Freeing Deep-Dish Pizza: Tips And Tricks

Getting a deep-dish pizza out of its pan can be a delicate operation, but it's not impossible. The key is to prepare the pan properly before baking the pizza. One way to do this is to lightly oil the pan before adding the dough, which will help the pizza slide out more easily once it's baked. You can also try sprinkling cornmeal or flour in the pan before adding the dough, which may make it easier to remove the pizza without breaking it.

Once the pizza is baked, you can use a pizza cutter or a spatula to loosen the edges from the pan. Then, carefully slide a spatula or pizza peel underneath the pizza and lift it out. If you're using a cast-iron skillet, you can also try placing a plate over the top of the pan and carefully flipping it over to release the pizza.

Use a pizza cutter to separate the pizza from the pan

Getting a deep-dish pizza out of its pan without breaking it can be challenging, but using a pizza cutter is an effective way to do it. Here's a detailed guide on how to use a pizza cutter to separate the pizza from the pan:

Firstly, grab your pizza cutter and a pair of metal tongs. You'll need the tongs to handle the hot pan. Take the pan out of the oven using the tongs, holding it in your non-dominant hand. Hold the pizza cutter in your dominant hand.

Next, position the pan at an angle of around 45 degrees. Using the pizza cutter, carefully cut between the metal pan and the edge of the pizza. Cut in a circle, all the way around the pan's edge, to "unstick" the pizza from the pan. This step is crucial, as it will help prevent the pizza from breaking when you lift it out.

Once you've cut around the edges, carefully slide the blade of the pizza cutter underneath the pizza. This is where the angle of the pan comes into play. Gently lift the pizza out of the pan with the cutter. If done correctly, the pizza should slide out smoothly and remain intact.

The whole process should only take about 5-10 seconds. With practice, you'll be able to get your deep-dish pizza out of the pan quickly and efficiently, ensuring it stays in one piece!

Lightly oil the pan before cooking

Lightly oiling the pan before cooking is a crucial step in ensuring your deep-dish pizza comes out of the pan in one piece. This technique is especially important if you're making a true deep-dish pizza, which is typically cooked in a cast-iron pan and can be up to 3 inches deep.

When making a deep-dish pizza, it's important to remember that the crust will be thicker and denser than a traditional pizza, and therefore more prone to sticking to the pan. By lightly oiling the pan before adding your dough, you create a barrier that will help prevent the pizza from sticking. This makes it easier to remove the pizza from the pan without breaking it.

When oiling the pan, be sure to use a neutral oil with a high smoke point, such as vegetable or canola oil. This will ensure that the oil doesn't burn or smoke during the cooking process. You only need a thin layer of oil, so use a pastry brush to lightly coat the entire surface of the pan, including the sides.

Once your pan is oiled, you can proceed with adding your dough and toppings. Remember to follow the other tips mentioned earlier, such as not cutting the pizza until it's ready to be served, and using a pizza cutter and metal tongs to remove the pizza from the pan. With a little care and preparation, your deep-dish pizza will come out of the pan perfectly!

Use a square pan with 1-inch high lips

Using a square pan with 1-inch high lips to cook a deep-dish pizza is a great option, especially if you want to avoid the pizza sticking to the sides. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Pan and Dough

Firstly, you will need to oil the inside of your square pan. Use a square baking pan or dish that is around 8 inches, similar to the kind used for baking brownies. You can also use a cast-iron skillet if you prefer. Make sure to oil the bottom and edges of the pan generously.

Next, prepare your pizza dough. You can use a pre-made dough or make your own. If you are making your own, combine flour, cornmeal, salt, sugar, and yeast in a large bowl or stand mixer. Add warm water (around 90°F) and melted butter, being careful not to make it too hot, as this can kill the yeast. Beat or stir the mixture until it forms a soft and supple dough that pulls away from the sides of the bowl. Form the dough into a ball, place it in a greased bowl, and cover it with aluminium foil to rise in a warm place for 1-2 hours, or until doubled in size.

Step 2: Roll Out the Dough

Once the dough is ready, lightly flour a work surface and roll it out into a rectangle. Then, spread softened butter on top of the dough and roll it up lengthwise. Cut the dough log in half and form each piece into a ball. Place the dough balls back into the greased bowl, cover, and let them rise in the refrigerator for about an hour.

Step 3: Prepare the Sauce and Toppings

While the dough is rising, you can prepare the sauce and toppings. For the sauce, sauté grated onion, salt, oregano, and red pepper flakes in butter over medium heat. Once the onion is slightly browned, add garlic, crushed tomatoes, and sugar. Simmer the sauce on low-medium heat for about 30 minutes, or until it thickens and becomes fragrant.

For the toppings, you can use shredded mozzarella cheese, pepperoni, bacon, or any other ingredients of your choice. Grated Parmesan cheese is also a great addition.

Step 4: Assemble and Bake the Pizza

Take one dough ball out of the refrigerator and roll it out on a floured surface into a circle. Place it in the oiled square pan, pressing it into the corners to ensure it fits snugly. Trim any excess dough from the edges. Repeat this process with the second dough ball if you are making two pizzas.

