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I always use my CI for making pizza. It's so fast and easy. Love the deep dish pizza from the CI.
They both look so yummy. Thanks for the pictures!!!
I've always used my own crust and flatten it out, put it in the CI pan with olive oil, brown one side, flip it over, put the toppings on which used to be the bottom and then while the other side browns, throw it under the broiler and all the toppings get cooked. YUM! You can make it thin or thick, either way it's really good and crispy. Fast too! I've never had a problem with the dough sticking.
Between the talk about fried pizza crust and apple upside down cake I’m about to need some fry bread topped with apples sautéed in butter and brown sugar. Hold the honey.
Hilditch
Between the talk about fried pizza crust and apple upside down cake I’m about to need some fry bread topped with apples sautéed in butter and brown sugar. Hold the honey.
Hilditch
EC, a suggestion here--try "Rapid Rise" or some other quick rise yeast. It shortens the time to make crust dough. Your pizza is lovely though--you and Hilditch help keep me creative in the kitchen! And of course, HUNGRY!!
I make a big batch of Pizza Dough and cut it in the size of what I think will work and freeze them separately. Pizza Dough is always better used the next day when you make it from scratch. Always. It gets the gluten going more so and in turn, it stretches better.
I make a big batch of Pizza Dough and cut it in the size of what I think will work and freeze them separately. Pizza Dough is always better used the next day when you make it from scratch. Always. It gets the gluten going more so and in turn, it stretches better.