Deep Dish


Dean,

I responded to your earlier post below and tried to post a photo, but didn't have any luck with the photo. This is a lousy photo of a deep dish I made. You can probably see what I was asking about when I asked about the malt and corn meal.

Medium image

Adam Sachs
posted over 2 years ago

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Beautiful Dave! Yes, I used malt, and rolled the pie out on a cornmeal-dusted surface. The reason my crust appears "collapsed" is that my wife insists on slicing the pie into very thin slices. Without the support of the extra crust on the sides it collapses very easily. The hard part with baking this in a Woodstone with a 50' deck is that you have to find the "sweet spot" where the floor temp is just right, and you have to adjust the radiant flame just right to make sure the bottom and top cook correctly.

Dean T.
posted over 2 years ago


Uh huh, blame it on the wife Adam... :-P Seriously, that pizza looks legit. What kind of pan are you using?

Adam, about the images bear with me please. I'm working on a number of changes to the site that are image-related. The two biggest are adding images to replies, and larger image sizes. These features will be done very soon.

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Raj Irukulla admin
posted over 2 years ago


Thanks! I used the black steel pan from FG.

Adam Sachs
posted over 2 years ago

Nice. I've been meaning to get one of those. Can't find the right size though.

- Raj   over 2 years ago


I got 12" deep dish pans made of black carbon steel made by Hillside Metalware through Wasserstrom Restaurant Supply. As a matter of fact, I ordered two of them, but when the order arrived one of the pans they sent had a perforated bottom. They told me to keep that one, and also sent me the correct one for no charge. http://www.wasserstrom.com/restaurant-supplies-equipment/Product_119993

Dean T.
posted over 2 years ago


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