Comments on: The (Deep) Dish Redux http://www.lastnightsdinner.net/2010/02/10/the-deep-dish-redux/ A peek into our kitchen Thu, 09 Sep 2010 16:50:03 -0400 http://wordpress.org/?v=2.8.6 hourly 1 By: No-sweat Cooking, Day 16 — Last Night's Dinner http://www.lastnightsdinner.net/2010/02/10/the-deep-dish-redux/comment-page-1/#comment-7927 No-sweat Cooking, Day 16 — Last Night's Dinner Fri, 13 Aug 2010 00:49:22 +0000 http://www.lastnightsdinner.net/?p=1810#comment-7927 [...] no secret that we’re big fans of pizza around here – oven-baked, grilled, deep dish, we love them all, but homemade pizza is generally a rather time-intensive proposition in our [...] [...] no secret that we’re big fans of pizza around here – oven-baked, grilled, deep dish, we love them all, but homemade pizza is generally a rather time-intensive proposition in our [...]

]]> By: crazy-good deep-dish pizza « hatched in the kitchen http://www.lastnightsdinner.net/2010/02/10/the-deep-dish-redux/comment-page-1/#comment-6706 crazy-good deep-dish pizza « hatched in the kitchen Sun, 21 Mar 2010 01:34:30 +0000 http://www.lastnightsdinner.net/?p=1810#comment-6706 [...] instant I saw this deep-dish pizza recipe over at LastNightsDinner, I knew that Nathan and I had to try it. A one-bowl, quick-rise dough [...] [...] instant I saw this deep-dish pizza recipe over at LastNightsDinner, I knew that Nathan and I had to try it. A one-bowl, quick-rise dough [...]

]]> By: Shannon http://www.lastnightsdinner.net/2010/02/10/the-deep-dish-redux/comment-page-1/#comment-6546 Shannon Thu, 25 Feb 2010 16:48:32 +0000 http://www.lastnightsdinner.net/?p=1810#comment-6546 Tried this last night … AMAZING! I love it when you think you have a foolproof go-to recipe, and then you find something even better:) And it's so easy! Just a few notes, though, to help anyone who's thinking of trying it: We always buy active dry yeast, so that's what we used. It worked great, but next time I'll grab instant to see if it makes a difference. Also, the salt wasn't overwhelming, but to compensate we didn't salt the sautéed oyster mushrooms and leeks we put on the pizza. Next go round I'm going to cut the salt in half, especially since the butter we use is salted. Thanks for the great recipe! Tried this last night … AMAZING! I love it when you think you have a foolproof go-to recipe, and then you find something even better:) And it’s so easy! Just a few notes, though, to help anyone who’s thinking of trying it: We always buy active dry yeast, so that’s what we used. It worked great, but next time I’ll grab instant to see if it makes a difference. Also, the salt wasn’t overwhelming, but to compensate we didn’t salt the sautéed oyster mushrooms and leeks we put on the pizza. Next go round I’m going to cut the salt in half, especially since the butter we use is salted. Thanks for the great recipe!

]]> By: Married …with dinner » Blog Archive » Dark Days, deep dish http://www.lastnightsdinner.net/2010/02/10/the-deep-dish-redux/comment-page-1/#comment-6533 Married …with dinner » Blog Archive » Dark Days, deep dish Mon, 22 Feb 2010 20:12:42 +0000 http://www.lastnightsdinner.net/?p=1810#comment-6533 [...] send me sprinting to the kitchen as soon as I read them. And our friends Michael and Jen’s deep-dish pizza is one that I absolutely had to try right [...] [...] send me sprinting to the kitchen as soon as I read them. And our friends Michael and Jen’s deep-dish pizza is one that I absolutely had to try right [...]

