Chicago Style Deep Dish Pizza Recipe : Preparing The Pan For Chicago Style Deep Dish Pizza
Learn how to prepare the pizza pan for Chicago style deep dish pizza with expert cooking tips in this free Italian cuisine video clip.
Expert: Issac Benjamen
Bio: Chef Issac Benjamen has been the …
tell me? he dnt look lik mike singletary
Comment by JeCkElx13 — October 5, 2009 @ 6:37 am
“like so” ect.? lolollolololololololol
Comment by soulcaliburplayer13 — October 5, 2009 @ 6:38 am
what is wrong with you guys ? Do you belong to a bunch of crazed bigots ? Has anybody seen the title of this segment. It says preparing the pan. So what if all he talks about is preparing a pan ? Has anyone out heard about the freedom of expression ? And BTW you can also put flour on the base of any pan and not only on the pizza stone or inside the dough. I have seen many people grease a pan? and flour it before baking cakes and pizzas. Not only on the baking stone.
Comment by kod60 — October 5, 2009 @ 6:48 am
Bogotry has nothing to do with it. This guy is claiming to make Chicago style pizza. If you watch? his entire series, what he is making is a conventional pizza in a deep pan. Chicago style is a very different animal. There is no point to putting flour in an oiled pizza pan, it is not needed.
Comment by PanPizzaGod — October 5, 2009 @ 7:10 am
what the fuck are u doing? black people don’t make pizza. you make? fucking ribs and shit!!
Comment by mackleon — October 5, 2009 @ 7:25 am
The olive oil you just added will keep the dough from sticking. The corn meal is supposed to go into the dough itself for taste and texture. ? You would only put corn meal on a pizza stone to keep your un oiled pizza crust (thin crust) from sticking to the stone.Are you really a Chef, or do you play one on the ‘net? It’s a good thing that you don’t have any videos about how to put gas in you car. That would get ugly quick.
Comment by PanPizzaGod — October 5, 2009 @ 8:13 am
If you have an un oiled crust and a very hot? pizza stone (450+) the pizza will not stick, ever. The reason many restaurants use corn meal under thin crust pizza is it allows a very tiny air gap between the dough and the stone. This makes the crust crisper and cook more evenly. Corn meal is generally not used with pan pizza and is not necessary if the pan has a bit of oil in it. Shrinkage during cooking releases it from the pan.
Comment by timmyd61109 — October 5, 2009 @ 9:01 am
thanx for the info, I was always told corn meal was why it didn’t stick? to a stone.As for corn meal in a dough, it really isn’t necessary, but I use to add flavor and texture to the crust.
Comment by PanPizzaGod — October 5, 2009 @ 9:43 am
WHAT I CANT? HEAR YOU???
Comment by r2r2r2 — October 5, 2009 @ 9:52 am
why has no one commented on the closed corn meal box he cant get open ??
Comment by DoubleD629 — October 5, 2009 @ 10:20 am