The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza with a side of pizza

KP Crumbworth's picture
KP Crumbworth

Pizza with a side of pizza

This was deeeep dish! I used a 9" non-stick springform pan which worked great.

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And for my daughter of 7 yrs...

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Cheesy.

KP

sphealey's picture
sphealey

Those look great! I am now hungry for real pizza...

What temperature did you use? Did you bake them at the same time?

sPh

Joe Fisher's picture
Joe Fisher

Is that Chicago pie filled to the brim with toppings?!? Is it too late to get pictures of it cut open?

I bake my Chicago pie at 450. For my NY style pies, I go as hot as my oven can, 550.

-Joe

KP Crumbworth's picture
KP Crumbworth

"Is that Chicago pie filled to the brim with toppings?!?"

Yep- sausage, cheese, peppers, olives, and peperoni.

" Is it too late to get pictures of it cut open?"

I inadvertantly erased it :(

"I bake my Chicago pie at 450. For my NY style pies, I go as hot as my oven can, 550."

Same here.

KP