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Deep dish pizza ?
dougcrann
Posts: 1,129
Any truth to the darker pan producing "better"pizzas?
How does one know when a deep dish pizza is done?
How does one know when a deep dish pizza is done?
Comments
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I use a cast iron pan. When I can slide a metal spatula in under the pizza and lift it out I know it's done. The crust will be a golden brown. About 35 minutes at 425.
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Didn't we cover this black pan thing?
Dark pans for roasting veg, pizza...lighter pans for cookies, cakes.
Trial and error is best. At lower bake temps, and toppings under the marinara, you have to rely on your dough underneath. Guess you could use a fish spatula to peak if necessary.
Pizza casserole dough is quick and easy. Stop the overthinking, whip up a batch, and get after it..adjust as needed.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
@Focker...apologies for asking something that may have been recently discussed. I rarely visit this forum anymore. When I do I don't spend much time scrolling....our Internet speed is pathetic, download speeds in the .1-.15mbps area. Threads with pictures...can't get thru the first picture without freezing.
Hardly call asking a question or two overthinking. With out ISP in the process of updating the network to fiber optics it is far easier for me to ask questions than search for what I am looking for.
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