Author Topic: Deep Dish in a springform pan  (Read 1455 times)

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Offline Mad_Ernie

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Deep Dish in a springform pan
« on: March 13, 2010, 04:09:53 PM »
Something I tried several weeks ago.  The springform pan worked well for me, but I noticed the texture of the crust was a little less crunchy and little more cake-like.  This one was spinach and mushroom using a deep-dish dough recipe that was basically the same as BTB's (20% semolina) with no Cream of Tarter and Canola oil substituted for Corn or Vegetable oil.
Let them eat pizza.

Offline Randy

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Re: Deep Dish in a springform pan
« Reply #1 on: March 13, 2010, 10:50:34 PM »
I've not noted a difference when using the spring-form pan but your pictures show a different crumb for sure.