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Showing 1-4 of 4
By Chef #768072
on January 28, 2009
on August 27, 2007
Out of this world chicago style pizza. My spinach wasn't very good so in the end, i just went ith a few basil leaves, i always had a plain one in chicago anyway. Oh this was good..i will be eating the whole pan. (used a 9 inch cast iron skillet since i had no deep dish pizza pan)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 10, 2007
"Outstanding" doesn't begin to describe this pizza. It really is a must-try! I used your dough and sauce recipes, using half of each recipe to make one smaller deep-dish pie. Since I don't have a deep-dish pizza pan I used a 9 inch non-stick cake pan which worked perfectly. By the time I had all the ingredients in the pan there was no need to let it rise. Standing time after baking is essential for this pizza if you don't want it running everywhere when you cut it and I'd suggest closer to 10 minutes. Amazingly good, lucid!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 30, 2007
We loved this. I used lucid's recommended tomato sauce recipe for it, but used a different crust recipe. Even my son who hates spinach wolfed down this pizza. Very fresh-tasting with lots of garlic flavor.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (295 g)
Servings Per Recipe: 4