I was just wondering if anyone knew what the difference is between a deep dish pizza pan and a deep dish pizza stone.
I'm asking because my mother likes cooking pizza at home and she likes deep dish pizza so I planned to get her a deep dish pizza pan for her birthday. Then I learned there were deep dish pizza stones, so I don't know which to get her now.
Posted by JonnyNotSoBravo (Member # 5715) on :
From some random website that had a deep dish pan with a stone insert:
The removable genuine stone cooking surface absorbs moisturefrom the dough and toppings to provide authentic pizza parlor taste. The cooking stone helps ensure fast, even baking of fresh or frozen pizza as well as a variety of other meals and snacks. The removable non-stick deep dish pan allows you to create your favorite Chicago-style pizzas...
So, some other stuff on the website said that the stone will darken over time and eventually become non stick. I think this means it might be tough to clean the first few times and hard to slide the pizza off the stone. It depends on if you really want that crisper crust, and more even heating.
Posted by jexx (Member # 3450) on :
The thing is, with stoneware, you don't have to just cook pizza on it (in order to acheive the darkness and nonstickiness). What I did with my stoneware bar pan was bake some cookies on it, first thing, so the buttery greasy goodness got baked into the stone (the butter flavor doesn't stay, though) and turned it a lovely brown. Also: never never wash your stoneware with soap. THAT flavor WILL stay in the stone, and it's pretty irreparable. Scrap the bits off with a scraper (or stiff spatula) under hot running water. I recommend letting the stoneware cool off before cleaning it. I have gone to WAY too many Pampered Chef parties. Heh.
Posted by mackillian (Member # 586) on :
*wants stone*
Posted by pooka (Member # 5003) on :
" I think this means it might be tough to clean the first few times and hard to slide the pizza off the stone. "
It means you need to spray oil on it if you are making pizza. A deep dish will also let you cook a quiche, and pie pastry is generally a lot oilier. I have a flat pizza stone (2, actually) and a deep dish/pie stone.
By deep dish, do you mean Chicago style or Pan Pizza? For Chicago style (cheese inside and sauce on top) I use an olive oil biscuit crust and it comes out great. But I haven't had a good pan pizza. I'm not sure what I'm doing wrong... probably not enough oil in the crust or something.
Posted by Rhaegar The Fool (Member # 5811) on :
If she likes the crust and bread to be nice and crunchy, like a normal human being, than she must wish the stone, if she ist stupid, then thou shall want to get her a non stone.
Rhaegar
Posted by MEC (Member # 2968) on :
So then if you're using the deep dish stone how do you get the pizza in? How can you form the dough around the edges if the pizza stone is hot?
Oh and how big of a stone would you recommend?
[ January 13, 2004, 07:17 AM: Message edited by: MEC ]
Posted by ludosti (Member # 1772) on :
Pizza stones are great - I love mine! *laugh* In fact for a while, I had 3 because three different people had given me pizza stones as gifts (I solved that problem by regifting 2 of them). I never had a problem with sticking (but then again I always dust the stone with a little bit of semolina before I put the dough on). I am intrigued by the idea of a deep dish stone. *salivates while thinking of quiche and deep dish pizza*
quote:So then if you're using the deep dish stone how do you get the pizza in? How can you form the dough around the edges if the pizza stone is hot?
You put the dough on the stone before you put it in the oven. Posted by pooka (Member # 5003) on :
For the deep dish, I put it in the stone first. I broke my big pizza spatula giving hubby a love pat, so I don't try to put the pizza onto a hot stone anymore. It was actually a bigger pain than I think it was worth to do that. I just put the pizza on first and put it on the bottom rack.
Posted by MEC (Member # 2968) on :
But...doesn't the stone have to preheat?
Posted by ludosti (Member # 1772) on :
Nope. Some people like to pre-heat the stone. In my experience it works great without being pre-heated (actually, I've never pre-heated my stone). I do, however, put the stone (and dough) in while the oven is pre-heating.
Posted by MEC (Member # 2968) on :
![[Smile]](smile.gif)