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Author Topic: Papa Del's Pizza Recipe  (Read 2493 times)
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pizzapro
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« on: March 09, 2003, 07:51:51 AM »
Growing up a Chicago native, The Papa Del's pizza recipe looks incredible.  I like the fact of omiiting the cornmeal, but was interested in finding anyone who has actually tried this recipe.  The picture looks larger than a 10" pan and also was curious what type of flour should be used.  The tomato sauce recipe is also not chunky as would be a tradiltional deep dish pie.  Also, any suggestions on the best deep dish pan available?  Would love to share results and ideas with others.  Thanks for any input!!
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 » Logged
buzz
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Posts: 503
« Reply #1 on: April 02, 2003, 08:42:27 AM »
Chicago Metallic makes a good pan--go to a chain store like Bed, Bath and Beyond, or tey The Baker's Catalogue.
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 » Logged
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