Deep Dish Attempt


A heavy emphasis should be placed on the *attempt* portion of my post title. While it looks passable, this pizza left a lot to be desired. The good news there are many easy fixes that can be incorporated into the iteration.

A question for the deep dish experts out there: During the bake, the sides separate from the wall of the pan. This caused the bottom portion of the edges to be undercooked. How do I correct this? Is it a matter of pushing the dough into the side of the pans?

A few other pieces of information:

1. The pan used wasn't heavy enough. This would have definitely helped. The pan in the picture is a 20 gauge cake pan. It should be 14 gauge to have the proper thickness.

2. I followed the deep dish dough recipe in the Pizza Bible and used Ceresota flour. I was pleased with the dough, even though end result wasn't amazing.

3. This dough ball went through a 24 rise. Tonight I will try the second dough ball.

Medium 01 img 0390

Medium 02 img 0388

Medium 03 img 0387

Medium 04 img 0384

Medium 05 img 0382

Thumb raji
Raj Irukulla admin
posted almost 2 years ago

Save 0

Raj,

I'm not an expert, and it sounds to me like your diagnosis is on. For what it's worth, I use a heavy gauge black steel pan, and it holds and conducts the heat really well; I make sure there's no airspace between the crust and the pan; I rotate the pan about 13 minutes into the bake (and do the bake on my lower steel); and I add the sauce after the bake. I can't tell from the photo whether you used a rolling pin to cut the dough at the top, which is what I do.

Good luck with tonight's bake!

Medium image

Adam Sachs
posted almost 2 years ago


Sign In to reply to this post