On Sep 9, 8:52 am, Doug Freyburger  wrote:   
   > David Williams wrote:   
   >   
   > > Properly made Chicago deep-dish is NOT "doughy" or "chewy."   
   > > It is thick, dimensionally speaking, but not in its consistency.   
   > > Properly made, the dough's texture should be more airy, about halfway   
   > > between cake and focaccia?   
   >   
   > Just a little bit heavier in texture than brioche.  Chicago deep dish   
   > crust is about as light as you can get with a dough that has a   
   > significant fraction of corn flour in it.  It's quite a recipe.   
   >   
   sigh. it's conversations like this that remind me just how far from   
   home i've strayed.   
   thank goodness lou malnatti's delivers.  i can get a stuffed spinach   
   overnighted and the   
   dry ice is always a hit with the kiddos.   
   g   
   --- SBBSecho 2.12-Win32   
    * Origin: Time Warp of the Future BBS - Home of League 10 (1:14/400)