Mexican Desserts a Deep Dish of Salsa Under a Pound of Beef With Cheese Topped.
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07/11/2012
I made two of these pizzas. On the start one, I used the full amount of dough in my large bandage fe skillet. On the 2d pizza, I used nigh 2/3 of the dough. I found that both pizzas had also much dough for our tastes. I will go far once again, simply brand two pizzas with one recipe of the dough, and I believe that we will All the same have deep dish pizzas. The gustation is good; I love the texture that the bandage iron brings to the chaff. Adept recipe...you just accept to love a tremendous amount of chaff/dough in order for this recipe to be exactly for yous! Ours turned out way thicker than the picture shown. I will try to upload the pic of our first pizza. Thx for the recipe!
01/25/2013
I take a "Pizza Maker", which is basically a deep dish pizza pan with a heating element. You put everything together in it and shut the lid and it bakes the pizza. I accept been looking for a dough recipe that made the right amount, since most make besides much. This was it. It came out astonishing. I took it from the pizza maker and stuck it under the broiler for a few mins to brown the cheese and it was perfect. Thanks!
01/05/2013
Keen recipe, pizza crust was chewy, only not tough. I added more than cheese. Instead of canned or jarred pizza sauce, I used "Delicious Pizza Sauce Recipe" from allrecipes.
03/26/2014
I've tried this recipe twice, the first time I used all the dough simply it seemed like far also much, second time I used about one/two and that was in a massive xv" cast iron skillet. I besides added cheese inside the chaff with some garlic butter also. Amazing! 1/2 the dough works neat and can make two pizzas.
11/02/2014
Using a cast fe skillet is a great idea. Since this makes a lot of dough I made two pizzas; one in a 12 inch skillet and some other in a ten inch skillet. I also subbed i cup of whole wheat flour for one cup of A/P flour because we like a whole wheat blazon of crust. One pizza was a meat lovers pizza with Italian sausage, ham and pepperoni and the other was a supreme type pizza with meats,green pepper, red onion and mushrooms. I also like actress cheese and then I doubled that. Cooked both at 430 degrees for 25 minutes and they were washed. Brushed both crusts with the butter and garlic powder mixture. Excellent!!! Volition make this over again and once more.
02/08/2015
Measuring from the top, I used a x" pan. It was a perfect "Deep dish" pizza, chock full of toppings. I would not want whatever less dough at all or it would not be a deep dish pizza. Thanks for sharing your recipe, Sara * I added my photo, it is up peak in the description now.
11/18/2014
Be aware: This recipe makes A LOT of pizza dough. I had More than than enough for my 2 bandage irons, a 12 inch and 8 inch, and even though the dough was super thick. Taste is good, but a lot of dough.
01/04/2014
This was delicious, easy & fun to make with my son! Directions were like shooting fish in a barrel and the end consequence was delicious. I would add together a little garlic seasoning to sprinkle over the summit when y'all put it in the oven.
04/29/2013
My family unit loved this pizza. It took longer to broil (at 400 degrees information technology took 35 min to get golden dark-brown). I followed the chaff recipe exactly and I idea the dough was the correct amount for a "deep dish" pizza. I upped the cheese from 1/3 cup per layer to two/3 cup per layer and will fifty-fifty go a lilliputian heavier adjacent fourth dimension.
01/fourteen/2018
I cut the dough recipe in half and used a 10' pan but used the aforementioned corporeality of meat and cheese. Honestly, I wasn't overly impressed the first day. Merely the 2d, WOW WOW it tasted fantastic. Im looking forwards to making this over again and putting a little twist on a few things but this is a great starting bespeak.
04/22/2015
The dough was delicious! buttery and soft. But it made waaaay also much! i used some of information technology to make a breadstick, but my pizza was even so extremely thick. I will definitely make this again, I'll only make less dough :)
11/08/2015
This turned our perfect. I eyeballed my flour and concluded up with the perfect amount of dough for my 12 inch pan. I used vegetable oil rather than grapeseed and I added a chip more than garlic table salt and as well put oregano and garlic salt on the crust one time baked. It also took longer to get golden brown. Approx 30 minutes. I will apply this recipe again.
12/17/2018
I never have luck with pizza dough, so the fact that it turned out the first time is a miracle. I followed the instructions for the dough and did my ain thing for the toppings. For the crust, I used 1 pack of yeast (assuming this was close to the measured amount in the recipe), and substituted the garlic salt with two teaspoons garlic powder and one teaspoon tabular array salt. For the toppings, I did more than of a Chicago style with lycopersicon esculentum sauce on top. This turned out to be a much meliorate plan since instead of the recommended 25 minutes, it ended up beingness closer to 50-hour to make sure the chaff was completely cooked and the thicker amount of toppings were heated through.
ten/02/2019
Was too bland. I ended up adding. one teaspoon of garlic powder. one teaspoon oregano. One teaspoon basil. Then I cooked information technology on a pizza stone. After it was cooked I drizzled garlic butter on the crust and served. Very good.
09/27/2015
Pitiful, but this recipe didn't work for me AT ALL!
