Author Topic: Corn-oil & Chicago style pizza  (Read 2802 times)

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Offline Randy

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Corn-oil & Chicago style pizza
« 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


Offline DKM

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Re:Corn-oil & Chicago style pizza
« 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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Offline Randy

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Re:Corn-oil & Chicago style pizza
« Reply #2 on: January 14, 2004, 10:09:20 PM »
DKM, have you tried Mr. Reinhart's Chicago pizza recipe?

Offline DKM

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Re:Corn-oil & Chicago style pizza
« Reply #3 on: January 15, 2004, 09:10:23 AM »
I was hoping to this weekend.

Been very busy at work.

DKM
I'm on too many of these boards

hkigram

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Re:Corn-oil & Chicago style pizza
« 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.

Offline itsinthesauce

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Re:Corn-oil & Chicago style pizza
« Reply #5 on: March 28, 2004, 12:14:53 PM »
That's all I've ever used.