Deep Dish Pizza Pan 14” dia. x 2” Deep
- 14 Gauge aluminum pans with rolled edges
- 2” Deep pans are tapered
Product Description
Aluminum pans with rolled edges. 2” deep pans are tapered. 1” deep pans have straight sides…. More >>
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Big, works well, is and continues to be the perfect pan in our house for deep dish pizzas. Buy one, they’re hard to find locally!
Rating: 5 / 5
Comment by Jack E. Bass — October 11, 2009 @ 1:28 pm
I bought this deep dish pizza pan to try and recreate Gino’s East style pizza for my wife, whom I dragged from her native Chicago. The dish is nice and sturdy, so there are no quality issues. As a self professed novice to the deep dish, the only issue I have is trying to remove the cooked pizza from the pan. I know that there are pans available with a removable bottom, which in hindsight sounds like a good idea. But the professionals seem to be successful with solid dishes. Until I learn how to do it properly, lining the bottom of the pan with a sheet of aluminium foil has been really helpful to hoist out a cooked pizza.
For startup tips, I suggest the following dough recipe:
http://www.pizzamaking.com/deepdish.php
The dough recipe is enough for this 14″ pan. You need about 1 lb of shredded mozzarella (half below toppings, and half on top of toppings), 1/4 lb of pepperoni, plus other toppings, and about 30 oz of tomato sauce (1 tsp basil, 1 tsp oregano, 1 Tbl garlic) poured on top of the lightly patted down toppings. Bake 425oF for 40min. My wife seems to like it.
Rating: 5 / 5
Comment by Retro — October 11, 2009 @ 3:30 pm
Every cook should have one of these! It works for all kinds of dishes besides pizza. It is very sturdy and of good quality and the company shipped it in a very timely fashion.
If you ever needed a large pan for recipes, then this is for you!
Rating: 5 / 5
Comment by Sherlock Holmes — October 11, 2009 @ 4:32 pm
I recently purchased the 12 inch for my wife along with “The Great Chicago-Style Pizza Cookbook” by Jr., Pasquale Bruno. This book is a must have. Using this pan, the pizza turned out almost as good as the real thing given the helpful hints in the book which help to overcome the shortfalls of cooking pizza in your oven at home. This includes parbaking the crust for 5 minutes before adding the ingredients. I recommend purchasing both the 12 inch and 14 inch pans, since the book calls for the 12″ for stuffed pizzas and the 14″ for their standard Chicago #1 and #2 recipes.
Rating: 5 / 5
Comment by Scott E. Seeman — October 11, 2009 @ 6:35 pm