I'm just starting Pan Pizza for the first time.

Discussion in 'The Bar' started by TripTo My Taint, Sep 8, 2013.

  1. TripTo My Taint

    TripTo My Taint Well-Known Member

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    It's really DEEP, man!
     
  2. Divorce Chicken

    Divorce Chicken Willy one plunge

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    How come Dominos, Pizza Hut etc. started greasing their crusts? It's disgusting.
     
  3. newcastlefan

    newcastlefan גֵּרְשֹׁם VIP

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    its just the way they make the dough now. heavy with whatever passes for oil or shortening. when i used to make my own pizza dough at home i found that if i increased the oil i added to make the dough i didn't have to worry about the crust sticking to the oven and it was very easy to distribute the cheese and sauce evenly as it flowed over the oily crust.
     
  4. newcastlefan

    newcastlefan גֵּרְשֹׁם VIP

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    i try deep dish every so often but there always seems to be too much bread for me. i would be much happier if they would use a thin crust with the deep dish, but then it would be more of a souffle or a pot pie without the covering layer.
     
  5. Daveindiego

    Daveindiego Confirmed Internet Legend Banned User

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    You should be stomped for this thread.
     
  6. Chriza

    Chriza The One Man Gangbang VIP

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  7. Tigger Please

    Tigger Please VIP Extreme Gold

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    I made a pizza quiche once that was almost like a deep dish pizza. I used Pillsbury croissant roll dough for the crust, so it came out nice and flaky instead of doughy and heavy. Maybe that is something you can incorporate into it