Deep Dish Pizza (Version 4)
(olives, onion, garlic, soy sausage, tomato sauce, Monterey Jack soy cheese)
Version 4 of the deep-dish pizza, and the best one yet -- as I mentioned before, the added dimpling of the dough had the desired effect of keeping the middle from puffing up too much (425F for 10 minutes). We did a little earlier this time (closer to two minutes), but keep an eye on the dough and try to catch it before it puffs up in the center...
The overall pizza had a good balance of crust vs. filling, and the crust held up over the 10-15 minutes that the extra pieces sat out... I think we're done testing now. ;)
(previous attempts 1 | 2 | 3)
Saturday, December 02, 2006