21. "RE: GG Book 2 Act II: La Grande Rencontre"
In response to message #12
>>Not only for deep dish, I usually do a regular "stretched dough"-type >>crust. I haven't tried it with anything that might be marketed as >>"thin 'n crispy", as that's not really my thing. > >I had meant the stretched dough kind so no worries there. Thanks for >the advice and tolerance for the off topic digression.
--G. or, in this context, Pizza à la Mode Diable Écarlate -><- Benjamin D. Hutchins, Co-Founder, Editor-in-Chief, & Forum Mod Eyrie Productions, Unlimited http://www.eyrie-productions.com/ zgryphon at that email service Google has Ceterum censeo Carthaginem esse delendam.