Deep dish pizza pans are crucial for making Chicago-style pizzas, known for their thick crusts and generous fillings. These pans come in various materials like aluminum, known for its lightweight and heat conduction, cast iron, which retains heat well but is heavy, and carbon steel, which is durable and often has a non-stick coating.
They range in size from small (8 inches) to extra large (over 16 inches), with depths usually between 1.5 to 2.25 inches to accommodate ample toppings and cheese. Proper care typically involves hand washing and, for some materials, periodic seasoning to maintain non-stick properties.
Chicago Style Deep Dish Pans
Chicago Deep Dish pizza Pan, is essential for crafting the iconic, thick pizzas synonymous with Chicago. With buttery, deep crusts that layer rich toppings, pans ensure authentic results. Choose from 1.5” or 2.25” depths in various sizes to match your pizza-making ambitions.
Related: Detroit Style Pizza Pan
Specifications
- Ideal for dough proofing.
- Stackable design allows for stacking dozens high.
- Stable stacks enhance ease of carrying.
- Cost-effective as no separators are required.
- Available in depths of 1.5″ or 2.25″.
- .66″ clearance between stacked 1.5″ pans.
- 1.22″ clearance between stacked 2.25″ pans.
- Round rim ensures safe handling.
- Made from durable 14-gauge aluminum.
Pizza Hut Deep Dish Pizza Pan
Pizza Hut’s Deep Dish Pan Pizza is famed for its thick, crispy crust with a soft interior. The dough, rich in high-gluten flour and soybean oil, is essential for achieving the golden crust typical of this style.
After mixing and rising, the dough is pressed into an oil-coated pan, topped with sauce and cheese, and baked at high temperatures. This process, especially the oil under the dough, helps fry the bottom for a crispy texture.
Lloyd Deep Dish Pans
Deep Dish Stacking Pans: Straight-sided pans maximize space without needing lids, perfect for dough proofing.
Deep Dish Nesting Pans: Angled sides simplify removal and stacking for storage; lids are required for dough proofing.
Nesting Pan Lids & Disks: Lids ensure secure stacking, while disks provide a cost-effective proofing solution.
Soggy Crust Solutions: Struggle with uneven baking? Try Perforated Deep Dish Pizza Pans. The unique “volcano hole” design speeds up baking and allows steam to escape, ensuring a perfectly cooked crust.
Secrets of Deep Dish Pans Pizza
Deep dish pizza pans are essential for the thick crust characteristic of Chicago-style pizza. Here are some quick tips:
- Material Choice: Opt for aluminum or cast iron pans for even heat distribution and a crispy crust.
- Seasoning: Pre-season the pan for a non-stick surface and better flavor.
- No Docking: Avoid poking holes in the dough to prevent sogginess.
- Generous Greasing: Use plenty of oil or butter to prevent sticking and enhance browning.
- Low and Slow Baking: Bake at a lower temperature for a longer time to cook the dough thoroughly without burning the toppings.
- Resting Time: Let the pizza set in the pan after baking to maintain its shape during removal.
- Easy Removal: Loosen the edges with a spatula and gently lift to check the bottom before transferring.
Frequently Asked Questions
Is pan pizza deep dish?
Pan pizza and deep dish pizza differ primarily in crust and assembly. Pan pizza has a uniform thick crust, baked quickly at high temperatures. The deep dish has a tall outer crust and thinner bottom, with cheese at the base and sauce on top, requiring longer baking at lower temperatures.
Can you make Deep dish pizza in a glass pan?
Yes, you can make deep dish pizza in a glass pan. Just lower the oven temperature by 25 degrees to prevent the crust from burning, as glass retains heat differently than metal pans.
How to get deep dish pizza out of pan?
To remove deep dish pizza from the pan, grease the pan well before baking. After baking, let it cool slightly, then use a flat spatula to loosen the edges and carefully lift the pizza out. For pans with removable bottoms, push the pizza up from below.
