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    You are in: Home / Recipes / Pour a Pan Pizza Recipe
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    Pour a Pan Pizza

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 05, 2009

      I found one way to really improve the crust on this is to use less egg. I've made this many times doubling the recipe and using 4 eggs, and the crust always came out limp, kind of like a pizza crepe. But using 3 eggs for two pizzas, the crust came out more crust-like, browned better, and could be eaten out of hand like a "real" pizza. I guess making a single pizza, I might try only one egg or one whole egg and either the yolk or white of a second egg.

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    • on October 25, 2005

      A decent repice, but not chewy or substantial enough for my taste. Next time I will try it with high-protein bread flour and beat the batter longer, to produce more gluten and make it tougher. I like pizza crust with a little fight in it! Also, I lined my baking pan with foil and greased that with non-stick cooking spray. BIG MISTAKE! The pizza stuck quite badly. Next time, I'll make it without the foil and deal with scrubbing the pan!

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    • on June 18, 2005

      I gave this 5 stars for ease of preparation and not to mention it tasted good too. I left the bell pepper out and added sliced fresh mushrooms. My family really liked this pizza. Thanks Kangastyler in COSTAL, Maine. Bullwinkle.

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    Nutritional Facts for Pour a Pan Pizza

    Serving Size: 1 (183 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 597.1
     
    Calories from Fat 382
    64%
    Total Fat 42.5 g
    65%
    Saturated Fat 17.2 g
    86%
    Cholesterol 171.2 mg
    57%
    Sodium 1560.2 mg
    65%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.4 g
    5%
    Protein 28.9 g
    57%

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