I tried out my new deep dish pizza pan last week. I use shortening on the pan to prevent sticking. An alternative to that is olive oil, but I haven’t been very successful using it. Check out Amazon.com for a deep dish or other type of pizza pans. Pictured here is the one I used.
Deep Dish Results
My deep dish pizzas turn out pretty well. The key is using just the right amount of dough and spreading it out equally so you don’t have too much dough around the outside edge (cornicone). The first one I made had too much dough and got kind of tough. The second one I tried stuffing with some shredded provolone in the cornicone. But I don’t yet have the technique needed for stuffing the crust. I didn’t add enough cheese, but I don’t think there was enough dough to wrap around any more cheese. In fact my cornicone is uneven because I didn’t have quite enough dough.
 1st Deep dish pizza |
 Stuffed crust |
Chicago Style
Do you like Chicago or Uno Deep dish pizzas? I do, although it can be hard to wait so long for it to cook properly, and only one or two slices are filling. I last had one at the Uno’s in Dublin, Ohio. I saw how they made them in Chicago on a pizza show on the cooking channel. They place a layer of uncooked sausage on the bottom which must be why it takes more that 45 minutes to cook.
Stuffed Crust
I love the stuffed crust from Pizza Hut, so I will keep trying on my own pizzas. There’s gotta be an easy way to recreate it! I remember having a sauce stuffed and cheese stuffed crust from somewhere. The sauce sounds harder to recreate but I should try that sometime too!
Do you like deep dish and stuffed crusts?
