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[Pizza!!]

So I made my first deep dish the other night.  It was edible, but the crust was not very good, very graham crackery on the outside and dense on the inside.  It also tasted kind of burnt.  Below is the dough formula I used, and I use the method the BTB described in his posts.  The dough was for a 9in pie going 1.5in up the sides.  I was planning on a 24 hour cold ferment, but I just had to have pizza for lunch on Friday, so the dough that I made Thursday night was not used until Saturday. 

Flour (100%):    204.01 g  |  7.2 oz | 0.45 lbs
Water (48%):    97.92 g  |  3.45 oz | 0.22 lbs
IDY (.4%):    0.82 g | 0.03 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
Salt (.5%):    1.02 g | 0.04 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
Olive Oil (5%):    10.2 g | 0.36 oz | 0.02 lbs | 2.27 tsp | 0.76 tbsp
Corn Oil (18%):    36.72 g | 1.3 oz | 0.08 lbs | 8.16 tsp | 2.72 tbsp
Total (171.9%):   350.69 g | 12.37 oz | 0.77 lbs | TF = 0.125

Semolina 20% = 41 g
AP 80% = 163 g

I let the dough sit out at room temp for about 2 hours before using.  I had to use a spring form pan with a "glass" bottom.  I greased the pan with butter, which is probably why my crust burnt.  I baked it at 450 degrees directly on the middle oven rack for about 25 minutes.  It looks good, but was not.  Any tips on getting a better crust would be appreciated.  Thanks.

(http://i624.photobucket.com/albums/tt326/jw31990101/IMG_1940.jpg)

http://i624.photobucket.com/albums/tt326/jw31990101/IMG_1940.jpg

[loowaters]

You are the first that I know of to cook their deep dish pizza with a glass bottom pan of any type so to automatically say that's the culprit wouldn't be fair...but it probably is.  It just sounds like it was over cooked and you're not the first to do it.  If you must use that pan there's a couple things that quickly come to mind that you could do.  First and easiest is move it to a higher rack, assuming you have an electric oven with the element exposed you may be too close for that pan.  Second, you could preheat a stone and cook it on that.  When I use a stone I preheat at 550* for 45-60 mins. then drop the temp to 500* when the pie goes in for the bake. 

Loo

[Pizza!!]

Yeah, I know the pan most likely had something to do with it, but the bottom crust wasn't really bad, it was more the rim that did not turn out good.  I'm not sure about putting a glass bottom pan on a 550* stone, I don't know if it's capable of handling heat like that.  I'll definitely get a better pan and hopefully will see some improvements with that.  You think the 2 day ferment had anything to do with it?  Other tips suggestions?  Thanks!

Jeff

EDIT:  Oh, and the oven is gas.

[loowaters]

I would say that a 48 hr. cold ferment had nothing to do with your results as I've found, flavor wise, that's a perfect rise time for deep dish dough with this amount of yeast and oil.

Regarding your glass bottom spring form pan, most spring form pans bottoms will not contact a flat surface underneath due to the design having that bottom disk fitting into a slot that creates a lip under the pan bottom.  That's a definite drawback in attempting the pan on stone trick, it won't have direct contact as it will have a 1/16"-1/8" cushion.  However, not making direct contact will prevent the glass from ever reaching 550* as the dough it's in contact with with cook to about, what, 200*?  I wouldn't worry about the glass breaking.

My suggestion is get yourself a pan.  Straight sided, 2" deep.  Shiny is bad and will need to be seasoned on the outside.  You can usually find a 9" or 10" cake pan at any Target or Wal Mart that is at least a nice dark gray that will work.  If you want better, look into a restaurant supplier near you and see if they carry any American Metalcraft pans.  Check what they have on hand and if you want something different, have them place an order for you on their next regular order to avoid paying any shipping.

Loo

[Pizza!!]

Sounds good, a restaurant supply store near me has these hard anodized pans by American Metalcraft, that's what I want right?

http://www.wasserstrom.com/restaurant-supplies-equipment/Product_117888

[loowaters]

Yes!  Brand wise, anyway.  That link is a 1" deep pan, see if they have 2" deep.

Loo

[vcb]

Sounds good, a restaurant supply store near me has these hard anodized pans by American Metalcraft, that's what I want right?

http://www.wasserstrom.com/restaurant-supplies-equipment/Product_117888

Yep, those are good ones.

I also like these: Amco Food Service 14-Inch Round Cake Pan http://www.amazon.com/Amco-Food-Service-14-Inch-Round/dp/B00188CAC4/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1266949965&sr=8-4 I have one 14" and two 12" of these and they work great!