Last August was my first time in Chicago, and my wife and I ate at Giordano's for the first time. After that experience it took us all but two days to find this site!
Thanks to Buzz, DKM, and all the others here I was able to reproduce the crust texture and taste. Everything seems right except the COLOR
. Giordano's had a light brown / dark crust, whereas the KA-AP homemade version has a lighter bready color. I even remember Uno's having a darker color.
I've tried both Buzz's and DKM's.. same color.
Then I tried a mixture of whole wheat flour. Color came out nice but the crust really tasted bad.
I've tried 400^F, 450, and even 500.. tried the top rack, bottom rack.. no difference.
How do they get such a dark color? Artificial coloring? Flour? Temperature?