Can anyone recommend the best Chicago deep dish pizza pan? Aluminized steel Non-Stick? Aluminum? I normally wouldn't get the non-stick, but aluminum sounds thin and flimsy. Thoughts?
I use my regular round cake pans, which are heavy aluminum and are not non-stick. I've used glass pie plates, too.
I use my round cake pans as well, and I've read a technique to use a spring-form pan which I'm going to try next. Grease it well, and you shouldn't need to worry about not having non-stick. If you're still concerned, I'd line the bottom with a round of parchment.
We've had great luck using our cast iron skillet for deep dish pizza. My husband's recipe is here: http://www.food52.com/recipes...
Thanks all! You've convinced me that I do not need to buy yet another specialized contraption to make a good deep dish pizza. I already have everything I need.
Please enter a valid email address.
Well played. You deserve a cookie.
And you might not guess how it's made
Is This the Solution to World Hunger?
5 Reasons Why We're Loving the Ballarini Nonstick Fry Pan
Just 'Til Monday: Cookware Crushes on Sale
The Pantone Tea Color Guide
Your New Summer Drink: Seedlip + Soda
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)