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sorry the pics are rotated. I need to figure that out. thanks!
Thanks Mo. I use the Lou's on the "emergency" page and just double the yeast and salt(I use it within a couple hrs.). This sauce was puree made from Contadina paste, water, salt, pepper, dried oregano...the usual. Glad to hear you've been making these too lately...would like to see your latest an greatest.
Please steer me in the direction of this recipe. It looks really good! Thanks!
Here's some pics from last night's thin crust test. Below is a preview link to the recipe I'm going to be posting soon on RealDeepDish.com:http://www.RealDeepDish.com/RDD-ChicagoThinCrust-2014.pdfI learned that if you use Lactose-Free Milk, then you should leave out the extra sugar in the dough recipe because the lactase in the LF milk has made those milk sugars available to the yeast.
Looks a lot like V&N's. Except yours is much less sloppily made and doesn't come with giant spots of carbonized cheese stuck to the bottom. Will have to try your sausage recipe, too.