Hey, I was wondering if anyone has tried Peter Reinhart's Chicago Deep dish? I was wondering if you should use a deep dish pan or not, and if so what size. I want to try it but I don't have a deep dish pan and wasn't sure if I could do it. Also if you have tried it can you give me some recommendations and tips and it. Photos are always welcomed as well. I love his other pizzas. I'm working on getting a thicker/chewier crust for the New-York Style, but maybe I'll try the Pizza Americana since it has milk and that always helps thicken a bit. Thanks for any informaiton.
I would love to have a couple of cast iron deep dish pans such as are used at Due, but I have made deep dish pizza quite successfully in my lightweight aluminum cake pans. Just watch the crust - it will go from cooked to burned very rapidly.
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I haven't tried that exact recipe, sorry, but I've had good luck using my cast iron skillet for pizzas. If I'm feeling really extravagent I cook some bacon in it first (for a topping) and then leave a little fat behind to grease the pan. Otherwise I brush a little oil in it and have never had problems with sticking.
The cast iron skillet is a great iway of making pizza , I normally use a paella pan becasue it fits better in the oven, lacking the handle. Prime it with olive oil and corn meal, it is read to go
Can work in a pinch. Or a deeper cake pan; just adjust the dough amt accordingly.
SOL