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How did this come out for you Bob?Nate
Looking over their shoulder? They'd better be getting up and dusting their @$$ off! You just ran em over with a vengance. NICE WORK! Where'd ya get that oil first idea?
This is an awesome DD recipe you have here...thank you Nate! The Chicago deep dish pizza I had last night was clearly the best one I have ever made. I respect and admire all the work that has developed this pie by the great veteran DD pizza makers here but this idea Pythonic has come up with really nails this type of pizza for me. Really good results folks...a must try!! I should have taken better pics...was too eager to get in to this beauty.
Steelplayer,Is this with the 4% semolina flour? Probably the best deep dish in all of Hawaii. My only suggestion is try for a thinner bottom and sides next time and u believe you may enjoy it even more. What size pizza was this?Nate
Very nice jobs, Bob and Steelmaker. The pizzas looked incredibly tasty. Hope you guys enjoyed it. --BTB
Aloha Nate, yes I used 4%. It's a nine inch. I did have some problems getting the edges thin. I did a room temp rise, maybe if I had refrigerated for a while the crust would have been easier to work with.Mahalo, Tom
Tom,Did you go as high up as your pan would allow? I guess you could always shave off a few percents off the flour total.Nate
I did go as high as the pan would allow... 1.5 inch, maybe I need a really deep dish pan?Tom
OK then, I need a new pan suggestions?
Pythonic -- looks fantastic! How do you work with the Muir Glen Plum tomatoes?
Here's what I use Steel. This company has the best selection and service.http://www.foodservicewarehouse.com/american-metalcraft/hc900915/p521045.aspx
Mahalo Bob,Only problem is they want 30 bucks shipping for one pan to Hawaii. I'll see if I can find something in Honolulu next time I go.Tom