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Author Topic: Generic Chicago Thin Crust  (Read 13912 times)
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BTB
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« Reply #100 on: February 24, 2010, 08:00:38 AM »
Mr.Mojo, from over a year ago see http://www.pizzamaking.com/forum/index.php/topic,6066.msg66200.html#msg66200
« Last Edit: February 24, 2010, 10:55:39 AM by BTB » Logged
mrmojo1
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« Reply #101 on: February 24, 2010, 03:17:39 PM »
thanks BTB!   Just got cable.......im way behind!!!!  Im still a bit in the dark on what milk does for the dough??
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Pete-zza
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« Reply #102 on: February 24, 2010, 04:09:52 PM »
Quote from: mrmojo1 on February 24, 2010, 03:17:39 PM
Im still a bit in the dark on what milk does for the dough??

mrmojo1,

You might check out the PMQ Think Tank thread at http://www.pmq.com/tt/viewtopic.php?p=2027#2027. See, also, Replies 15-17 starting at http://www.pizzamaking.com/forum/index.php/topic,8272.msg71480.html#msg71480, and also the thread at http://www.pizzamaking.com/forum/index.php/topic,8791.msg76197.html#msg76197.

Peter
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mrmojo1
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« Reply #103 on: February 24, 2010, 04:28:41 PM »
thanks a ton Peter!!!!
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