Deep Dish Disaster

Boatman

Haven't made a deep dish pizza in awhile so I figured I would go with the tried and true Bente method, which I have made a few times before. Here was my setup. Egg at 500, plate setter in, little green feet holding the pizza stone. Egg at 500 for at least 1 hour prior to putting in deep dish pan. Cooked dough for 4 minutes, then added toppings and put back on. Checked it after 15 minutes and it was totally burned on the bottom. So bad I had to soak the pan overnight to get the burned crust off the bottom. So, what went wrong? The last few I cooked took at least 45r minutes until they were done.

The only difference I think might make a difference is I had the dough in the deep dish pan for about 1 hour prior to putting into the egg.

Any suggestions? What am I missing.....thanks

fishlessman

when ive done deepdish its been at alot lower temp, are you sure about the 500 degrees for that particular recipe.

Ripnem

My gut says egg too hot. Could also be the dome therm.. All mine (gone now) had been off quite often, by as much as 70 degrees :pinch:

NoleC5

Was the pan sitting right on the pizza stone or was there some sort of buffer?

Boatman

on the stone, which was on the feet

Boatman

Yep, checked the recipe and it calls for 500 degrees for about 40 minutes

Boatman

Bet you are right about that stupid dome thermo. I hate that thing & usually cook with a different thermo, but not for pizza. I'll have to check....thanks for the reminder Haven't calibrated it for awhile

fishlessman

just seems hot and long, my deepdish pies go 425 for about 30 to 35 minutes but that may be the dough im making for them

Ripnem

Tel-Tru....they are only 20 bucks

Boatman

I am ordering that darn thing today...I keep putting it off for some stupid reason Thanks for the reminder

gsgentry

I would say the egg was too hot or not enough water used in recipe. Maybe even a mixture of the 2 but if you used the exact recipe before, that would eliminate that.

I recently did mine at 450 for about 35-40 minutes and it was fine.

BENTE

i usually go about 450. i also do not pre-bake the dough.

but you could have proabably eaten most of it with a spoon :blink:


someone said "if it was all perfect it would be normal"

shoot two weeks ago i burnt a chef boy-r-dee pizza (my ka is on the fritz). i did not read the directions good enough to cook them at 425 i baked it at 475 :pinch: