Made deep-dish pizza with one hand while carrying a six-month old with the other. Oh yeah.
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Btw, you know how deep-dish dough contains a lot of oil? (not butter, that's a myth.) Tonight, I subbed in lard, with glorious results.
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Capo's, my favorite Chicago-style restaurant in SF, serves no vegetarian deep dish pizzas for this reason. <3 <3
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I JUST got a Kitchenaid stand mixer, so if you have any other ideas to throw my way, do so.
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I wish you luck. I blew through 2 kitchenaid "professional" mixers before stepping up. But I also make hundreds of pizzas a summer.
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