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Deep Dish Pizza

Begger
Begger Posts: 607
in EggHead Forum
Any particular 'best' dish for the cooking of such a pizza as a Good Deep Dish?
What do you folks use when the Deep Dish urge is upon you?

I'm looking at the Lodge Cast Iron in about 12"wide x 15" long and is only 30$ 'list'.   It looks to be maybe 1" deep or so.

I'd use it on top of a pizza stone, with plate setter installed.    
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    I use steel cake pan. Works great, cheap too.

    http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Begger
    Begger Posts: 607
    I'm GLAD to have looked at the dough recipes.      Measures for flour given as WEIGHT which I tried last time and the result was perfect.    I use a bread machine.   Before crying 'FOUL!', give it a try.    I get good results and use the simplest recipe possible without sugar.   And I use Olive Oil, not corn or whatever else.   

    I'd tell anyone getting involved with this to GET A GOOD SCALE.      I have the glass-topped Weigh Watchers scale which seems to be very accurate AND repeatable.     I use Nickels  for my 'standard' since they weigh 5 grams EACH.
    20 of 'em reliably indicted 100 grams.     Perfecto.   
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Prefer a steel pan (heavy duty cake pan) over a CI pan for this.  I think the CI retains too much heat and tends to continue cooking the pizza too much after removal from the oven.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Toxarch
    Toxarch Posts: 1,900
    I usually make a thick crust, not a deep dish. But I always use a CI pan and have had great results using SeriousEats' no-knead recipe.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • Carolina Q
    Carolina Q Posts: 14,831
    Toxarch said:
    I usually make a thick crust, not a deep dish. But I always use a CI pan and have had great results using SeriousEats' no-knead recipe.
    Are you talking about Kenji's Pan Pizza? That's excellent and works well in a CI pan...

    But if you want a great Chicago Deep Dish (COMPLETELY different dough), take a look at the link I posted above. Takes about 4 minutes to mix the dough, an hour or so to proof and you'll be eating inside of two hours, start to finish.
    Queue @Focker for his casserole comments. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • CincyEgg
    CincyEgg Posts: 119
    Carolina Q said:
    Toxarch said:
    I usually make a thick crust, not a deep dish. But I always use a CI pan and have had great results using SeriousEats' no-knead recipe.
    Are you talking about Kenji's Pan Pizza? That's excellent and works well in a CI pan...

    But if you want a great Chicago Deep Dish (COMPLETELY different dough), take a look at the link I posted above. Takes about 4 minutes to mix the dough, an hour or so to proof and you'll be eating inside of two hours, start to finish.
    Queue @Focker for his casserole comments. =)

    That looks delicious. Kenji's book, "The Food Lab" has been my go-to for numerous recipes in the kitchen. Haven't tried this one, though.
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