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Author Topic: Cornmeal crust advice needed  (Read 3903 times)

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Offline zalicious

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Cornmeal crust advice needed
« on: April 09, 2008, 07:29:12 PM »
Years ago I used to buy a frozen Taco Pizza. The crust had a nice cornmeal crunchiness to it. I was thinking about using DKM's Chicago Deep Dish as a starting point, but cutting down the oil. Any other advice? 
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