Deep Dish Pizza Pan - Thepizzashop
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Description
Deep dish is baked in a vessel, not on a stone. This pan is the vessel. Aluminum, semi-deep, made in Quebec.
The walls hold the dough and the toppings to full height. That is what produces the thick base, the cheese climbing the sides and the caramelized rim the style is built on. Aluminum comes up to temperature fast, so the base crisps before the top dries out. Oil the walls first and that rim turns out closer to fried than baked.
The pan covers more than Chicago. Pan pizza, focaccia, roasted vegetables, a whole fish. It gives a pizza oven something to do on the nights nobody is stretching dough, and it stacks flat between rounds. Aluminum also stays light, so a loaded pan comes out of a hot oven without a fight.
Specifications
FAQ
What is the difference between a deep dish pan and a pizza stone?
Can you use a deep dish pan in a high temperature pizza oven?
Do you need to oil a deep dish pizza pan?
Another question?
We're here to help! Call us at 1-888-606-7499 or email us at info@thepizzashop.ca
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