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Guest
I am attempting to produce a chicago style deep dish crust. Two question how much is to much olive oil we are experimenting with 8-12% oil content. At 12% all the oil isn’t being absorbed and just floats on the top, but, it does produce a very rich pastry type crust.
Second question. How under mixed should the dough be.
Thank you.
jim noel
Second question. How under mixed should the dough be.
Thank you.
jim noel