Comments on: Pan Pizza (Deep Dish) Crust

By: Granny 2

Granny 2 — Fri, 04 Sep 2026 09:50:58 +0000

The Pan Pizza (Deep-Dish) features a deliciously crispy crust paired with a rich array of toppings, creating a fantastic dish that appeals to every diner.

By: kok

kok — Fri, 02 May 2014 11:40:28 +0000

I have tried to follow every step carefully but my dough becomes really hard based on which I can’t even roll the flour….what is going wrong?

By: Sergio

Sergio — Wed, 31 Jul 2013 21:12:58 +0000

The reason to use powder milk is the flavor.
Just make a test: make a glass of milk with whole powdered milk like Klim or Nido and compare it with Skimmed milk 2%, the difference is huge.
Whole powdered milk has flavor because is WHOLE, milk 2% is the garbage, they took all the flavors and left NOTHING.

If you want to have a crust with flavor, ADD FLAVOR to the dough, some prefer garlic, some prefer onion, some parley or oregano or grinded parmesan cheese or so.

And I add MSG to enhance the flavor.

By: hetal

hetal — Tue, 16 Jul 2013 20:04:59 +0000

In reply to Nimisha. Hi Nimisha, If you have a really good oven, you can bake the pizza directly (as restaurants do). With our home ovens, it works better to prebake the crust a bit to avoid the sogginess.

By: Nimisha

Nimisha — Fri, 05 Jul 2013 18:07:31 +0000

Hello..
I have a confusion..hope u clear it.i have seen many of them just roll the pizza dough ,put the pizza sauce,toppings and bake it….n some of them first prebake the pizza base for 5 mins…and then put the topping like how u did in this video…so tell me which is the exact method…?earlier when i had baked regular pizza..i just rolled the pizza dough..n had put the toppings without prebaking the base ..the pizza came out good …but i felt it is bit soggy inbetween…so pls help….any suggestions….
Regards,
Nimisha