Deep dish pizza

So now I am offering a deep dish. I haven't ever cooked a deep dish anywhere else, so I don't know anything about them nor how ingredients affect the finished products, etc.

So when making a deep dish, are there limits of toppings? Don't the veggies sweat off a lot of water? I am offering a 16" deep dish. How much cheese should I use? Is 1.5 pounds too much?

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RC Gallegos
posted almost 5 years ago

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I don't think 1.5lbs of cheese is a lot for a 16 inch. Not sure if you are adding it all at once or in sections. For my deep dish I add cheese 3 separate times, two are layered this will help with your deep dish being less watery and much stonger. Layered on the bottom I have slices of part skim which in a 13 inch pizza I use 9oz. Add the ingredients and add 9 oz of sliced provolone and another 5 oz of shredded mozz towards the end. Provolone and Part skim mozz assist with making your pizza less wet. Like you mentioned yes vegetables can release a lot of water and make a deep dish weak. I recomend saute or roasting vegetables like spinach, mushrooms, onions and bell peppers. This releases a lot of the water and I feel actually gives these ingredients more flavor. I also add my sauce after the pizza is finished baking. See Page 78 & 79. Little steps like this will make a much better and stonger deep dish.

Tony Gemignani admin
posted almost 5 years ago

So in a commercial application, what is a realistic cook time for a deep dish if I'm sautéing veggies? Do you save any cook time not having wet sauce on it and adding it last?

RC Gallegos
posted almost 5 years ago

In a pizzeria, all your veg would be prepped before hand. It is cut and roasted, then allowed to cool in 1/3 or 1/2 pans with an elevated drain screen in the bottom of the pan. This will allow the excess water to be pulled away from the ingredient and allow it to stay firm. Depending on your batches, you may want to seperate them into more pans to allow for more even cooling. You will not save bake time precooking the veg, but you will give your customers a better final product.
In regards to cheese, I typically use 28 oz. of mozzarella on a 14" stuffed pizza. I blend whole milk and part skim mozzarella in my stuffed pizzas. I hope this helps!

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Leo Spizzirri
posted almost 5 years ago

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