Brush the top edges of the dough with olive oil to give it a nice sheen. Then, add your sauce, cheese, and desired toppings. Make sure to sprinkle the cheese all the way to the edges of the pan to create a crispy, crunchy edge.

Place the pan on a large baking sheet to catch any potential spills. Bake the pizza in a preheated oven at 400°F for 20-28 minutes, or until the crust is golden brown. If you are baking two pizzas, you can bake them simultaneously, ensuring they have enough space on the rack without touching.

Step 5: Serve and Enjoy

Once the pizza is baked to perfection, remove it from the oven and let it cool in the pan for about 10 minutes. Then, slice it into squares or triangles and serve. You can also add some grated Parmesan cheese on top as an optional extra topping. Enjoy your deep-dish pizza!

Use a pizza peel or spatula to lift the pizza out of the pan

To get a deep-dish pizza out of a pan, you can use a pizza peel or spatula. A pizza peel is a tool used in baking to move food in and out of a hot oven. It is important to use a pizza peel or spatula to transfer your raw pizza from the worktop into the oven, and also to retrieve it.

• Stretch the dough on a worktop or a flat surface to the desired size.
• Dust the pizza peel or spatula with flour or a mix of flour and semolina to prevent the dough from sticking. You can also use cornmeal or semolina flour on the peel, which acts like ball bearings under the dough.
• Lift the dough onto the peel or spatula and stretch it back out to the original size, as it may have shrunk slightly.
• Add your sauce, cheese, and toppings. Be careful not to overload the pizza with toppings, as this can add weight and make it difficult to transfer. Also, avoid getting sauce on the peel, as the moisture may cause the dough to stick. Give the peel a small shake now and then to ensure the dough hasn't stuck.
• Open the oven, pull out the rack with the pizza stone or baking sheet, and use a swift back-and-forth wrist action to slide the pizza off the peel or spatula onto the stone or sheet. Try not to angle the peel or spatula down too much, as this may cause the edge of the dough to catch on the hot surface, and your toppings may fall off.
• Once the pizza is on the stone or sheet, you can give it any minor stretches to get it back into a circular shape. If the pizza has flopped over the edge, don't worry; the crust will end up looking like the rest of the crust as it cooks.
• Close the oven door and let the pizza cook for a few minutes.
• Use the peel or spatula to slide it under the cooked pizza firmly, keeping the peel or spatula flat. Then, pull it out and place the pizza on a platter or a cutting board.

Some additional tips for using a pizza peel or spatula:

• Practice the motion of transferring the pizza a few times before attempting it with a raw pizza. You can use a dish towel or a stretched-out pizza dough skin to practice.
• If using a metal peel, warm it slightly under the hot tap to avoid condensation and moisture.
• Work quickly once the dough is on the peel or spatula to minimise the absorption of moisture from the dough.
• If the pizza sticks to the peel or spatula, lift the edge and add some flour or semolina to release it.

Let the pizza cool before serving

When it comes to removing a deep-dish pizza from its pan, there are a few methods you can use. However, letting the pizza cool before serving is a crucial step in the process. Here are some reasons why:

Firstly, allowing the pizza to cool helps prevent sogginess. This is especially important for deep-dish pizzas, as they tend to have thicker crusts and more toppings, which can retain heat and cause the pizza to become soggy if not given adequate time to cool. By letting the pizza rest, you allow excess moisture to evaporate, ensuring a crispier crust and more enjoyable dining experience.

Secondly, cooling the pizza makes it easier to handle and serve. Deep-dish pizzas are typically heavier and denser than their thin-crust counterparts due to the generous amount of toppings. Allowing the pizza to cool slightly makes it easier to handle, reducing the risk of it breaking apart or toppings sliding off when you transfer it from the pan to the serving plate or box.

Additionally, serving a pizza straight out of the oven can be dangerous for your customers or guests. A freshly baked deep-dish pizza retains a lot of heat, and rushing to serve it without letting it cool can result in burns. By giving the pizza a few minutes to rest, you ensure that it's at a safer temperature for consumption, reducing the risk of burns to the mouth, hands, or fingers.

Finally, letting the pizza cool gives the cheese a chance to set. Deep-dish pizzas are known for their generous amounts of cheese, and cutting into the pizza too early can cause the melted cheese to stick to the knife or pizza cutter, creating a messy and unappetizing presentation. Waiting a few minutes allows the cheese to firm up slightly, making it easier to cut through and ensuring that each slice holds together neatly.

In conclusion, letting a deep-dish pizza cool before serving is essential for both functional and culinary reasons. By giving the pizza a few minutes to rest, you improve its texture, ensure it's safe to handle and consume, and enhance the overall presentation. So, while it may be tempting to serve that freshly baked deep-dish pizza right away, a little patience goes a long way in ensuring the best possible dining experience for your customers or guests.

Frequently asked questions