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[DaveH]

I have a few people requesting my deep dish pizza. Not wanting to get into the bake & sell I thought more like take & bake.

Thus the disposable pan question.

Anyone try these (I intend to try it) or have any thoughts?

[Pete-zza]

DaveH,

I don't recall reading about disposable pans or trays for the deep-dish style. You might get some possible leads from PMQ at http://www.pmq.com/tt/viewtopic.php?t=7647. Or you might send Tom Lehmann an email and ask him, at tlehmann@ aibonline.org.

Peter

[mrmojo1]

this is an interesting ?.  i used 1800-loutotgo quite a bit a few years ago...they come frozen pre-cooked in disposable pans.  looked like they baked em in there. everything was conformal...and for what i needed they were so good as compared to aything i had here in boise for a long time...now homeade is better.  but these frozen pies worked.  so i think lou cooks em in the foil disposables...

[loowaters]

One note on the Lou-to-Go pans:  they're black on the outside for, what we have determined, obvious reasons.

Loo

[DaveH]

I baked a small (8 x deep dish in an aluminum pan (cost .50) and the main difference was the sides didn't brown as much and it took a few minutes longer to bake.

The top was beautiful and, most importantly, the taste (according to my "testers") was great!

Will try a larger one (12 x 9?) and see how it works. I wasn't thinking about cooking/freezing just "assemble and go".

[Mad_Ernie]

I've come to conclude that the deep-dish style pizza is much more forgiving in terms of use of bakeware.  I typically use a 12" ceramic dish and rarely use my black aluminum 15" pan.  Maybe it has to do with the amount of fat/oil in the dough recipe that allows for this.

Hey Dave, here's an idea: get some small round crockery or ceramic pots to cook your pizza.  It would probably be more expensive than disposable aluminum, but I bet it would look cool!

[IndyRob]

Way back when, when I was a teenager in Detroit, a local restaurant started selling frozen take & bake pizzas.  Oddly enough, we discovered them in our local pharmacy's freezer.  Though expensive, they were excellent - if hard to categorize.  Kind of like Sicilian meets Pizza Hut pan.

But they came (and were baked) in plain aluminum foil pans (rectangular - about 6" x 8").  I'm pretty sure that the dough was not par-cooked since I seem to recall a doughy one that had not baked long enough.  But somehow the crust would get nicely golden.  Knowing what I know now, I wish I could go back in time and dissect one.