01/05/2014
Very like shooting fish in a barrel and the dough turned out well.
06/24/2017
I used the technique with Turkey sausage! absolutely delicious!
02/12/2018
Not a favorite. I am not sure why, maybe the ratio of crust to topping.
04/22/2019
This turned out great, my family loved it! The cook times were spot on, I followed the directions exactly and was very happy with the results.
12/09/2015
I used different toppings but found the dough recipe fabricated enough for iii 12" pies. The dough was also somewhat mealy and less chewy and well-baked than I would like. Perhaps I overkneaded it? Side by side fourth dimension I would bake the dough for five minutes before adding toppings as the dough/topping purlieus was a fleck doughy, but realistically I probably won't make this once again.
02/02/2021
A little watery but but very good
03/08/2021
I made this recipe shut to a T. I must say that it is very skilful and WILL Brand Information technology Again. Now, I had to change the procedure a little bit since I merely had instant yeast (aka rapid rise). This will save you a scrap of fourth dimension.You tin do this by hand in a bowl with a wooden spoon. Here is what to practice: Never proof the instant yeast. Mix dry out ingredients with first 2 cups of water at 120-130F (instant yeast needs information technology). Add the h2o gradually. Then, gradually add the remaining flour but reserve about i/two c. When the dough is gluey, sprinkle the reserved flour on a surface and curl the dough for x mins. Let it rest for 10 mins. Spread the dough into the pan and let it rest covered with a shower cap if you have one. Put it inside the oven with the light on while you cook the meats. When gear up to assemble, go on with the layering every bit instructed and bake as instructed. A 10" skillet will render a PUFFY, THICK, and DEEPER dish. Add x more minutes on average to make sure the dough is fully broiled. Savour!
11/22/2020
I requite this 4 stores for the thought for a cast atomic number 26 oven deep dish pizza. My kids loved it but we didn't follow any directions. I bought the dough from our local grocery store bakery already rolled out. Buttered my seasoned skillet and placed the room temp dough inside. Yet had to ?poke a few fork holes in the dough to continue it from creating bubbles. Once my dough was in the skillet I layered sliced cheese along the sides with the rim of the dough. Love a trivial burnt cheese on my pizza. Oh I baked the dough past itself for about 5 mins before piling in our ingredients. Layered in sauce, mozzarella cheese, pineapples, turkey pepperoni, ricotta cheese and Parmesan cheese until information technology made it to the top. And sprinkled in some Italian seasonings. Did one last brush of melted butter along the rim and popped it in the oven doe about 20 mins on 400°. Sad I suck at time when I bake... I bake to smell... that's why I'm a cook and not a bakery :-). My kiddos loved their deep dish pizza and it came out of the skillet easy.
x/02/2018
Excellent!
09/25/2019
It turned out delicious
11/13/2019
This recipe makes a lot of dough. The crust was too thick so next time I will make two instead of one. The flavor was not bad and it cooked beautifully in the cast atomic number 26 skillet
02/10/2017
I do not own a mixer so I made the dough in my bread machine. I followed the rest of your recipe and it was wonderful. Cheers for posting it.
02/13/2022
Astonishing! Cheers for this recipe. I am new to cooking only the idea of a bandage iron pizza was too good to pass up. I used store bought dough and fabricated a veggie pizza. I was expecting information technology to be a disaster. I was so delighted when information technology came out so nice and crispy and delicious. Fortunately, the toppings hid how ugly my dough looked ☺️ . I will definitely make this once more.
08/26/2020
Information technology was a lot of chaff but fabulous none the less. I cut back salt and fabricated with Loso olives, mushrooms and fresh mozzarella.
02/ten/2020
Used a xiv inch bandage atomic number 26 skillet and yet had dough left over for breadsticks. I misread the garlic salt every bit garlic powder and it still came out well but y'all could tell the dough lacked salt and didn't brown. Used turkey sausage, smoked gouda, abrupt cheddar, dark-green olives, onions and garlic considering that what was in the house. Besides used olive oil in place of the grapeseed oil. We gobbled information technology up. Will make again and over again and change the toppings.
04/22/2020
This pizza was very good. The chaff had a dainty flavor and was crispy on the outside and chewy on the inside. I took the advice of others who said information technology was a lot of dough. I divided the dough, put well-nigh 2/three in a 10 inch skillet and the other one/3 in an 8 inch skillet. Both came out great.
12/03/2017
I made the recipe exactly as written. Like others accept said, it's a lot of crust! You could make two pizzas with this amount of dough. Also, with this recipe the dough has a more breadstuff-like consistency than traditional New York way pizza chaff. Next time I volition likely increment the corporeality of sauce and cheese.
11/05/2018
1st pizza dough that I made that turned out edible! Success. I will say I only used pepperoni and a full eight oz of cheese. Also, I made information technology on a Sat night, popped it in the refrigerator and made it Sunday afternoon. I was worried this would bear on it, only I let it come to room temp, and popped it in the oven. As others said information technology took about 40 minutes and was pulling from the sides/done. I took information technology out as I didn't want to burn down information technology ... the very top layer was still non quite done how I would like it ...and so next time 45 minutes. All in all, very direct forward and easy. Oh and I used all my dough in a 12" cast iron skillet ... I thought it was the correct amount of dough to pan... nice thick crust when it broiled and rose.
