I’ve been puzzling about how Gino’s East pizza crust is part raised dough and part cornbread-meets-a-biscuit. This one turned out pretty close – I think the big difference between mine and theirs is the cast iron, well-seasoned deep dish pan. For the Crust: 4 cups all purpose flour 1 cup Masa Harina – fine corn … Continue reading Deep Dish Pizza Crust
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