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Path: utzoo!linus!decvax!ittvax!dcdwest!sdcsvax!sdcrdcf!hplabs!hp-pcd!hpbms1!kathy
From: kathy@hpbms1.UUCP (kathy)
Newsgroups: net.cooks
Subject: Request for Chicago pan pizza
Message-ID: <45900001@hpbms1.UUCP>
Date: Wed, 26-Sep-84 16:56:00 EDT
Article-I.D.: hpbms1.45900001
Posted: Wed Sep 26 16:56:00 1984
Date-Received: Thu, 4-Oct-84 08:16:35 EDT
Lines: 15
Nf-ID: #N:hpbms1:45900001:000:562
Nf-From: hpbms1!kathy    Sep 26 12:56:00 1984

Dear Deep Dish Pizza Lovers,

Having moved thousands of miles from Chicago, we are now searching for deep
dish pizza recipes and tips.  Have pan, will cook.  We have experimented a
couple times with making a deep dish pizza, but always seem to end up with
too much liquid in the pan after baking.  Anybody know why?

Also, flour in Germany is slightly different than flour in the States--do
we need to use less liquid?  How much less? Or do we need more flour?  How
much more?  HELP!!!!!!!

In mouth-watering anticipation of some tips......


hpbbn!hpbms1!kathy