Re: Ideas to use extra dough? 2/26/2010

I use the leftover dough ball today, from the Malnati Deep Dish with Durum Flour that I made February 12, 2010. http://www.pizzamaking.com/forum/index.php/topic,6480.msg90089.html#msg90089


The dough ball was taken out of the freezer late this morning and left to unfreeze. The first picture is of the dough ball frozen. I wanted to try out a rectangular deep-dish pan, so I used that.  The dough was rolled out with a rolling pin.  There weren’t any problems with rolling out the dough.  The dough then was cut 10"x10" to fit in the rectangular pan.  The pie was dressed with a mixture of Brand 1950/127 part skim mozzarella Foremost Brand, Bella Francesca whole milk mozzarella, and State Brand white cheddar.  The sauce used was 6 in 1 seasoned with salt and sugar.  After the pie was baked I put fresh basil on to finish.

I found this Malnati Deep Dish recipe with the Durum Flour very tasty. I really like how easy this dough is to handle.  I also like the crisp bottom.  I could eat 4 slices of this pie.

Thanks BTB for the great formula!

Norma