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IndyRob

IndyRob

For me, it depends on the style.  Hand stretching for sure for most styles.  But what I call midwestern style is happy with a rolled, very uniform dough that is square cut.

 

[ETA] Chicago deep dish style dough is not really rolled or stretched, but rather, sort of mushed around the pan.

 

[Back again] Cracker style crust is also another good rolled style.

IndyRob

IndyRob

For me, it depends on the style.  Hand stretching for sure for most styles.  But what I call midwestern style is happy with a rolled, very uniform dough that is square cut.

 

[ETA] Chicago deep dish style dough is not really rolled or stretched, but rather, sort of mushed around the pan.

IndyRob

IndyRob

For me, it depends on the style.  Hand stretching for sure for most styles.  But what I call midwestern style is happy with a rolled, very uniform dough that is square cut.

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