Author Topic: Chicago Stuffed  (Read 5498 times)

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Offline pythonic

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  • It's Pizza Time
Re: Chicago Stuffed
« Reply #50 on: April 29, 2016, 10:43:54 AM »
Crust looks real nice, so does entire pie...

+1.  This is my go to recipe now as well.
If you can dodge a wrench you can dodge a ball.

Offline Trossite

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Re: Chicago Stuffed
« Reply #51 on: May 02, 2016, 05:00:05 PM »
If i wanted to take this formula in post #1 and modify it for another pan size what would be the rough TF # of the dough?

Offline Pauley

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Re: Chicago Stuffed
« Reply #52 on: June 12, 2016, 11:28:07 PM »
What is the brand/type of pan you are using?  I am gonna start making deep dish in our pizzeria soon. All I've used at home are CM 9" cake pans, but need something different.


 

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