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Old 02-17-2007, 08:53 PM   #11
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The pan is a jumbo 16" x 2" high Deep Dish Pizza Pan. You can get one at a local Linens and Things or a Bed-Bath-Beyond. When everything cooks together at 375 degrees for about 35 to 45 mins (golden brown on top and bubbling) you get one great combination of flavors!! May cost a little more but worth making once you taste it!! I like to make my dough a day in advance and let it rise about 3 times, 1st at room temp second in frig, and 3rd as your making the toppings, this gives the crust a nice light pastry-like texture which makes the Deep dish pizza different from the rest. Also another tip thats important .Your tomatoes should be seeded and drained of most of thier liquids and put through a strainer/collander, you want them still chunky but not watery or the liquid will seep down into the crust and make it soggy.
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Old 02-17-2007, 09:03 PM   #12
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Quote:
Originally Posted by rondo35
The pan is a jumbo 16" x 2" high Deep Dish Pizza Pan. You can get one at a local Linens and Things or a Bed-Bath-Beyond. When everything cooks together at 375 degrees for about 35 to 40 mins you get one great combination of flavors!! May cost a little more but worth making once you taste it!!
Do you oil the pan? Stone or cast iron? Do you let your dough rise overnight in the fridge? Please go into detail Rondo.
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Old 02-17-2007, 10:05 PM   #13
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The pan is a metal non-stick type pan that is lightly oiled. After the first rise I put the dough in a zip lock bag sprayed with Pam cooking spray and let it rise overnight.
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Old 02-17-2007, 10:51 PM   #14
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Thanks for all the info, Rondo. I just got your PMs but it is explained in great detail here. Appreciate your help.

btw, welcome to DC!
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Old 03-04-2007, 09:01 AM   #15
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Rondo, thanks for posting. I have that pan and I'm always looking for a new recipe. Sounds good!

Nice to see you here, Jan!

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