Author Topic: Chicago style Pizza in a Toaster Oven  (Read 2101 times)

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Offline spacelooper

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Chicago style Pizza in a Toaster Oven
« on: March 12, 2011, 04:33:49 AM »
I currently do not have an oven but do have a Cuisinart Brick Oven toaster oven.
 It has been a great toaster oven. Gets to slightly higher temps than normal toaster ovens and has pizza stone material on the sides of the oven, inside. I also use a 12" pizza stone that I have for an outdoor grill. I have had decent results with NY style pizzas but think deep dish could actually be pretty good. Has anybody messed with this. I have a 10" x 2/25" dougmakers pan. I was planning on using Loowaters Malnati recipe. I was curious about oven temps and times etc... I was also thinking about cooking the deep dish pizza ON the cooking stone. Maybe pre heating the stone on high for an hour, then drop the temp to 475? and cook for maybe 20-30 minutes, rotating halfway?
any advice would be great from someone who has messed with this same situation.

thanks,
Todd
« Last Edit: March 12, 2011, 04:37:52 AM by spacelooper »


Offline vcb

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Re: Chicago style Pizza in a Toaster Oven
« Reply #1 on: March 12, 2011, 10:21:43 AM »
I've made deep dish in my good 'ol black & decker with a heavy duty wilton 9" cake pan.
It works just fine.

Photos here:
http://www.realdeepdish.com/2011/02-12-toaster-oven-deep-dish-food-pr0n/

Get the toaster oven as hot as you can, use the speed bake option if you have one, and loosely cover the pan with aluminum foil halfway through cooking time to keep the top from burning.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline dicepackage

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Re: Chicago style Pizza in a Toaster Oven
« Reply #2 on: March 12, 2011, 11:00:47 AM »
I have tried this myself and actually found it to be much better than my home oven (I hate my home oven).  I think that the decreased size of the oven allows it to radiate more heat from the sides.

Offline Pete-zza

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Re: Chicago style Pizza in a Toaster Oven
« Reply #3 on: March 12, 2011, 11:05:11 AM »
Ed,

I enjoyed your website. Good luck with it.

Peter

Offline vcb

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Re: Chicago style Pizza in a Toaster Oven
« Reply #4 on: March 12, 2011, 11:16:13 AM »
Ed,

I enjoyed your website. Good luck with it.

Peter

Thanks, Peter!
I'm just getting started, but hope it will be another good place for people to get real info on deep dish.
My oven died on New Year's Eve and I have been saving up to replace it, so that's why I ended up using a toaster oven.
I've made two pizzas in a toaster oven so far, with good results! :-) :pizza: :chef:
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

buceriasdon

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Re: Chicago style Pizza in a Toaster Oven
« Reply #5 on: March 12, 2011, 11:59:53 AM »
Ed, Thanks for the foil over the pie reminder. That will help with my cheese browning too soon. I know once my old oven goes to toaster oven heaven I'll replace it right away.
 Regards, Don

PS. Not for Chicago deep dish BTW.
« Last Edit: March 12, 2011, 02:31:19 PM by buceriasdon »

Offline spacelooper

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Re: Chicago style Pizza in a Toaster Oven
« Reply #6 on: March 12, 2011, 01:42:49 PM »
thanks for the replies guys... I will let ya know how they turn out... maybe post pics..(unless an experiment gone bad)..smile

Offline lilbuddypizza

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Re: Chicago style Pizza in a Toaster Oven
« Reply #7 on: March 12, 2011, 08:50:17 PM »
I've made deep dish in my good 'ol black & decker with a heavy duty wilton 9" cake pan.
It works just fine.

Photos here:
http://www.realdeepdish.com/2011/02-12-toaster-oven-deep-dish-food-pr0n/

Get the toaster oven as hot as you can, use the speed bake option if you have one, and loosely cover the pan with aluminum foil halfway through cooking time to keep the top from burning.


WHY do I click these links to pics when I'm hungry???? Curses!!! ;D

Offline spacelooper

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Re: Chicago style Pizza in a Toaster Oven
« Reply #8 on: March 13, 2011, 10:21:01 AM »
All on all I think it was a success first attempt of the Deep Dish in a Toaster Oven. Actually the only 2 things were small. One was the cheese. I didn't have anything but Boar's Head slices of Mozz and slices of Provolone. I put equal layers of each and the Provolone was just too sharp. The only other thing was get my edge a little thinner... but all in all a tasty pie, that seemed to be cooked perfect for us.
I ended up cooking it about 35 minutes... the first 15 uncovered, the last 20 covered with non stick aluminum foil. I turned it several times throughout and placed the pan directly on my pizza stone, that was heated for a good 1-2 hours at high temp, then dropped to about 450 or 475 when I put the pizza in.
I will definitely be experimenting more with this method for Deep Dish.


 

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