? Also, flour in Germany is slightly different than flour in the States--do we need to use less liquid? How much less? Or do we need more flour? How much more? HELP!!!!!!! In mouth-watering anticipation of some tips...... hpbbn!hpbms1!kathy
seifert@ihuxl.UUCP (D.A. Seifert) (10/10/84)
Kathy,
can't send mail to you. Can you send me a better path?
--
_____ "Money. It's a gas. Just keep your hands
/_____\ off of *my* stack!" - Pink Floyd
/_______\
|___| Snoopy
____|___|_____ ihnp4!ihuxl!seifertlsr@apple.UUCP (Larry Rosenstein) (10/24/84)
I like to make deep dish pizza also, and have had the same problem with extra liquid. I have always thought that it came from either: (1) the sauce or (2) the mushrooms. The November 1984 issue of Cuisine has an article about pizza, including a recipe for Chicago Deep Disk Pizza. They seem to solve the liquid problem by adding flour to the mushrooms (after sauteeing) and to the sauce. I have not had a chance to try it out, since I am still working on finishing a pizza I made a couple of weeks ago. Larry Rosenstein