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This deep dish pan pizza recipe is delicious and has a perfect texture. Instead of yeast I use roughly 1/4 cup of starter. The dough rises 4-5x original size. I folded a few times early in the process and let it sit overnight. I think you can get away with using less salt.
Sliced tomatoes and a bit of olive oil in addition to whatever other toppings worked better for me than tomato sauce. I had to run the one with sauce for almost twice the time, lowering the temp a bit to not burn the top. I’ve done this one two or three times now and it’s pretty much no-fail.
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Thanks. I like it!
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