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    Chef #683983

    Member since Dec 2007

    Chef #683983

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    7 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Lou Malnati's Chicago Stylepizza Crust - Dough

    Handle
    Thursday, Dec 26, 2013 on Food.com
     |  3 Reviews  |  By Kasha
    LinMarie says:

    "The recipe is not correct. Use AP flour only; there is--and never has been--cornmeal in Chicago deep dish pizza. Butter isn't used except to 9sometimes) grease pans--the buttery taste comes from corn oil. More oil is needed (2.5-3 Tablespoons per cup of flour). Proof the yeast first, then mix for 1 minute and knead for 2. You don't need ..."

    Reviewed Copycat Home Run Inn Chicago Pizza

    Handle
    Saturday, Sep 3, 2011 on Food.com
     |  (2 people found this helpful) |  6 Reviews  |  By MissMcMom
    LinMarie says:

    "Home Run Inn uses a combination of mozzarella and provolone (70%/30% seems about right0. The "buttery" taste is from the corn oil--there is no butter in the crust."

    Reviewed Pizzeria Uno Chicago Deep Dish Pizza

    Handle
    Saturday, Nov 27, 2010 on Food.com
     |  (3 people found this helpful) |  15 Reviews  |  By grberk
    LinMarie says:

    "This recipe will not make an Uno's pizza. This is not the correct recipe for authentic Chicago deep dish pizza. Chicago deep dish depends on two factors: lots of oil (3 Tablespoons:1 cup all-purpose flour) and a very short knead (mix 1 minute, knead 2 minutes). Then a long rise (4-6 hours at rom temperature).

    There is no cornmeal in Chica..."

    Reviewed Deep Dish Pizza

    Handle
    Sunday, Nov 21, 2010 on Food.com
     |  8 Reviews  |  By CindiJ
    LinMarie says:

    "This recipe is entirely wrong 9and been sent around the Internet for years now!)--what you will get is bread with tomato sauce and cheese. First of all, there never has been cornmeal is Chicago deep-dish pizza. Authentic Chicago deep-dish pizza dough depends on two things: lots of oil (3 tablespoons per 1 cup flour) and a short kneading time ( 1 m..."

    Reviewed Chicago Style Deep-Dish Pizza Dough

    Handle
    Saturday, Nov 13, 2010 on Food.com
     |  (7 people found this helpful) |  19 Reviews  |  By lucid501
    LinMarie says:

    "This is not the recipe for authentic Chicago-style deep dish pizza. There is no cornmeal in Chicago deep-dish dough and never was. There's a bit more more oil in the dough (a good ratio is 1 Tablespoon oil to one cup flour). Your kneading time is way too long. To achieve the biscuit-like crust of authentic Chicago deep dish you need to mix for one..."

    Reviewed Chicago Style Deep Dish Pizza

    Handle
    Tuesday, Dec 11, 2007 on Food.com
     |  (1 person found this helpful) |  1 Reviews  |  By abbydabby
    LinMarie says:

    "There is not, and never has been, any cornmeal in authentic Chicago deep dish pizza dough 9the golden color comes from food coloring).You're a little short on the oil (it should be around 1 cup for this much flour), but you can get away with it.If you mix and knead this dough for the length of time described, you will wind up with bread, n..."

    Reviewed Pizzeria Uno Pizza Crust (For Bread Machine)

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    Tuesday, Dec 11, 2007 on Food.com
     |  5 Reviews  |  By Baker baker Jess
    LinMarie says:

    "This recipe will not make an authentic Chicago deep dish pizza (Uno's or anyone else's), but will be basically bread with tomato sauce and cheese.You need to double the amount of oil (Uno's uses soybean oil, but canola is best), and for the bread machine, let the ingredients mix on the mix cycle for 1 minute, then remove the pan. Let the machi..."

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