This was allright. Not my favorite recipe on here (by far), but decent for a mediocre Saturday night meal. I must say, preparation couldn't be easier! I too like Tricia Jaeger used my 10 inch springform pan with excellent results (I do not own a deep dish pizza pan; being that I am a Chicagoan, I should tho!!!). My only changes were brushing my pan with EVOO (as opposed to cooking spray) mixed with a bit of garlic powder and a sprinkling of cornmeal to coat. Oh, and I used about 1/4 c. more (generic) pizza sauce than called for (I wanted to use up what I had in the fridge). I did not have Fleischmann's yeast available, so I used the generic store brand rapid rise yeast I had in my pantry (and my local grocer didn't even sell the Fleischmann's packets - all they had were bottles of the stuff). I think this recipe should indicate the size of yeast envelopes to use for that exact reason (but this is a Fleischmann's recipe, after all...). One last thing.... I found that I needed to place my pizza under the broiler to brown the cheese since it wasn't melted to my liking right out of the oven. While this was good (think Chef Boyardee pizza, only deep dish style), it was a tad too soggy/doughy. My fiance agreed. Note: one pizza fed the two of us (we each had two medium-sized slices), so if you are feeding a family of 4 or more, you might want to make more! Served with brownies for dessert, this was an OK meal. Thanks for letting me try this!
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