Author Topic: America's test kitchen deep dish  (Read 1042 times)

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Offline lmj007

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America's test kitchen deep dish
« on: April 14, 2013, 05:14:58 PM »
All,

Just wanted to share this deep dish style made using a recipe from America's test kitchen. It was very good and the recipe was easy and dough was easy to work with.


Offline dmcavanagh

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Re: America's test kitchen deep dish
« Reply #1 on: April 14, 2013, 05:52:49 PM »
Is it the recipe with the potato in it?

Offline pythonic

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Re: America's test kitchen deep dish
« Reply #2 on: April 14, 2013, 10:08:49 PM »
I think it's the one where they use pasty dough instead to create layers?
If you can dodge a wrench you can dodge a ball.

Offline BTB

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Re: America's test kitchen deep dish
« Reply #3 on: April 15, 2013, 08:11:06 AM »
We dealt with ATK's and Cook's Illustrated deep dish pizza formulations before and many, including myself, have found them wanting.  Here were my earlier thoughts and comments about the ATK's recipe at
http://www.pizzamaking.com/forum/index.php/topic,9767.msg163204.html#msg163204 .  --BTB

Offline lmj007

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Re: America's test kitchen deep dish
« Reply #4 on: April 15, 2013, 07:16:20 PM »
There was no potato in the formulation. There was however butter (both melted & softened).
Pizza came out good, crust was flakey but a little soggy when left in the pan. Would prefer a bit more crunch.
Thanks for posting the previous link.

Offline pythonic

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  • Pizza......its what's for dinner!
Re: America's test kitchen deep dish
« Reply #5 on: April 22, 2013, 03:49:45 PM »
Check out the Malnati thread stickied at the top.
If you can dodge a wrench you can dodge a ball.


 

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