Author Topic: Deep Dish Pans  (Read 2655 times)

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Deep Dish Pans
« on: July 28, 2004, 07:46:43 PM »
Tonight, I made a Chicago style deep dish pizza.  I followed the recipe with the crisco and it came out very good.  I made it in one of those stoneware deep dish pans like the material you can bake a pizza on.  Have any of you out there used these?  I liked the results on the bottom of the crust but it seemed the edges came out a little over done.  Any suggestions.  Also a comment on the sauce.  I wanted to have a  sauce like Lou Malnattis and I used the 6-1 tomatoes but to me it tasted too strong of tomatoes.  I think Lou's is more like the whole tomatoes  crushed.  Does anyone have a sauce recipe more like the  Lou Malnatti's sauce?  I would be indebted.