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February 24, 2010

Comments

Monkeyrotica

Preheat the oven, put the dough in the skillet, and prebake 8 minutes or so to crisp up the crust. Take it out and then hit it with the toppings and cook until it's the right crispiness/burntiness. This alleviates the doughiness problem with thick Chicago pies.

catherine

Brilliant. I did forget that Arlene said to par bake the dough beforehand. Will try next time!

scott

First of all, I think the "Catherine Learns to Cook" tag is missing from this.

Secondly, it looks tasty. I think I will try this skillet method. I always use a stone.

Hello, Catherine.

catherine

Scott, you are so observant. Will properly tag now!

tien

I've always bought dough from the local pizza place (much easier), but trying to make dough is in my future, I think.

I would also recommend a pizza stone. Just put that thing in the oven, crank up the temp and then put the pie on once it's well heated. Pie will be done in no time!

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