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Finally a decent deep dish pie

FidelFidel Posts: 10,168
edited November -1 in EggHead Forum
Finally, after who knows how many attempts, I got the crust I have been looking for - flaky, airy, and crisp without too much rise. In all my previous attempts the crust ended up being either doughy or bread-like. This was closer to a crunchy cracker style crust with just enough thickness and heft to stand up to all the toppings.

Rolled the dough fairly thin and put it into the 14" pan (well greased with crisco), then ran the rolling pin along the top to cut it clean. Docked it, topped with 3/4# sliced mozz (should have used more) 0.4# Boar's Head pepperoni (very good stuff) about 1/2# sweet Italian sausage, then finally a can of drained 6-in-1 tomatoes. Seasoned with celery salt, granulated garlic, oregano, basil, and some crushed red, then a good heavy grating of locatelli pecorino romano for good measure.

Baked at 450° for the first twenty minutes then shut the vents and lit it cruise another 8-10 minutes until the crust looked right.

This was a home run.

DeepDish1.jpg


DeepDishSliced.jpg


DeepDishPlated.jpg


DeepDishCrust.jpg


I'm stuffed now.....only two slices and I can't eat another bite.
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