![]() ![]() Several weeks ago, I came across a tip that suggested using sliced rather than shredded mozzarella on a pizza. I think I still prefer "regular-style" pizzas over deep dish, but this Cast Iron Deep Dish Pizza recipe has certainly earned a spot in our regular pizza rotation! Overall, I was surprised at how easy it was to make this deep dish pizza. I just made a slightly larger batch of dough since deep-dish pizzas need extra dough to go up the sides of the pan. It’s a tough job, but someone has to do it!) The second version was the easy winner. (On a side note, my wife and I spent months perfecting the texture and taste of that dough. Don’t get me wrong, I still enjoyed my pizza, but it needed some work.įor the second version, I went back to my classic pizza dough recipe. I know a deep-dish pizza is supposed to be thick, but this was too thick. The crust on the first one was way too bready and thick. I actually made two versions of this Cast Iron Deep Dish Pizza. We don’t own a deep dish pizza pan, but I found that our 12" cast iron skillet worked like a charm! In fact, since the crust in a deep dish pizza comes up the side of the pan, the hot skillet did a great job of crisping up the sides of the pizza. Wow! This Cast Iron Deep Dish Pizza was awesome! Warning: this is a fork and knife type of pizza pie, but it’s well worth the extra effort here. I’ve ordered deep dish pizzas at restaurants, but I’ve never tried one at home. Why not try making a deep dish pizza at home? Just don’t forget to remove the seeds first!) So last week I was thinking that I wanted to try something different. (If you’ve never tried diced jalapeno on a pizza, do it. Normally we go with a classic pizza crust with pepperoni and diced jalapeno on top. A homemade pizza on Saturday night is probably our single-most guilty treat of the week… and I’d be lying if I said I didn’t look forward to that pizza all week long! It’s no secret that we love pizza around our house.
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