Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: notesfiles 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