« previous next »
Pages: [1]   Go Down

Author Topic: Deep Dish Cracker  (Read 1492 times)

0 Members and 1 Guest are viewing this topic.

Offline Smith1026

  • Registered User
  • Posts: 28
Deep Dish Cracker
« on: January 14, 2011, 10:43:18 PM »
Already posted this on the Monthly Challenge thread, but I am kinda proud of the results so I figured WTH...

Decided I wanted to do a deep dish cracker crust, so here we go. Used what I think is a regular cracker crust formulation. Rolled it out and formed it into a Crisco greased deep dish pan. The Crisco was more for glue on the sides of the pan than anything else. The toppings (fillings?) were prefried on the cook top. The pizza was to be half all meat (for the kids) and half supreme (sadly no mushrooms as the wife is not a fan). Dough scraps from the overhang were saved. The crust was baked at 475 until it began to brown. The crust was pulled from the oven and a layer of mozerella slices was applied. The two topping mixtures were spread into the crust. Sauce was spooned on. A layer of shredded Italian cheese was sprinkled on. Back in to the oven to heat  it all up. Went to broil on the oven to get a brown on the cheese on top.

The crust scraps were later brushed with butter, sprinkled with raw sugar and cinnamon and shoved into the oven. Daughter loved it (anything with sugar and cinnamon), rest of family was at least complimentary.   

F 100%
W 36%
ADY 1%
Salt 1%
Oil 2%
Sugar 1%
Logged

Offline Steve

  • Steve Zinski
  • Administrator
  • *
  • Posts: 1658
  • Age: 50
  • Location: Richmond, VA
    • pizzamaking.com
Re: Deep Dish Cracker
« Reply #1 on: January 24, 2011, 09:34:34 PM »
Nice! Who would have thought "deep dish cracker" :chef:
Logged
Pizzamaking.com is a member-supported public resource. Please help by becoming a Supporting Member today.

Offline Tscarborough

  • Supporting Member
  • *
  • Posts: 2544
  • Location: Austin, TX
    • Pizza Anarchy
Re: Deep Dish Cracker
« Reply #2 on: January 24, 2011, 10:13:18 PM »
The only deep dish I have made to date was similar.  Although not cracker, per se, it was a very thin, very crispy crust and I count it among my best tasting pies.
Logged

Offline Smith1026

  • Registered User
  • Posts: 28
Re: Deep Dish Cracker
« Reply #3 on: January 25, 2011, 02:16:51 PM »
Yeah, some may scratch their head at this, but I just wanted to be able to pile on the toppings and have it all get cooked through.
Logged

Offline android

  • Registered User
  • Posts: 48
  • Age: 34
  • Location: ames, iowa
Re: Deep Dish Cracker
« Reply #4 on: January 29, 2011, 04:30:09 PM »
nicely done, that pizza looks tasty!
Logged

Offline BTB

  • Registered User
  • Posts: 951
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Deep Dish Cracker
« Reply #5 on: January 30, 2011, 08:26:51 AM »
Quote from: Smith1026 on January 25, 2011, 02:16:51 PM
Yeah, some may scratch their head at this, but I just wanted to be able to pile on the toppings and have it all get cooked through.
I, too, scratched my head at first, but upon studying it and looking some more at the pics, it looks very nice.  Kind of unique for a cracker crust to have slices of cheese under the sauce and toppings and then some more shredded cheese on top.  Great job.  Looks tasty.  So good that I'm tempted to try something like this some time soon.

                                                                                     --BTB      :D
Logged

Offline JConk007

  • Supporting Member
  • *
  • Posts: 3219
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Deep Dish Cracker
« Reply #6 on: January 30, 2011, 08:30:58 AM »
LOVE it! I like the deep dish Ma Ma likes the Cracker so.... here we go
Thanks !
john
Logged
I Love to Flirt with Fire! www.flirtingwithfirepizza.com
Pages: [1]   Go Up
« previous next »