Emilie Meyer
Deep-dish pizza is undeniably delicious, and its preparation differs from that of a traditional pizza. The crust of a deep-dish pizza is thicker, flakier, and has a higher fat content. It is typically baked in a deep dish cake pan, but can also be made in a springform pan. Springform pans are ideal for deep-dish pizzas because their high sides help contain the ingredients, and their removable bottom makes slicing and serving easier.
| Characteristics | Values |
|---|---|
| Pan type | Springform pan |
| Pan shape | Round |
| Pan size | 9-inch |
| Crust type | Deep dish |
| Crust texture | Crunchy-edged, flaky, thick, tender |
| Crust ingredients | Flour, cornmeal, salt, sugar, yeast, warm water, butter, olive oil |
| Toppings | Cheese, Italian sausage, pepperoni, bacon, tomato sauce |
| Toppings order | Cheese, toppings, sauce |
| Cooling time | A few minutes |
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What You'll Learn
Deep-dish pizza crust
A deep-dish pizza crust is made with a much higher fat content than a traditional pizza crust, resulting in a thicker, flakier, and more tender texture. The crust is similar to a pie crust and is baked in a deep pan, allowing for generous amounts of toppings and sauce.
To make the crust, you can use a stand mixer with a dough hook attachment or a hand mixer with a large bowl. Combine flour, cornmeal, salt, sugar, and yeast in the bowl. Give these ingredients a quick mix, ensuring not to use very hot water as it will kill the yeast. The ideal temperature for the water is between 90°F (32°C) and 115°F. You can also add olive oil, melted butter, and active dry yeast to enhance the dough's texture and flavour.
Once the dough is prepared, roll it out on a lightly floured surface, aiming for a 12-inch circle. Using a rolling pin as guidance, place the dough over a 9x2-inch deep dish cake pan or a 9-inch springform pan. Press the dough into the pan with your fingers, ensuring a snug fit. Trim any excess dough from the edges with a knife.
For an extra touch, brush the top edges of the dough with olive oil to give the crust a beautiful sheen. This step also helps achieve a crispy texture. The cheese goes directly on top of the crust, followed by your desired toppings and sauce.
If you're using a springform pan, you can slice the pizza sooner than if you were using a regular pan, thanks to the removable bottom of the springform pan, which makes slicing and serving much easier.
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Springform pan benefits
A springform pan is a circular baking dish with a removable bottom and sides. It is a versatile pan that can be used for baking cakes, tarts, cheesecakes, and deep-dish pizzas.
Ease of Use and Cleanup
Springform pans are easy to use and require minimal cleanup. They have a non-stick coating, which makes wiping away excess food stuck to the pan a breeze. They can be used on various surfaces, including gas stoves, and do not require an additional coat of grease or spray.
Removable Bottom and Sides
The removable bottom and sides of a springform pan make it easy to release the baked goods from the pan without damaging their structure. This is especially useful for delicate desserts like cheesecakes, which cannot be easily flipped over to remove them from a regular cake pan. The removable bottom also allows you to serve your creation directly on the pan's base, eliminating the need for a separate cake plate.
Versatility
Springform pans are incredibly versatile. They can be used for various dishes beyond cheesecakes, such as cakes, tarts, pies, and even deep-dish pizzas. The high sides of a springform pan are particularly useful for containing the generous toppings and sauces of a deep-dish pizza.
Affordable and Accessible
Springform pans are affordable and can be found in most food stores. They usually come in sets of two or three pieces, making them convenient for cooking multiple dishes simultaneously.
Easy Slicing and Serving
The removable sides of a springform pan also make slicing and serving your creations much easier, especially for deep-dish pizzas. You don't have to wait as long for the pizza to cool down before slicing and serving it.
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Dough preparation
To prepare the dough for a deep-dish pizza in a springform pan, you will need the following ingredients:
- Flour
- Cornmeal
- Salt
- Sugar
- Yeast
- Warm water (around 90°F or 32°C, but not hotter than 115°F)
- Olive oil
- Butter, melted and slightly cooled
Combine the flour, cornmeal, salt, sugar, and yeast in a large bowl or the bowl of a stand mixer fitted with a dough hook attachment. Give these ingredients a quick toss with a mixer on low or a large wooden spoon.