]]> By: Anita / Married ...with Dinner http://www.lastnightsdinner.net/2010/02/10/the-deep-dish-redux/comment-page-1/#comment-6509 Anita / Married ...with Dinner Thu, 18 Feb 2010 06:26:24 +0000 http://www.lastnightsdinner.net/?p=1810#comment-6509 I like it a LOT. :) I'm going to try it again over the weekend with a little less salt in the crust, and not pulling the dough all the way up the sides -- we ended up with huge vertical crust. I like it a LOT. :) I’m going to try it again over the weekend with a little less salt in the crust, and not pulling the dough all the way up the sides — we ended up with huge vertical crust.

]]> By: Dinner this week « eat.sweet http://www.lastnightsdinner.net/2010/02/10/the-deep-dish-redux/comment-page-1/#comment-6501 Dinner this week « eat.sweet Wed, 17 Feb 2010 02:03:54 +0000 http://www.lastnightsdinner.net/?p=1810#comment-6501 [...] April 2008 Dinner this week February 16, 2010, 10:03 pm Filed under: Shopping Day Monday: tofu & carrot Szechuan stir fry, brown rice Tuesday: Tilapia filets, roasted cauliflower Wednesday: Butternut squash & duxelle casserole (From Feb 2010 issue of Veg Times), salad Thursday: ditto Friday: spaghetti Saturday: ditto Sunday: pizza [...] [...] April 2008 Dinner this week February 16, 2010, 10:03 pm Filed under: Shopping Day Monday: tofu & carrot Szechuan stir fry, brown rice Tuesday: Tilapia filets, roasted cauliflower Wednesday: Butternut squash & duxelle casserole (From Feb 2010 issue of Veg Times), salad Thursday: ditto Friday: spaghetti Saturday: ditto Sunday: pizza [...]

]]> By: lo http://www.lastnightsdinner.net/2010/02/10/the-deep-dish-redux/comment-page-1/#comment-6480 lo Sun, 14 Feb 2010 21:19:38 +0000 http://www.lastnightsdinner.net/?p=1810#comment-6480 Oh, I love the idea of the butter in the crust -- cuz you're right, a flakier crust is always better when it comes to deep dish. Looks like this dough is plenty easy to work with as well, which is always a plus. Will definitely file this away to give it a try! Oh, I love the idea of the butter in the crust — cuz you’re right, a flakier crust is always better when it comes to deep dish. Looks like this dough is plenty easy to work with as well, which is always a plus. Will definitely file this away to give it a try!

]]> By: dietsch http://www.lastnightsdinner.net/2010/02/10/the-deep-dish-redux/comment-page-1/#comment-6470 dietsch Sat, 13 Feb 2010 14:00:44 +0000 http://www.lastnightsdinner.net/?p=1810#comment-6470 Anita: Lately I've been using this as my standard sauce recipe: http://www.lastnightsdinner.net/2009/08/11/grilled-pizza-getting-saucy/ Except lately, I've used port in place of dry red wine. It helps to cut the acidity of the tomatoes. Anita: Lately I’ve been using this as my standard sauce recipe:

http://www.lastnightsdinner.net/2009/08/11/grilled-pizza-getting-saucy/

Except lately, I’ve used port in place of dry red wine. It helps to cut the acidity of the tomatoes.

]]> By: Anita / Married with dinner http://www.lastnightsdinner.net/2010/02/10/the-deep-dish-redux/comment-page-1/#comment-6466 Anita / Married with dinner Fri, 12 Feb 2010 20:02:00 +0000 http://www.lastnightsdinner.net/?p=1810#comment-6466 yum! do you use a pizza sauce? It looks more like crushed tomatoes in the pic. yum! do you use a pizza sauce? It looks more like crushed tomatoes in the pic.

]]> By: sheldon http://www.lastnightsdinner.net/2010/02/10/the-deep-dish-redux/comment-page-1/#comment-6465 sheldon Fri, 12 Feb 2010 18:53:22 +0000 http://www.lastnightsdinner.net/?p=1810#comment-6465 this will be made this weekend, using your dough recipe. gracias! this will be made this weekend, using your dough recipe. gracias!

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