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Author Topic: Corn-oil & Chicago style pizza  (Read 1487 times)
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Randy
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Pizza, a great Lycopene source
« on: January 14, 2004, 01:53:37 PM »
I noticed that in the American Pie pizza book he uses corn oil in his Chicago pizza recipe.
Anybody try corn oil?

Randy
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DKM
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Chicago - Now that's Pizza!


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« Reply #1 on: January 14, 2004, 04:41:44 PM »
Not yet.  I use it in a lot of recipes.  Its one of my favorites, but I use it mainly in my mexican cooking.

DKM
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Randy
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Pizza, a great Lycopene source
« Reply #2 on: January 14, 2004, 10:09:20 PM »
DKM, have you tried Mr. Reinhart's Chicago pizza recipe?
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DKM
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« Reply #3 on: January 15, 2004, 09:10:23 AM »
I was hoping to this weekend.

Been very busy at work.

DKM
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hkigram
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« Reply #4 on: March 28, 2004, 11:36:06 AM »
Yes. In my opinion, corn oil is critical for flavor for deep dish crust, even more so than olive oil which is more expensive. Lou Malnati's, for example, uses corn oil. One can always achieve olive oil taste by brushing the bone or cooked edge with olive oil.
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itsinthesauce
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« Reply #5 on: March 28, 2004, 12:14:53 PM »
That's all I've ever used.
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