Timeline for How do I ensure my deep dish crust gets cooked
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
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| Oct 2, 2016 at 2:52 | comment | added | user50965 | Giordanos does not laminate the dough with layers of butter. They sheet it. I have been living in and eating pizza in Chicago for 53 years and I make my own fair share of it at home as well. Americas test kitchen recipe is ok. But not a correct Chicago style dough. | |
| Oct 26, 2014 at 10:10 | comment | added | Jolenealaska♦ | Giordano's, one of the grandaddies of them all, laminates their dough. I'm pretty sure they qualify as a pizzeria. | |
| Oct 26, 2014 at 9:26 | comment | added | Jolenealaska♦ | I am generally suspect of statements so sweeping -"There has never been" and "pizzerias don't". When such statements include lines like "Cook's Illustrated is entirely wrong", I really want to see some backing up of the statement. I'm not seeing that here. -1 | |
| Oct 25, 2014 at 14:16 | review | Late answers | |||
| Oct 25, 2014 at 17:36 | |||||
| Oct 25, 2014 at 14:06 | review | First posts | |||
| Oct 29, 2014 at 7:06 | |||||
| Oct 25, 2014 at 13:56 | history | answered | anonymous | CC BY-SA 3.0 |