Chicago Style Deep Dish Pizza Experiment Continued 2

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This pizza was almost perfect. Water seeped from the tomato sauce onto the plate. I believe that this does not happen when the tomato sauce is fresh. The tomato sauce was thawed after being stored in the freezer. Thawed tomatoes release a lot of water from their flesh. The cell tissue of the tomatoes may become too weak to hold water.

The flavor and texture of the pizza was very amazing. Herbs and parmesan in my sauce made with domestic whole canned tomatoes is instantly gratifying. The best part about the sauce is that the sauce is healthy.

These string cheese sticks did not melt completely. I did not tear the cheese sticks apart. These string cheese sticks were a different brand than I used in the previous pizza. The experience of eating a steak made with cheese was satisfying. The definition of a pizza probably includes melted cheese, but I enjoyed this pizza. I want to have a perfect recipe after making these experiments.

Some remaining variations:

  • Use the previous brand of string cheese again, tear the cheese, make a smaller crust with the same amount of dough (9+2.5+2.5=9+5=14, 14+1=15) (the dough might fall in the pan), fresh sauce
  • Use slices of mozzarella
  • Use this brand of string cheese, tear the cheese, fresh sauce

Download The Recipes:

Pizza Sauce

Chicago Style Deep Dish Pizza Dough

Chicago Style Deep Dish Pizza

Follow The Link To Observe How To Use A Mixer:

Rally In The Kitchen: Using The Dough Hook To Mix And Knead

Follow The Links To See Previous Experiments:

Chicago Style Deep Dish Pizza Experiment

Chicago Style Deep Dish Pizza Experiment Continued 1

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