Next, add the warm water, olive oil, and melted butter. Ensure that the water is not too hot, or it will kill the yeast. Mix until a dough forms.
Once the dough is prepared, you can freeze it for up to 2 months. Alternatively, allow the dough to rise in the refrigerator until puffy. Keep the dough in a lightly floured bowl and cover it with plastic wrap.
After the dough has risen, roll it out on a lightly floured surface, working it into a circle large enough to cover the bottom of your springform pan.
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Layering toppings
When making a deep-dish pizza in a springform pan, the toppings are layered in a specific order. First, the cheese—typically low-moisture mozzarella—is spread over the dough. Then, add your desired toppings, such as pepperoni, bacon, cooked and crumbled sausage, thinly sliced green peppers, onions, or mushrooms. Finally, pour the sauce on top.
The sauce used in Chicago-style deep-dish pizza is typically uncooked and has a thick, chunky texture and slightly sweet flavor. To achieve this, you can crush whole San Marzano tomatoes, which are known for their thick flesh and sweet, robust flavor.
It is important to note that the high sides of a springform pan help contain the ingredients, and the removable bottom makes slicing and serving much easier. Additionally, the use of all-purpose flour is ideal for deep-dish pizza dough as it helps hold its shape while rising and can adequately hold the layers of toppings.
When layering the toppings, feel free to add enough to suit your taste preferences. However, be careful not to overload the pizza, as the layers of toppings should be contained within the walls of the crust.
For an even base layer of cheese, use sliced mozzarella as it melts evenly and browns faster than whole milk mozzarella. Additionally, precooking toppings like salami or pepperoni in a nonstick skillet can help render some of the fat and make them crispier.
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Freezing instructions
You can freeze the pizza dough after preparing it through step 4. Instead of letting it rise in the refrigerator, you can freeze it for up to 2 months. Then, let the dough thaw overnight in the refrigerator and allow it to rise at room temperature for 1 hour before continuing with step 7.
You can also freeze the sauce for up to 2 months. To do this, store the sauce in a tightly covered container in the refrigerator for up to 2 days.
If you have made a pizza but want to freeze it for later, wrap the pizza in plastic wrap and place it in a large plastic bag. Keep it in the freezer for up to 3 months. When you want to eat it, thaw it overnight in the refrigerator.
To bake a frozen deep-dish pizza, preheat your oven to 425°F (218°C). Remove the pizza from its packaging and wipe away any condensation. Lightly oil the pan and return the pizza to the pan. Bake on the middle rack for 25-35 minutes, or until the cheese has melted and the crust is crispy and golden brown. If the pizza has already been thawed, reduce the baking time by 5 minutes.
Microwaving a frozen deep-dish pizza is not recommended, but if you wish to do so, place the pizza on a plate and microwave on high for 6 minutes. Then, let the pizza rest for 1 minute before removing the plate from the microwave. Position the pizza on the center rack of the oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F.
Let the pizza sit for 5 minutes before cutting it with a knife, not a pizza cutter. Leave the center of the pizza uncut so that you can get a glorious cheese pull when lifting a slice!
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Frequently asked questions
Yes, a springform pan is a great option for making deep-dish pizza. The high sides help contain the ingredients, and the removable bottom makes slicing and serving easier.
A 9-inch springform pan is a standard size for a deep-dish pizza. You can also use a 6-inch springform pan if you prefer a smaller pizza.
Using a springform pan for deep-dish pizza makes slicing and serving easier. It also helps contain the ingredients, especially if you are making a pizza with a lot of toppings and sauce.
Grease the inside of the pan with olive oil before adding the dough. This will help the crust get crispy.
Yes, springform pans can also be used for other types of pizza, such as Chicago-style stuffed pizza. The springform pan allows you to create a bottom crust and a top crust, with the toppings and sauce in between.
