Deep Dish Pizza

Stuart

Just got a ceramic deep dish pizza pan from The Bakers Catalogue and am looking for a good recipe. I've consulted James McNairs cookbook titled PIZZA and he does have one. I would love to hear other ideas as well as reviews from any of you who may have used his recipe (cormeal dough especially).[p]Thanks for your help,[p]Stuart

Tim M

Stuart ,[p]No one has really ever come up with a real good Chicago style deep dish. I tried several times with ceramic and cast iron and couldn't find a good crust. I have made several THICK crusted pizzas![p]Tim

Joel Ferman

Stuart ,
How much was the pizza stone? Does it work well? I've been too cheap to buy one, but I am starting to feel the call....
-Joel

Banker John

Stuart ,
My first thought is to refer you to RRP - he has helped me so much with Pizza[p]When I do a deep dish pizza, I make the dough, roll out the dough to the size of the deep dish (I have a 12" round X 2" deep aluminum dish). I put about 1/4 cup of orville redenbackers buttery popcorn oil in bottom of dish, then let the ough rise in the pan & oil. After rising, I top pizza and bake about 8-9 minutes at 475. After baking in the pan with oil, I then, using a spatula, slide the pie out of the pan and onto the pizza stone for another minute or two (long enough to wipe out the excess oil in the pan with a papertowel) and then remove the pizza with a peel, slice and return to the pan to serve.[p]This makes a nice baked/fried crust. I know this may not be exactly what you are looking for but just my way of deep dish.[p]This method is not an original that I came up with.[p]Banker John