Comments on: Pan Pizza (Deep Dish) Crust

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

By: John

John — Sat, 29 Jun 2013 21:01:28 +0000

Hi everyone!

This was the first recipe that worked for me! I used fresh yeast and it worked just fine! The dough lifted really well and it was crispy and fluffy at the same time. I’m never going to order from Pizza Hut again! Thank you so much for this recipe!
I have only one doubt: I let the dough sit for 1 hour, then rolled it and then another 45 minutes in a cake pan to lift. Can I skip that step with fresh yeast?

Thanks in advance!