DEEP ROUND BAKING PAN RECIPES

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CHEAT’S DEEP-PAN PIZZA | JAMIE OLIVER RECIPES



Cheat’s deep-pan pizza | Jamie Oliver recipes image

So simple and so delicious, this super-easy method allows you to make tasty pizza in a flash. We’re talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. Plus we’re only using one pan, meaning minimal washing up. I’ve given you one of my favourite flavour combos for the topping here, but you can use whatever you’ve got. Be creative, and embrace what’s in your fridge and store cupboard – the possibilities are endless. Check out some more tasty flavour combos here.

Total Time 40 minutes

Yield 4

Number Of Ingredients 8

2 Cumberland sausages
olive oil
1 pinch of dried oregano
½ teaspoon fennel seeds
2 red onions
8 sliced jalapeños in brine
500 g self-raising flour plus extra for dusting
50 g Cheddar cheese

Steps:

    1. Preheat the oven to 240°C/475°F/gas 9 (full whack). Put a large non-stick, ovenproof frying pan on a medium-high heat.
    2. Squeeze the sausage meat out of the skins directly into the frying pan, with ½ a tablespoon of olive oil. Use a wooden spoon to roughly break up the meat.
    3. Add the oregano and fennel seeds, and stir-fry until the sausage meat is lightly golden.
    4. Peel and finely slice the onions then add to the pan with a pinch of sea salt and black pepper. Add the jalapeños and a splash of their vinegar. Cook on a medium heat for 5 to 10 minutes, or until the onions are soft and caramelised, stirring regularly.
    5. Meanwhile, for the dough, pile the flour into a bowl with a good pinch of sea salt. Add up to 250ml of water, mixing until it comes together as a smooth, elastic dough. You want it to be pliable.
    6. Knead the dough on a lightly floured surface for a couple of minutes, then form into a rough round.
    7. Now, tip your topping out of the pan for a moment, returning the pan to a medium heat. Place the dough in the pan and – being careful not to touch the hot pan – use your fingertips to stretch out the dough to cover the base.
    8. Spoon the topping back over the pizza, spreading it out and pushing the sausage into the dough, then grate over the cheese.
    9. Turn the heat back up to medium-high and cook for 3 to 5 minutes, or until the base has started to crisp up. Transfer to the oven for 10 minutes, or until golden, puffed up and sizzling. Serve with a nice salad, if you like.

Nutrition Facts : Calories 605 calories, FatContent 15.3 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 20.4 g protein, CarbohydrateContent 102.9 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 2.2 g salt, FiberContent 5.3 g fibre

CAKE PAN CONVERSIONS | JUST A PINCH RECIPES



Cake Pan Conversions | Just A Pinch Recipes image

You never need to adjust the oven temperature: cakes need to bake quickly in a relatively hot oven to set their structure and to make sure they don't dry out. You only need to adjust the baking time. If you’re using a smaller pan with the same volume of batter (using an 11"x8" pan instead of 13"x9"), you're actually making a deeper cake, so it might take a little longer to bake. I'd still start checking it after 30 minutes: the cake should spring back

Provided by Dee Tourville @Dee_Tourville

Categories     Other Non-Edibles

Number Of Ingredients 2

PAN SIZE CONVERSIONS
FOR PAN SIZE & VOLUME

Steps:

  • If the recipe calls for: 1 (8-inch) round cake pan (4 cups volume ) SUBSTITUTE with: 1 (8 x 4)-inch loaf pan, or 1 (9-inch) round cake pan, or 1 (9-inch) pie plate
  • 2 (8-inch) round cake pans ( 8 cups volume) SUBSTITUTE: 2 (8 x 4-inch) loaf pans or 1 9-inch) tube pan or 2 (9-inch) round cake pans or 1 (10-inch) Bundt pan or 1 (11 x 7-inch) baking dish or 1 (10-inch) springform pan
  • 1 (9-inch) round cake pan ( 6 cups volume ) SUBSTITUTE: 1 (8-inch) round cake pan 1 (8 x 4-inch) loaf pan 1 (11 x 7-inch) baking dish
  • 2 (9-inch) round cake pans (12 cups volume) SUBSTITUTE: 2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (8-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes or 1 (10-inch) springform pan
  • 2 (10-inch) round cake pans (22 cups volume) SUBSTITUTE: 5 (8-inch) round cake pans 3 or 4 (9-inch) round cake pans 2 (10-inch) springform pans
  • 9-inch tube pan (12 cups volume) SUBSTITUTE: 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (10-inch) Bundt pan
  • 10-inch tube pan ( 16 cups volume) SUBSTUTE: 3 (9-inch) round cake pans 2 (10-inch) pie plates 2 (9-inch) deep dish pie plates 4 (8-inch) pie plates 2 (9x5-inch) loaf pans 2 (8-inch) square baking dishes 2 (9-inch) square baking dishes
  • 10-inch Bundt pan ( 12 cups volume) SUBSTITUTE: 1 (9x13-inch) baking dish 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (9-inch) tube pan 2 (11x7-inch) baking dishes 1 (10-inch) springform pan
  • 11 x 7 x 2-inch baking dish (6 cups volume) 1 (8-inch) square baking dish 1 (9-inch) square baking dish 1 (9-inch) round cake pan
  • 9 x 13 x 2-inch baking dish (15 cups volume) SUBSTITUTE: 1 (10-inch) Bundt cake pan 2 (9-inch) round cake pans 3 (8-inch) round cake pans 1 (10 x 15-inch) jellyroll pan
  • 10 x 15 x 1-inch jellyroll pan ( 15 cups volume) SUBSTITUTE: 1 (10-inch) Bundt pan 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (9 x 13-inch) baking dish
  • 9 x 5-inch loaf pan (8 cups volume) SUBSTITUTE: 1 (9 x 2-inch) deep dish pie plate 1 (10-inch) pie plate 1 (8-inch) square baking dish 1 (9-inch) square baking dish
  • 8 x 4-inch loaf pan ( 6 cups volume) SUBSTITUTE: 1 (8-inch) round cake pan 1 (11 x 7-inch) baking dish
  • 9-inch springform pan ( 10 cups volume) SUBSTITUTE: 1 (10-inch) round cake pan 1 (10-inch) springform pan 2 (8-inch) round cake pans 2 (9-inch) round cake pans
  • 10-inch springform pan ( 12 cups volume) SUBSTITUTE: 2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (9-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes 2 (8-inch) round cake pans
  • 8-inch square baking dish ( 8 cups volume) SUBSTITUTE: 1 (9 x 2-inch) deep dish pie plate 1 (9 x 5-inch) loaf pan 2 (8-inch) pie plates
  • 9-inch square baking dish ( 8 cups volume ) SUBSTITUTE: 1 (11 x 7-inch) baking dish 1 (9 x 2-inch) deep dish pie plate 1 (9 x 5-inch) loaf pan 2 (8-inch) pie plates

