| http://www.w3.org/ns/prov#value | - If the numbers look a little off, this is probably why.I think Loo (or someone?) mentioned that 25% was probably the highest oil amount he would seen in a deep dish recipe.From my own experiences, here is a few things that might help with pulling up the outer edge:here is the method (as Lou Malnati's does it) in video form: to supplement my diagrams: http://www.realdeepdish.com/pressing-out-deep-dish-do
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