Author Topic: Squish.  (Read 4702 times)

0 Members and 1 Guest are viewing this topic.

Offline Mick.Chicago

  • Registered User
  • Posts: 662
  • Squish.
Re: Squish.
« Reply #25 on: October 21, 2011, 11:00:53 AM »
The pan is two inches deep.

The seasoned area is about a half inch from the top of the pan.

I generally pinch my dough to about there but I'm not trying to it just feels right. 


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23367
  • Location: Texas
  • Always learning
Re: Squish.
« Reply #26 on: October 21, 2011, 11:37:14 AM »
Mick,

Thank you.

Peter

Offline BTB

  • Registered User
  • Posts: 980
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Squish.
« Reply #27 on: October 21, 2011, 12:38:54 PM »
Mick, this was a sausage pizza that I thoroughly enjoyed consuming a couple of years ago at Malnati's flagship pizzeria there in Lincolnwood, IL.  I think that this was in the same pan that you later . . . eh . . . acquired. Lucky you.

Peter, notice how close to the top of the side of the pan -- almost two inches -- that the pizza crust and contents came to.  Now it varied from time to time -- depending on the cook -- but this was the best way.  Right Mick?

                                                                                   --BTB        :P
« Last Edit: October 21, 2011, 12:44:11 PM by BTB »

Offline Mick.Chicago

  • Registered User
  • Posts: 662
  • Squish.
Re: Squish.
« Reply #28 on: October 22, 2011, 09:09:27 AM »
Interesting, there's less seasoning area on the inside, maybe its a dedicated sausage pan. But the seasoning on the outside of the pan is a few mm's thick  :-D


 

pizzapan