On Mon, 23 Feb 2004 02:46:46 -0500, Bob (this one) wrote:

> The bottom of the dough is essentially fried. That's why it's crisp.
> No cornmeal in there at all. It's the oil that does it.

Don't let anyone ever say you don't learn things on USENET. Wow. It makes
me want to try doing this to a crust sometime to see what happens.

> Pastorio

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown