Author Topic: What depth pans do I need?  (Read 2981 times)

0 Members and 1 Guest are viewing this topic.

Offline The Dough Doctor

  • Tom Lehmann
  • Lifetime Member
  • *
  • Posts: 993
  • Location: Manhattan, KS
Re: What depth pans do I need?
« Reply #20 on: August 21, 2012, 07:53:31 AM »
Pan food for thought:
Deep-Dish: Black (dark colored) either 1.5 or 2-inches deep.
All other thin crust types of pizza: Coupe style pans or tapered cutting pans (40 degree shoulder 1/2-inch deep) again in a dark anodized finish.
Tom Lehmann/The Dough Doctor


Offline kramer73

  • Registered User
  • Posts: 117
Re: What depth pans do I need?
« Reply #21 on: November 09, 2012, 12:51:53 PM »
Pan food for thought:
Deep-Dish: Black (dark colored) either 1.5 or 2-inches deep.
All other thin crust types of pizza: Coupe style pans or tapered cutting pans (40 degree shoulder 1/2-inch deep) again in a dark anodized finish.
Tom Lehmann/The Dough Doctor

question:  do the dark anodized finish pans have any temperature restrictions?

Offline The Dough Doctor

  • Tom Lehmann
  • Lifetime Member
  • *
  • Posts: 993
  • Location: Manhattan, KS
Re: What depth pans do I need?
« Reply #22 on: November 09, 2012, 02:43:02 PM »
Not so long as there is dough in it.
Most pizzas baked in a pan will be best baked at temperatures of 400 to 475F for the most part. Sure, you can put them into a 1000F oven but all you will get is a pizza that is possibly done on the top and raw on the bottom. Since the pan is a heat sink you must be able to heat the pan first, then the dough inside the pan all the while the top of the pizza is baking, hence the typically lower baking temperatures employed when pans are used.
Tom Lehmann/The Dough Doctor