Deep Dish Pizza Pans: Reviews And Buying Guide

There are many options for deep-dish pizza pans, but the best one for you will depend on your preferences and needs. For example, if you're looking for something easy to use and affordable, the Lloyd Pans Chicago Style Deep Dish Pizza Pan is a great option. It's made of heavy-gauge aluminum, has a high oven-safe temperature, and produces an evenly browned crust. On the other hand, if you're looking for something more durable and able to withstand high heat, you might want to consider a cast iron skillet, which can be found at most local cooking supply stores or big-box retailers like Walmart or Target.

Chicago-style deep-dish pizza pans

If you want to make a Chicago-style deep-dish pizza, you'll need a pan with a deep base. The deeper the pan, the more authentic your pizza will be. LloydPans offers a range of Chicago-style deep-dish pizza pans with depths of 1.5 inches and 2.25 inches, which come in a variety of diameters. These pans are ideal for proofing dough and can be stacked for easy carrying. They are made from heavy 14-gauge aluminum and feature a round rim for safe handling. However, pans over 16 inches may not fit in a standard home oven.

Another option is the Chicago Metallic Professional Non-Stick Deep Dish Pizza Pan, which has a depth of 1.5 inches and a diameter of 14.25 inches. This pan is made from heavy-duty carbon steel and features a non-stick coating for easy baking and cleanup. It is oven-safe up to 450 degrees Fahrenheit and dishwasher-safe, although hand-washing is recommended to extend the product's life.

When choosing a deep-dish pizza pan, consider the size of your oven and the desired depth of your pizza. Additionally, if you prefer a non-stick pan for easier cleanup, the Chicago Metallic option may be a better choice.

Black steel vs non-stick coating

When it comes to choosing the best deep-dish pizza pan, one of the key considerations is the type of material it is made of. Black steel and non-stick coatings are two popular options, each with its own advantages and drawbacks. Here is a detailed comparison to help you decide which one is best for your pizza-making needs.

Black Steel Pizza Pans

Black steel pizza pans, also known as carbon steel or blue steel pans, are often recommended for achieving the perfect deep-dish pizza crust. They are known for their ability to conduct heat efficiently, resulting in a crispy exterior and soft, chewy interior—the hallmark of a good deep-dish pizza. Black steel pans are also durable and can last a lifetime with proper maintenance. However, one of the challenges of using black steel pans is that they require seasoning before use, which can be a time-consuming process. Additionally, they need to be maintained properly to prevent rusting and ensure optimal performance.

Non-Stick Coating Pizza Pans

Non-stick coating pizza pans offer convenience and easy release when it comes to baking deep-dish pizzas. The non-stick surface allows for effortless removal of the pizza from the pan, making it ideal for those who want a low-maintenance option. Non-stick pans are also easier to clean and typically dishwasher-safe. However, one of the main drawbacks of non-stick pans is that they may not produce the same level of crispness in the pizza crust as black steel pans. Some pizza enthusiasts even claim that the non-stick coating prevents proper crisping of the crust. Additionally, the non-stick coating may degrade over time with frequent use and exposure to high temperatures.

Both black steel and non-stick coating pizza pans have their advantages. Black steel pans are ideal for achieving the perfect deep-dish pizza crust, but they require more maintenance and care. On the other hand, non-stick pans offer convenience and easy release but may not deliver the same level of crispness. Ultimately, the decision between black steel and non-stick coating pans depends on your specific needs and priorities as a pizza maker. If you prioritize crust texture and don't mind the extra care, black steel pans are the way to go. However, if you value convenience and ease of use, non-stick coating pans might be a better choice.

How to avoid soggy pizza

To avoid a soggy pizza, it is important to get the right temperature and cooking time. For a deep-dish pizza, the oven should be around 425°F, and the pizza should be cooked for 20-30 minutes. If you are cooking a thinner crust pizza, the oven temperature should be higher, between 500 and 550 degrees Fahrenheit for a home oven, and up to 800-1000 degrees Fahrenheit for a wood-fired oven.

The pan or stone you use is also important. If it is not made for pizza, it might not distribute and transfer heat evenly, resulting in a soggy middle and overcooked edges. A thin pizza peel, pan, or stone won't conduct heat evenly, so it's best to use a pizza stone or steel to achieve a crispy crust. Make sure your pan is fully preheated before adding the dough. This will help to form a crispy crust and stop the dough from becoming too moist.

