Author Topic: Deep Dish Crust question  (Read 4559 times)

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Offline DKM

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Re: Deep Dish Crust question
« Reply #20 on: July 07, 2006, 12:29:36 PM »
I never oil the sides.  I put enough oil in the bottom of the pan then put the dough ball in the middle and pat it out.  When I pull up the sides there is a little oil from the bottom of the pan and the pan is well seasoned enough for it not to stick.

The only times I have problems with the dough shrinking is when it is not relaxed enough.

DKM
I'm on too many of these boards


Offline djryan1194

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Re: Deep Dish Crust question
« Reply #21 on: July 08, 2006, 06:30:14 AM »
More great suggestions.  I'll give this all a try too.  Thanks!

Offline buzz

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Re: Deep Dish Crust question
« Reply #22 on: July 08, 2006, 10:06:02 AM »
DJRyan--


If your dough is too soggy, then cut back on the liquid. If your crust is too bready, reduce the kneading time (biscuit-like deep dish crusts should be kneaded for 2-2.5 minutes). if your dough doesn't stick to the sides of the pan, then increase the oil content (3 tablesppons oil/1 cup flour).

Offline DKM

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Re: Deep Dish Crust question
« Reply #23 on: July 08, 2006, 10:13:00 PM »
Also try a single change at a time.  That way you know want the effect is of that single change.

DKM
I'm on too many of these boards


 

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