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Chicago Style Pizza in Alabama... Who Da Thunk it?

Pharmeggist
Pharmeggist Posts: 1,191
edited November -0001 in EggHead Forum
Hi Eggheads,
After seeing some posts for Chicago Style pizza I have been researching the net for Pans and recipes. I found a site called www.pizzamaking.com and I am planning to try DKM's Chicago-Style Pizza recipe on the site. I just ordered a "15 x 2" Deep Dish Pizza Pan with Kalon Hardcoat Finish from www.instawares.com. Once again this forum gives me something new to try LONG LIVE THE EGG!! Pan is supposed to get here by 3/12/08 can't wait :laugh: Any way cooking with a pan instead of the pizza stone ought to be an egg-sperience. What kinda set up do you folks use? Time Temp etc. Any advice? Thanks in advance as usual. :)
~Pharmeggist
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Comments

  • SoDakEgger
    SoDakEgger Posts: 122
    When I make deep dish on the egg, I use the following: Plate setter legs down. A few chuncks of fire brick to rest the pan on just to get it up off the flat surface of the plate setter. Cook at whatever temperature the recipe says. I find with these pies you have to keep an eye on them and may have to go a little longer than what the recipe says to make sure you don't have a big pool of liquid in the pizza.

    I am going to Chicago this weekend and will have to do some ore field research at the likes of the original Uno and/or Gino's East.
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  • AZRP
    AZRP Posts: 10,116
    I would use the plate setter legs up and put the pan on the main grid. Not sure with a 15" pan but if it fits I would use the grid extender to get it even higher in the dome. Like this. -RP
    IMG_0093Small.jpg
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  • Pharmeggist
    Pharmeggist Posts: 1,191
    Thanks for the suggestion.... I will let you know what happens when I get the pan :) I am definately egg-cited to give it a go B)
    ~Pharmeggist
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  • Pharmeggist
    Pharmeggist Posts: 1,191
    Those are pretty famous places.... I would have to do a taste comparison ;) Thanks for the advice for a longer cook time I will keep that in mind.
    ~Pharmeggist
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  • Large Marge
    Large Marge Posts: 404
    Be sure to check out Lou Malnati's and Giordano's...oh and Nancy's too!

    Pan can go indirect, plate setter legs down, I put a pizza stone on top then pan on the stone after the stone has pre-heated 450+ for a while. Heat of stone crisps the crust- keep overall temp in the 400-500 range, nothing hotter needed!

    -Marge
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  • Large Marge
    Large Marge Posts: 404
    Be sure to check out Lou Malnati's and Giordano's...oh and Nancy's too!

    Pan can go indirect, plate setter legs down, I put a pizza stone on top then pan on the stone after the stone has pre-heated 450+ for a while. Heat of stone crisps the crust- keep overall temp in the 400-500 range, nothing hotter needed!

    -Marge
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