09/xiv/2019
Fabricated this - changes. I used olive oil where butter is called for because I don't think they utilise butter in Pizzas. Second, what is the red sticking out of the sides and the greenish on top, not mentioned in the recipe. Crust is delicious and cast iron makes anything taste good!!!
01/21/2018
Nifty recipe, came out crawly.
10/11/2015
I used almost two/3 of the dough for pizza in my ten.5" pan, and the rest in an 8" pan for cheese breadstuff with butter, garlic, herbs, and cheese. The smaller one needed nigh five mins less cook fourth dimension. This is a great quick and easy dough!
04/27/2020
Fantastic! This was our commencement time making bootleg pizza dough. Followed the recipe exactly, and it was perfect. Baked perfectly in our cast atomic number 26 skillet, crispy on the lesser and sides, cooked through. We filled ours with sausage, peppers, onions and some pepperoni. It was a fun projection, my son and I worked together on this, and we are extremely pleased with the results.
03/fifteen/2014
25 minutes is non plenty!! It was a soft, doughy mess. I put it back in for another 30 and it was really cooked
11/12/2016
This was really good my husband me and my 3 twelvemonth former ate the whole thing in ane sitting! I did cutting the dough recipe in one-half as others suggested and thought it was perfect! Im making information technology once again today considering it was so easy and yummy and adding a bit more sauce and then what is called for cuz i like my pizza saucy!
01/31/2020
Very expert! I used bread flour instead of plain and did non use all the flour the recipe. Probably should have cut back the yeast amounts also every bit it made very thick border! But loved it!
03/01/2020
I fabricated it with some variations. One third of the dough works well for a six inch skillet and 2/iii works well for an 8. I have also changed toppings to chicken Alfredo and spinach (will try adding mushrooms side by side time). I put on Alfredo sauce, topped with chicken, covered with cheese, added spinach, topped with cheese. Sauce bubbled up through to superlative, mixing in with all.
04/05/2021
Followed the recipe exactly. Information technology was delicious an so, and so easy. I made ane pizza in my oversized cast iron skillet. After reading the reviews I wonder if people empathise what Chicago deep dish pizza is. If you've never had information technology, look information technology up first. Born and raised in Chicago, I can tell yous this is pretty spot on. If you don't like doughy pizzas, go find yourself a nice picayune thin crust recipe...this isn't for you lot. If you want to swallow your weight in delicious Windy Urban center cuisine, and then accept at it.
02/17/2020
Dough was super dry when i was mixing information technology then I added a little actress h2o and oil. It rose perfectly and was super easy to spread in my oversized cast iron pan. I should not have used all the dough, crust was very thick! Nosotros just used sauce and cheese for toppings, and information technology took about 35 minutes to cook. Super easy to go out of pan and slice. Will definitely make again.
01/11/2015
Awesome crust recipe!
01/14/2018
This was pretty good-- changed up quite a few things. Used the chaff recipe from the "Chicago-Fashion Deep-Dish Pizza" Rex Arthur flour website (except I halved it, used the bread machine to make it, and not having corn repast I used a TBSPN from a corn staff of life mix). Used turkey bacon and added onion, light-green pepper, mushroom and black olives to it. I actually similar the cast atomic number 26 skillet bending hither.
04/23/2015
I read all the reviews earlier trying this 1 and it turned out good. Non keen for us though. I took into account the excess dougha Dan planned on making ii pizzas, one in my 12in skillet and some other in my 10in. Fabricated with 'Delicious Pizza Sauce', but toppings were bong pepper, tomato and basil. Plenty of dough for both pizzas. All the same came out very thick, just hey, it's supposed to exist deep dish!
06/14/2016
I made two pizzas as others had suggested. I as well added more toppings. The family loved it!
01/04/2014
Wonderful style to make pizza! The whole family loved it!
04/16/2017
Worked out amazing
06/sixteen/2020
Love information technology! The recipes makes two semi-thin crust pies for me in my 12 inch cast iron. It feels likewise thick and similar pizza breadstuff when I used the whole thing the first time.
02/13/2017
Great recipe. I did divide it into two pans, still very thick crust.
01/01/2017
Had enough dough to make both a 12 inch and 9 inch pizza thank you to other folks for that suggestion. Tall and thick chaff but not too bready for our taste - turned out peachy!
02/24/2019
I've fabricated this dough 5 times now. Equally suggested it's enough for two pizzas. I do one in my cast iron and some other on a stone. Both are awesome. I use my own ingredients and this recipe for the crust only. It'south always amazing. I also add the butter to the dough last. As it wraps effectually the dough hook I then add the softened butter and let it run a tad longer. Keeps the sought lighter and creates an easy surface to roll them out.
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Source: https://www.allrecipes.com/recipe/223075/deep-dish-cast-iron-pizza/
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