Author Topic: My Experiments  (Read 5236 times)

0 Members and 1 Guest are viewing this topic.

Offline Randy

  • Supporting Member
  • *
  • Posts: 2020
  • Age: 68
  • Pizza, a great Lycopene source
Re: My Experiments
« Reply #20 on: June 19, 2005, 09:14:39 AM »
Now I am confused.
Also keep in mind that while the Chicago style pizza is baked in a pan, it doesn't have the thick crust that many other pan style pizzas have. The crust is actually fairly thin for a pan style pizza, but that is what makes it such a great pizza.
Tom Lehmann/The Dough Doctor

Offline DKM

  • Lifetime Member
  • *
  • Posts: 1684
  • Age: 46
  • Location: Texas
  • Chicago - Now that's Pizza!
    • The
Re: My Experiments
« Reply #21 on: June 19, 2005, 09:44:17 AM »
If you read it carefully, it is actually true.  Most Chicago style deep dish pizza's are not thick in the way you would think of a Pizza Hut "Pan" Pizza or Sicilian style.  That's not to say that they are not thicker than a NY or various "thin" crust pizza.

I'm on too many of these boards

Offline buzz

  • Registered User
  • Posts: 559
Re: My Experiments
« Reply #22 on: June 19, 2005, 10:13:07 AM »
The dough should be fairly thin in the pan--whether you press it in by hand or sheet it, it's not a "doughy" crust--otherwise it gets too "bready".