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    Chef #683983

    Chef #683983

    Joined: Dec 11, 2007

    My Journal

    Reviewed Chicago-Style Pan Pizza with Sausage, Mushrooms, Herbs and Tomatoes

    "Not nearly enough oil and the kneading time is too long. To achieve the biscuit-like texture of authentic Chicago deep dish, you need a ratio of 3 Tablespoons oil to 1 cup flour. Mix for 1 minute, then knead for no more than 2.""

    Sep 10, 2011 on FoodNetwork.com

    Reviewed Copycat Home Run Inn Chicago Pizza

    "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."

    Sep 3, 2011 on Food.com

    Reviewed Pizzeria Uno Chicago Deep Dish Pizza

    "This recipe will not make an Uno's pizza. This is not the correct recipe for authentic Chicago deep dish pizza..."

    Dec 1, 2010 on Food.com

    Reviewed Deep Dish Pizza

    "This recipe is entirely wrong 9and been sent around the Internet for years now!)--what you will get is bread w..."

    Nov 22, 2010 on Food.com

    Reviewed Chicago Style Deep-Dish Pizza Dough

    "This is not the recipe for authentic Chicago-style deep dish pizza. There is no cornmeal in Chicago deep-dish ..."

    Nov 16, 2010 on Food.com

    Reviewed Chicago Style Pizza

    "This is not the recipe for authentic Chicago-style deep dish pizza (except for the mixing/kneading time). Authentic deep dish uses all-purpose flour, not bread flour. There is no cornmeal in the dough. There is significantly more oil in the dough (a good ratio is 1 Tablespoon oil to 1 cup flour).

    Nov 13, 2010 on Food Network

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