Emmett’s “Magnum P-Eye” Deep Dish
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What is Barley Wine?
There are so many styles of wine in the world that it’s way too hard to keep…
There are so many styles of wine in the world that it’s way too hard to keep…
Nope–this really misses the mark completely (what it will make is bread with cheese and tomatoes on it). The biscuit-like texture of Chicago deep dish depends on two factors: lots of oil and a very short knead. The correct ratio is 3 Tablespoons (not teaspoons) oil (usually corn oil) to 1 cup AP flour. Mix for 1 minute; knead for no more than 2. use a premium brand of crushed or ground tomatoes (like 6-in-1, for example) and make part of the mozzarella whole milk. never cook the sauce; no need for butter in the crust; never, ever use cornmeal.