Pie Pan

[flyinfree]

Can anyone tell me if a pie pan can be used for deep dish pizza? I am talking about the traditional dessert pie pan with the tapered edges. What are the problems one would face trying to use this style pan?

[c0mpl3x]

it turns into a flat pizza due to a lack of straight sides

[Pete-zza]

Can anyone tell me if a pie pan can be used for deep dish pizza? I am talking about the traditional dessert pie pan with the tapered edges. What are the problems one would face trying to use this style pan?

flyinfree,

I once made some mini deep-dish personal-sized pizzas using small cutter pans with sloping sides. In my case, the sides were only 7/8" so it was hard to get much depth. I can't say whether your traditional pie pan can produce similar results but you can see my results at Replies 6 and 7 at http://www.pizzamaking.com/forum/index.php/topic,560.msg5138.html#msg5138. Making larger "shallow" deep-dish pizzas shouldn't be a problem but one would want to use the right kind of pan, such as a larger cutter pan. The advantage of a cutter pan (dark anodized) over a typical metal pie pan, especially if it is a light colored aluminum pan, is that the dark pan will absorb heat better and bake the pizza better.

Peter

[Mick.Chicago]

Yeah, I think the sides are going to be too low of an angle to get anything out of it.  I personally think, with a stiff dough you could free form a deep dish pizza but have yet to try it. It would mean a weird looking and thicker edged pie though, and  I would try it in a quiche/pie dish because if it did collapse one way or the other it wouldn't be much of a problem and would still be contained and edible,  glass can give a nice finish to regular pastry but I've not tried 'bread/pizza doughs'