Deep Dish Pizza Pan

[intheshaw]

Ok, Ill start this off saying im no chef, and my wife does most of the cooking although I'm starting to take over. We do like getting creative and trying to make things we eat while dining out, at home. So our next thing is making a deep dish pizza like we've had while on a recent trip to Chicago, but I'm having a hard time finding the same pizza dish. The ones I've seen in Chicago have had like a wire rack under the pizza between the pan and the pizza but every pan I've seen is just the pan only.

Is this something that I need to have, or will I be fine with just a deep dish pan? Also, if I don't need it, does having it make any difference in the pizza quality?

 

[YetiDave]

You should be fine with just a deep dish pan, I'm not sure what the point of the wire rack would be. If I understand what you're saying correctly it's that there is a wire rack to keep the base of the pizza from touching the bottom of the pan? I would've thought the dough would just start to fall through the gaps at worst, or even if it held up you'd end up with a buildup of steam underneath that'd prevent it from cooking properly. So long as it has high sides, you can probably use it. In fact cast iron skillets seem to be pretty popular for cooking deep dish pizza

 

[PugslyCat]

In fact cast iron skillets seem to be pretty popular for cooking deep dish pizza

+1 - I have done some deep dish pizza in a plain cast iron skillet. It does great!

 

[intheshaw]

Yes, it is a wire rack with probably 1/2" spacing between them, and about 1/4" off the base. I had never seen that before so I was curious what the point of it is. I tried to google search it thinking it must be the standard since the few pizza places all had them but I wonder what the point is. I'm just assuming it does something since it's being used, but maybe it's just something to have the serving/cleaning at a restaurant.

 

[ouch]

Yes, it is a wire rack with probably 1/2" spacing between them, and about 1/4" off the base. I had never seen that before so I was curious what the point of it is.

Cooling rack for after the pie is cooked?

 

[Argonaut]

You guys are talking about that doughy lasagna right?

 

[the_edski]

Don't make me get my lead pipe!

You guys are talking about that doughy lasagna right?

 

[Mick]

Sorry to say but I have never had a deep dish pizza.

 

[Argonaut]

Don't make me get my lead pipe!

You'll need it to get your "pizza" out of the crockpot.

 

[the_edski]

Ok, that I'll admit was pretty funny. Why can't I fight you!

You'll need it to get your "pizza" out of the crockpot.

 

[Argonaut]

Ok, that I'll admit was pretty funny. Why can't I fight you!

Idol worship I guess.
I actually like Deep Dish tomato sauce pie, I just don't consider it pizza.

 

[ouch]

You guys are talking about that doughy lasagna right?

You'll need it to get your "pizza" out of the crockpot.

Idol worship I guess.
I actually like Deep Dish tomato sauce pie, I just don't consider it pizza.

Wow. Usually it's the NY'ers making these cracks.

 

[Argonaut]

Wow. Usually it's the NY'ers making these cracks.

I've got "familia" from the old country. My Great Grandparents and Uncle Bruno;

 

[Captain Pre-Capsize]

sorry to say but i have never had a deep dish pizza.

Let's take up a collection and send this guy a pie from Lou Malnati's!!!!!

 

[Nick Danger]

Sorry to say but I have never had a deep dish pizza.

If you ever make it to Chicago for a visit, a trip to Lou Malnati's or Uno's is on me.

Nick

 

[ixiboneheadixi]

Uno's is around the country and not too good, the ones ive been to are actually starting to focus on thin crust artisan pizzas now cause well sorry to you deep dish lovers, but outside of chicago, almost no one will take a deep dish tomato sauce dough ball pie thingy, over a pizza. i also grew up in canada, and the only pizza you get there is normal(like a NY pizza which has a fairly thin crust) or thin crust(super thin crust), no one where i grew up liked deep dish dough pies at all.

 

[barrycv]

The ones I've seen in Chicago have had like a wire rack under the pizza between the pan and the pizza but every pan I've seen is just the pan only.

Where did you go? I've consumed the deep from probably every place around town & have never seen a wire rack used during the cooking process.

 

[Nick Danger]

Uno's is around the country and not too good, the ones ive been to are actually starting to focus on thin crust artisan pizzas now cause well sorry to you deep dish lovers, but outside of chicago, almost no one will take a deep dish tomato sauce dough ball pie thingy, over a pizza. i also grew up in canada, and the only pizza you get there is normal(like a NY pizza which has a fairly thin crust) or thin crust(super thin crust), no one where i grew up liked deep dish dough pies at all.

FYI: the Uno's chain of restaurants are absolutely nothing like the original location in Chicago. The chain is horrible. Pizza from the original is sublime.

Nick

 

[Kostas1]

FYI: the Uno's chain of restaurants are absolutely nothing like the original location in Chicago. The chain is horrible. Pizza from the original is sublime.

Nick

+1 Billion!

The one downtown is excellent, and Due is great too! Those and Lou Malnati's are so good, they could convert all non-Chicagoans (ya' hear me NYC & Canada ) to eating pizza the adult, gentlemanly way...with a fork and knife. Also miss the old Gino's...with enough cheese for 20 "regular" pizzas.

 

[the_edski]

Haven't been to the Uno's downtown,but have been to Due's, excellent pizza and service!

+1 Billion!

The one downtown is excellent, and Due is great too! Those and Lou Malnati's are so good, they could convert all non-Chicagoans (ya' hear me NYC & Canada ) to eating pizza the adult, gentlemanly way...with a fork and knife. Also miss the old Gino's...with enough cheese for 20 "regular" pizzas.