Customer Reviews

Deep Dish Pizza Pan 14" diameter x 2" Deep

5 star:		(7)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

I recently purchased the 12 inch for my wife along with "The Great Chicago-Style Pizza Cookbook" by Jr., Pasquale Bruno. This book is a must have. Using this pan, the pizza turned out almost as good as the real thing given the helpful hints in the book which help to overcome the shortfalls of cooking pizza in your oven at home. This includes parbaking the crust for 5 minutes before adding the ingredients. I recommend purchasing both the 12 inch and 14 inch pans, since the book calls for the 12" for stuffed pizzas and the 14" for their standard Chicago #1 and #2 recipes.

Great pan, heavy guage metal, cooks evenyly as well. If you're doing a deep dish pizza would recommend using shortening to grease it intead of oil. Wipe some shortening on with a papertowl or linen, if it show gray, wipe it off and do again till clear, this helps remove any residual flavors/tastes from the pan. Also recommend preheating a stone and putting the pizza on it for 10 minutes if you like a crispier bottom layer. Don't get the recommended Amazon pan gripper, it's too weak to lift a loaded 14' pan. Enjoy!

Every cook should have one of these! It works for all kinds of dishes besides pizza. It is very sturdy and of good quality and the company shipped it in a very timely fashion.
If you ever needed a large pan for recipes, then this is for you!

We just received this today, so I have not yet had a chance to use it, however there are a couple things about it that really impressed me. First, I just ordered it yesterday morning and chose standard shipping - it was on my doorstep just after noon today! Secondly, it did not come with a bunch of needless packing, just the pan in the box with some cushioning, no excess for me to dispose of. And finally, I was washing it, preparing it for use this weekend and turned it over while rinsing it. There on the back was stamped USA. Glad I made this purchase. We will see how it functions over the weekend.

Just got this. Looks good, nice large pan for a serious chicago deep-dish pizza. Looks like stainless steel, thick, probably sturdy (in fact you could run it over with a car) comes with an oily substance that was obviously left over from the manufacturing process so wash it first. Good product for the money.

I was very surprised at the quality of this pizza pan. I was happy that it was not a cheap, thin metal like some of the other pans I've seen.

Big, works well, is and continues to be the perfect pan in our house for deep dish pizzas. Buy one, they're hard to find locally!

I bought this deep dish pizza pan to try and recreate Gino's East style pizza for my wife, whom I dragged from her native Chicago. The dish is nice and sturdy, so there are no quality issues. As a self professed novice to the deep dish, the only issue I have is trying to remove the cooked pizza from the pan. I know that there are pans available with a removable bottom, which in hindsight sounds like a good idea. But the professionals seem to be successful with solid dishes. Until I learn how to do it properly, lining the bottom of the pan with a sheet of aluminium foil has been really helpful to hoist out a cooked pizza.
For startup tips, I suggest the following dough recipe:
http://www.pizzamaking.com/deepdish.php
The dough recipe is enough for this 14" pan. You need about 1 lb of shredded mozzarella (half below toppings, and half on top of toppings), 1/4 lb of pepperoni, plus other toppings, and about 30 oz of tomato sauce (1 tsp basil, 1 tsp oregano, 1 Tbl garlic) poured on top of the lightly patted down toppings. Bake 425oF for 40min. My wife seems to like it.

This pan is where it's at! Grew up in Chicago, moved to Florida for obvious reasons. Pizza in Florida leaves a lot to be desired. Not any more! Now I can duplicate - no - improve on Giordano's famous stuffed pizza. I've made some amazing pies with this pan! Buy it! You'll love it!