Getting a Large Pizza Out of the Pan

[Pentagarn]

I've made two deep dish pizzas so far in a 14" PSTK-coated and oiled pan.  The first time, I managed to extract the pizza with only a large crack in the crust on one side.  The second time, as I attempted to get a spatula under it and lift it out, the crust on the bottom broke as I tried to lift it, spilling its fillings all over.

I feel like I must be missing something.  My spatula are all fairly square, so it's hard to slip them between the crust and the curved pan.  They also just aren't big enough to support it if I manage to.  I have both a metal and wooden peel that could support it, but they're far too big slip under it.

What's the secret?

[vcb]

Hi.
Others in this forum more familiar with the posts in here will likely point you to similar threads that talk about offset cake spatulas, wrist technique, and lots of practice, so while we wait for them, I'll just make a few recommendations.

Make sure you let the pizza rest for at least 5 minutes before you try to get a whole pie out of your pan.

If your crust bottom isn't holding up to the acrobatics of a pizza extraction maneuver,
you might just need to bake your pizza a little longer so the crust is more sturdy.

Also, you might consider using a little more dough so you have a slightly thicker and more sturdy bottom crust.

Gluten can also help with stability, so you might consider kneading your dough an extra 30 seconds.

You can also try replacing 20-25% of your flour with semolina (many are already doing this).

The more stable the bottom crust is, the better chance you'll have of getting the pizza out in one piece.

Good luck! 

[parallei]

Pentagarn,

VCB summed it up perfectly.  VCB's first suggestion is the one to try first.  Like muffins, give it 5 min or so before you go around the edges and that pie should come out pretty easy.  Like most, I learned the hard way!

[Pete-zza]

Pentagarn,

You aren't the only one who has the problem of getting deep-dish pizzas out of their pans. You might take a look at Reply 34 at http://www.pizzamaking.com/forum/index.php/topic,8410.msg91118.html#msg91118 and the links referenced therein.

Peter

[Pentagarn]

Thanks for the suggestions and links.  I'll try just letting it rest a few minutes tonight before I try the dreaded extraction.

Lehmann's idea on PMQ sounds interesting, too.  I have a cake spatula, but it seems awfully thin relative to the 14".  It would probably work well for the 9" that I make, though.  I found that one to be less problematic, though.

[vcb]

Also, check out this video from "Chew on That" at about 2min 40seconds.

מì

This guy flips the pizza out with only his wrist and a pan gripper!