I believe that would be Norma, mykall.
Your pie looks good...but remember, that area where the bottom of the pan meets it's side is notorious for giving a bread blob...pinch it in there as tight as ya can.
Which dough recipe are you using?
Keep at it...you're doing good/ Have you tried drained whole tomatoes yet?
Bob, thanks and that dense corner is where my desired higher sides should have come from. I didn't have any semolina so I had to use a recipe that didn't call for any.
The one I found at realdeepdish.com was a downloadable Adobe file which is handy for reference because I revisited the site and can't find it again. It produced what
I think is a very good DD crust and w/o semolina or cornmeal. Where do you find semolina anyway? No luck today at 3 stores.
I'm still in tomato experimentation mode and am open to any brand suggestions. The Classico crushed I used for this pie are identical to 6 in 1 and at $1.77/28oz can are
a steal. I've only seen these at Walmart.