Decided to do up some Chicago Deep Dish, with a new dough recipe. I found my wife's stoneware deep dish pan (Pampered Chef), which I had forgotten we had. I've done this style before, always using a steel pan, similar to Lou's. I figured, let's compare and see which one turns out best.
Steel pan is 9 1/2 inches across, 2 inches deep. Stoneware is 11 inches wide, 1 1/2 inches deep
Nice thick layer of sliced mozza, and a thin layer of sliced provolone, followed by a layer of cooked mild Italian sausage, then sauce.
Stoneware went first. Egg stabilized at 450 for a little over an hour. PS legs up, raised grid, then pizza stone.
The stoneware pie took almost an hour to cook. I probably should have pulled it about 5 minutes earlier, as the topping started to overcook just a bit.
Dough was nicely browned all the way across and crispy. A bit too crispy/dry, which I figure was from cooking it in the stoneware.
Steel pie pan took only about 20 minutes. (Egg still at 450) Nice evenly browned crispy crust. Not as dry as the stoneware.
Both tasted fantastic, just like Lou Malnati's. I think I'll stick with the steel pan going forward. I liked the texture of the crust a little bit more.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA