Author Topic: Emeril's Deep Dish (Read 4513 times)

buzz · « **on:** October 27, 2005, 10:10:29 AM »

A couple of nights ago I caught a re-run of Emeril's pizza party show on "Emeril Live". At the end he made a deep dish with the oven at 450, but he said to cook it for 20-25 minutes. His pizza came out a perfect golden brown. There's no way any deep dish I've ever cooked has been done in 20-25 minutes! Were they fudging the results? A better oven? He did use a black deep dish pan--could this be it?

Pete-zza · « **Reply #1 on:** October 27, 2005, 10:31:39 AM »

buzz,

I am always skeptical about how dishes are prepared on programs like Emeril's, but a dark pan will cook a deep-dish faster than a shiny aluminum one. Like you, I have a pan around 9 1/2 inches, and I have been able to bake a deep-dish in it in around 25 minutes at 450 degrees F. (I preheat the oven at around 500 degrees F and lower the temperature to 450 degrees when I put the pan in the oven). If Emeril's deep-dish was larger than 9 1/2 inches, I am suspicious of the 450 degrees, 20-25 minutes claim, even in a dark pan.

Peter

buzz · « **Reply #2 on:** October 27, 2005, 12:02:19 PM »

My 9.5 incher is shiny metallic gray (not black), and usually I run about 35-40 minutes at 450. The one Emeril made was big and looked perfectly cooked!

AdamtheGreek · « **Reply #3 on:** October 27, 2005, 05:19:16 PM »

I've been cooking Chicago-Style pizzas for about 1-1/2 years now, and the only time I've seen a pizza like that get done in 25 minutes is at a higher altitude, usually 4,000 ft and above. So I'd say it's pretty fishy.

cdodson · « **Reply #4 on:** October 28, 2005, 10:01:32 AM »

Buzz,

Every time I have left a deep dish in the oven for 30 minutes, it has overcooked. In fact, I have had to tell people that want the recipe to cook it for 23 minutes at 425 degrees F. That has worked for me in my 10" x 3" Springform pan as well as my larger 2" pans.

BTW, I made several pizzas last week for my colleagues at work using your recipe. Yesterday morning one of the guys e-mailed me the Emeril Pizza episode that he recorded. I've yet to watch it but I think it was a subtle hint for me to keep 'em coming.

DKM · « **Reply #5 on:** October 28, 2005, 07:38:34 PM »

I ccok mine at 450^O for 25 minutes and they come out a nice golden brown unless the dough was cold when I made the pizza. I do use a well used black pan.

DKM

buzz · « **Reply #6 on:** October 29, 2005, 09:01:57 AM »

This is ver y interesting! My normal cook time is 35-40 minutes at 450--the last one I made took around 50 minutes! Must be the black pan that speeds up the process!

DKM · « **Reply #7 on:** October 29, 2005, 02:20:55 PM »

I the one time I cooked mine for 35 minutes the crust burned.

What kind of fat do you use in the pan?

DKM

buzz · « **Reply #8 on:** October 30, 2005, 10:48:55 AM »

No fat at all in the pan.

buzz · « **Reply #9 on:** October 30, 2005, 10:55:23 AM »

I have tried greasing the pan with oil or butter in the past and it doesn't make any difference in the cooking time!

pam · « **Reply #10 on:** October 31, 2005, 09:30:59 AM »

Quote from: Pete-zza on October 27, 2005, 10:31:39 AM

buzz,

I am always skeptical about how dishes are prepared on programs like Emeril's, but a dark pan will cook a deep-dish faster than a shiny aluminum one. Like you, I have a pan around 9 1/2 inches, and I have been able to bake a deep-dish in it in around 25 minutes at 450 degrees F. (I preheat the oven at around 500 degrees F and lower the temperature to 450 degrees when I put the pan in the oven). If Emeril's deep-dish was larger than 9 1/2 inches, I am suspicious of the 450 degrees, 20-25 minutes claim, even in a dark pan.

Peter

Pete-zza,

I also preheat my oven to 500°, but I cook the pie at that temp for 5 min before lowering the temp to 450°.

I've been using the same 15" steel pan that I've received for Christmas in 1988. By now, it's extremely well seasoned, but I don't recall a pie ever taking more than 25 min to cook @ 450°; in fact, I usually check the pie at 20 min (5 at 500° + 15 at 450°) to make sure it doesn't burn. (I do remember burning the first few pies because I left them in too long.

)

buzz · « **Reply #11 on:** October 31, 2005, 09:35:48 AM »

This is truly bizarre--I start checking it at 35 minutes, then at 40 and so on. As I said, the last one I made I took out at around 50 minutes, and it was underdone!

Pete-zza · « **Reply #12 on:** October 31, 2005, 12:51:35 PM »

buzz,

This may seem like an impertinent question, but is your oven operation properly? I once had the lower heating element go and it took me quite a while to detect its failure. The top element was still working and putting out just enough heat to fool me.

Peter

DKM · « **Reply #13 on:** October 31, 2005, 03:51:27 PM »

I was beginning to wonder the same thing, Peter.

The one time I used butter, I burnt the pizza real good.

DKM

buzz · « **Reply #14 on:** November 01, 2005, 09:04:58 AM »

Oven is fine--not very old. I have a thermometer inside which reads 450!

Ronzo · « **Reply #15 on:** November 01, 2005, 04:46:33 PM »

My first attempt at a Chicago stuffed crust was done in about 25 minutes (first at 450 for 15 minutes, then 400 for 10). It was in a 13 1/2" cast iron pan, and filled it to the top.

The crust was scaring me at about 20 minutes, even, because it was becoming VERY brown. I took it out and put some sauce on it. That helped slwo the browing down.

Came out great.

buzz · « **Reply #16 on:** November 02, 2005, 09:35:58 AM »

It's got to be the pan!

cdodson · « **Reply #17 on:** November 02, 2005, 10:14:32 AM »

Have you tried different ovens? I've been using four different ovens and my results have been consistent even with different pans. As long as I stay at or just under 25 minutes at 425 degrees F, things turn out okay. I may preheat to 450 but I turn it down to 425 as soon as the pizza goes in (deep dish only).

buzz · « **Reply #18 on:** November 02, 2005, 11:27:58 AM »

I only have the one oven--gas. It's very up-to-date, heats to the right temperature, etc. When I used to cook deep dish in my old electric oven, I had the same cooking times.

pam · « **Reply #19 on:** November 03, 2005, 07:56:17 PM »

Hey Buzz,

Just a wild shot in the dark: what rack do you cook your pie on?

I've found that the bottom rack is too low for the top of the pie to cook before the bottom burns. I cook mine on the top rack for 15-18 min, then transfer it to the bottom rack for up to 10 min. to finish browning the bottom crust.