As much as I enjoy having the emergency frozen pizza on hand, nothing beats a freshly baked pie. Unfortunately, the high heat required for stunningly delicious thin crust makes home baking a difficult challenge. However, that same limitation proves to be an asset when considering the deep-dish pizza pie. Yes, a hot oven is still necessary, but it is not essential to the final product. Home baked deep-dish pizza is the way to go.
Of course, the right tools make all the difference. If you try baking a deep-dish pizza with a regular sheet pan, well, you can tell just from the shape that is not going to work. I have had good results from cast iron and pie pans, but for a big pizza meant for sharing; look into this Chicago-Style Deep-Dish Pizza Set.
Measuring almost 2 inches high, with a 12-inch diameter, the deep-dish pan is made of heavyweight nonstick aluminized steel. Also included in the set is a spatula and recipes from UNO Chicago Pizzeria. Both the deep-dish pan and the spatula are dishwasher safe.
With a little practice and delicious experimentation, home baked deep-dish pizza pies are as close as the kitchen. Considering the quality of some supposed deep-dish pizzerias out there, the home cook has nothing to lose.
Discuss: Deep-dish pizza straight from the oven
Be respectful, keep it civil and stay on topic. We delete comments that violate our policy, which we encourage you to read. Discussion threads can be closed at any time at our discretion.