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From: lsr@apple.UUCP (Larry Rosenstein)
Newsgroups: net.cooks
Subject: Re: Request for Chicago pan pizza
Message-ID: <5528@apple.UUCP>
Date: Wed, 24-Oct-84 16:18:25 EDT
Article-I.D.: apple.5528
Posted: Wed Oct 24 16:18:25 1984
Date-Received: Fri, 26-Oct-84 03:29:35 EDT
References: <45900001@hpbms1.UUCP>
Organization: Apple Computer, Inc.
Lines: 11

I like to make deep dish pizza also, and have had the same problem with
extra liquid.  I have always thought that it came from either: (1) the
sauce or (2) the mushrooms.

The November 1984 issue of Cuisine has an article about pizza, including a
recipe for Chicago Deep Disk Pizza.  They seem to solve the liquid problem
by adding flour to the mushrooms (after sauteeing) and to the sauce.  I
have not had a chance to try it out, since I am still working on finishing
a pizza I made a couple of weeks ago.

Larry Rosenstein