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Deep dish?

CANMAN1976CANMAN1976 Posts: 1,561
edited October 2013 in EggHead Forum
so I did my first deep dish tonight and it was very good the only problem was the dough was dry and hard on the bottom.Cooked for 35 min at 425 deg .

any suggestions for a softer dough that has some flex to it?

Hows ya gettin' on, me ol ****

Kippens.Newfoundland and Labrador. (Canada).
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image.jpg 1.9M
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