Our local fire dept. will be making homeade pizza soon. In northeastern PA, most consumers eat "square pizza" or "sicilian pizza" or "fried pizza". All are the same type of pizza. The pizza dough is placed into a pan with oil at the bottom. The problem is when the dough hits the oil it shrinks. I heard of Lori Brody's Dough Relaxer but that would not be economical. Is there an additive we could add to the dough or a reccomended commercial product available. Your input would be much helpful. Thank You

By Panini (Panini) on Sunday, December 26, 1999 - 08:12 pm: Edit

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