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Unread 03-22-2013, 07:57 PM   #13
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Originally Posted by bigabyte View Post
Hey Bucc's, would you do the buckwheat in the crust again? Just curious.

Does this place have a Chicago style Deep Dish Pizza tutorial? Seems like it could use one.
I would, but under special circumstances and in less proportion , Chris.
Used 150g's in a 500 mix, that needs to be reduced and next time I'll use 80 g's.
I want to incorporate it so the experimentation continues.
My thoughts were, this would be good with sweet BBQ sauces with lots of meats as toppings because of the spongy absorbent qualities but yet to try it.

YES! A chicago tute would be bloody fantastic!!!
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