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CAKE PAN CONVERSIONS | JUST A PINCH RECIPES
You never need to adjust the oven temperature: cakes need to bake quickly in a relatively hot oven to set their structure and to make sure they don't dry out. You only need to adjust the baking time. If you’re using a smaller pan with the same volume of batter (using an 11"x8" pan instead of 13"x9"), you're actually making a deeper cake, so it might take a little longer to bake. I'd still start checking it after 30 minutes: the cake should spring back
From justapinch.com
Reviews 5
Category Other Non-Edibles
Cuisine American
  • 9-inch square baking dish ( 8 cups volume ) SUBSTITUTE: 1 (11 x 7-inch) baking dish 1 (9 x 2-inch) deep dish pie plate 1 (9 x 5-inch) loaf pan 2 (8-inch) pie plates
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  • The following table will help determine substitutions of pans and dishes of similar approximate size if you do not have the specific sized baking pan, dish, or mold called for in a recipe. To substitute with glass pans, reduce the baking temperature by 25 degrees. ____________________________________________________ 3-cup Baking Dish or Pan: 8" x 1-1/4 round pan ____________________________________________________ 4-cup Baking Dish or Pan: 8" x 1-1/2" round layer cake pan 8" x 4" x 2-1/2" loaf pan 9" x 1-1/2" round pie pan 11" x 1" round tart pan ____________________________________________________ 6-cup Baking dish or Pan: 1 (8") round cake pan 7-1/2" x 3" bundt tube pan 8" x 8" x 2" square pan 8 1/2" x 4-1/2" x 2-1/2" loaf pan 9" x 1-1/2" round layer cake pan 9" x 2" round pie plate (deep dish) 9" x 9" x 1-1/2" rectangular pan 10" x 1-1/2" round pie plate 11" x 7" x 2" rectangular pan ____________________________________________________ 7-cup Baking dish or Pan: 8" x 2" round cake pan 9" x 9" x 2" rectangular pan ____________________________________________________ 8-cup Baking dish or Pan: 8" x 8" x 2" square pan 9" x 2" round cake pan 9" x 5" x 3" loaf pan 9" x 9" x 1-1/2" square pan 9-1/4" x 2-3/4" ring mold 9-1/2" x 3-1/4" brioche pan 11" x 7" x 1-1/2" baking pan ____________________________________________________ 9-cup Baking Dish or Pan: 8" x 3" bundt pan 9" x 3" tube pan ____________________________________________________ 10-cup Baking Dish or Pan: 8" x 2-1/2" springform pan 9" x 9" x 2" square pan 11-3/4" x 7-1/2" x 1 3/4" baking pan 13" x 9" x 2" rectangular pan 15-1/2" x 10-1/2" x 1" jelly-roll pan ____________________________________________________ 11-cup Baking Dish or Pan: 9" x 3" springform pan 10" x 2" round cake pan ____________________________________________________ 12-cup Baking Dish or Pan: 2 (9") round cake pans 9" x 3" angel-cake pan or tube pan 10" x 2-1/2" springform pan 10" x 3-1/2" bundt pan 13" x 9" x 2" metal baking pan 14" x 10-1/2" x 2-1/2" roasting pan ____________________________________________________ 15-cup Baking dish or Pan: 13" x 9" x 2" rectangular pan ____________________________________________________ 16-cup Baking dish or Pan: 9" x 3-1/2" springform pan 10" x 4" fancy tube mold ____________________________________________________ 18-cup Baking dish or Pan: 10" x 4" angel-cake or tube pan
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