The number of toppings can also contribute to a soggy pizza. Too many wet toppings on a thin crust can create a moist environment, so it's best to use fewer wet toppings or opt for a thicker crust that can handle more toppings. If using fresh mozzarella, cut it into larger slices to reduce the amount of cheese on the pizza and prevent the crust from becoming soggy.

If you're reheating a pizza, avoid using a microwave as this can make the crust soggy. Instead, reheat the pizza in a skillet or in the oven on a baking sheet.

Pizza pans vs pizza stones

Pizza pans and pizza stones are two different tools that can be used to make pizza at home. Each has its own advantages and disadvantages, and the best option for you will depend on your preferences and priorities. Here is a detailed comparison to help you decide which one suits your needs:

Pizza Pans:

Pizza pans are typically made of metal, such as steel or aluminum, and can be either perforated or non-perforated. They are easy to use, as you simply stretch out the dough and place it in the pan. They are also beginner-friendly and affordable, usually costing between $10 and $30. However, one drawback is that they take longer to heat up and bake the pizza, which can result in a denser crust. Non-perforated pans can trap steam, making it harder to achieve a crispy crust, while dough can sink into the holes of perforated pans, especially if the dough is thick or the pizza is heavy with toppings.

Pizza Stones:

Pizza stones, on the other hand, are made of materials like cordierite, clay, or ceramic. They are preheated in the oven to simulate the hot floor of a pizza oven. Pizza stones are porous and absorb moisture from the dough, resulting in a crispier crust. They bake pizza faster and hotter, creating a lighter and airier crust. However, pizza stones have a steeper learning curve and require practice to master. They are also more prone to cracking and can be challenging to clean due to absorbed moisture and fats. Additionally, they are generally more expensive than pizza pans.

So, Which One Should You Choose?

If you are a beginner, a pizza pan might be a good starting point. They are easy to use, clean, and affordable. However, if you are looking for a tool that will make a better pizza, a pizza stone is the way to go. Despite the learning curve and maintenance requirements, a pizza stone will give you a crispier, lighter, and airier crust that is similar to what you would get from a pizza oven.

Deep-dish pizza history

The deep-dish pizza was invented at Pizzeria Uno in Chicago, founded by Ike Sewell and Richard Riccardo in 1943. The pizza was created as a way to use up the extra dough left over from making regular pizzas in restaurants. The recipe for deep-dish pizza soon became more popular than traditional Italian pizzas. Sewell and Riccardo's creation was a pizza cooked in a pie pan or cake tin, with a thick crust, resembling an upside-down bowl. The dough was made with scalded milk, butter, and sugar.

The restaurant's cook, Alice Mae Redmond, later adjusted the recipe to be made with water and olive oil and a "secret dough conditioner" to make it stretch better. In the 1960s and '70s, the dough ball became larger to cover the full sides of the pan, with a higher fat percentage. Redmond later worked at Gino's East, founded in 1966, where she made a fattier, biscuit-like dough. Uno's original pizza chef, Rudy Malnati, has also been credited with developing the recipe.

Deep-dish pizza is often eaten with a knife and fork due to its thickness and messiness. The thick crust is sometimes made with cornmeal for texture and may be parbaked before the toppings are added. The top of the crust is typically layered with meats, vegetables, and mozzarella cheese, while the sides rise to the top of the pan. A layer of crushed tomatoes is then ladled over the top, and the whole pizza is baked. The pan in which it is baked gives the pizza its characteristic high edge, providing ample space for large amounts of cheese and chunky tomato sauce.

Deep-dish pizza is said to have been inspired by ancient flatbreads topped with herbs, vegetables, and oils, enjoyed by the ancient Egyptians, Romans, and Greeks. In the 1500s and 1600s, Italy was introduced to tomatoes, which were initially thought to be poisonous berries. However, the poorer population began using them in their bread and other dishes, and soon they became a staple in the Italian diet. In the 1700s, Naples, Italy, became known for its pizza, considered a poor man's meal. Street vendors sold slices of flatbread, typically topped with anchovies, tomatoes, oil, garlic, and cheese.

In 1889, Raffaele Espisito, a Neapolitan pizza maker, created the Pizza Margherita—a blend of tomatoes, mozzarella, and basil—to honour Queen Margherita of Savoy. Throughout the late 1800s and early 1900s, Neapolitan immigrants arrived in the US, particularly in Chicago, in search of factory jobs. Sewell and Riccardo aimed to create an Italian-American version of pizza, something more substantial than the thin slices of traditional pizza. Thus, deep-dish pizza was born, and it quickly spread from Chicago to neighbouring cities and eventually across the entire country.

Frequently asked questions