Ok- I followed the recipe exactly. The dough did not rise- not even a milimeter. In fact, it might have shrunk.
But- not to be defeated, I rolled it out (which was very easy as it had NO elasticity) and put it in my well oiled cast iron skillet.
I topped the dough with slices of fresh moz. cheese, sweet italian sausage, fresh green peppers, sliced roma tomatoes, fresh mushrooms and then some home made pizza sauce. I sprinkled a tad bit of shredded moz. on the top and put it in a 475 degree oven for 30 minutes.
While the results were edible, it was nothing to write home about. This combination of ingredients is just as good on traditional, thin crust pizza.
Unless I stumble upon another deep dish recipe that knocks my socks off- I think I’ll stick to the traditional, thin crust style I usually make.
Deep Dish Pizza Disappointment
February 3, 2008 by mimiwi
sorry it didn’t work…better luck next time, but you like thin crust better anyway so…I guess you save this recipe for when you come down a few thousand feet in elevation.
Yep. I really think the dough was just too dense. It had a pretty good flavor, though. The addition of the honey and cornmeal was interesting.
well in the pic it looks fantastic!
Howdy! WP suggested your post might be related to mine…
Here’s the link to my recent effort at deep dish pizza: