The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Peter Reinhart's Chicago Deep Dish

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Doughboy's picture
Doughboy

Peter Reinhart's Chicago Deep Dish

Hey, I was wondering if anyone has tried Peter Reinhart's Chicago Deep dish? I was wondering if you should use a deep dish pan or not, and if so what size. I want to try it but I don't have a deep dish pan and wasn't sure if I could do it. Also if you have tried it can you give me some recommendations and tips and it. Photos are always welcomed as well. I love his other pizzas. I'm working on getting a thicker/chewier crust for the New-York Style, but maybe I'll try the Pizza Americana since it has milk and that always helps thicken a bit. Thanks for any informaiton.

sphealey's picture
sphealey

=== I was wondering if you should use a deep dish pan or not, and if so what size. I want to try it but I don't have a deep dish pan and wasn't sure if I could do it. ===

I would love to have a couple of cast iron deep dish pans such as are used at Due, but I have made deep dish pizza quite successfully in my lightweight aluminum cake pans. Just watch the crust - it will go from cooked to burned very rapidly.

sPh

breadnerd's picture
breadnerd

I haven't tried that exact recipe, sorry, but I've had good luck using my cast iron skillet for pizzas.  If I'm feeling really extravagent I cook some bacon in it first (for a topping) and then leave a little fat behind to grease the pan.  Otherwise I brush a little oil in it and have never had problems with sticking.  

 

krekdayam's picture
krekdayam

The cast iron skillet is  a great iway of making pizza , I normally use a paella pan becasue it fits better in the oven, lacking the handle. Prime it with olive oil and corn meal, it is read to go

 

staff of life's picture
staff of life

Can work in a pinch.  Or a deeper cake pan; just adjust the dough amt accordingly.

SOL