I'm new to the group and am pretty new to pizza making.
I recently bought my first deep dish pizza pan this week, It is a 12" hard coat aluminum type pan. And was wondering how to go about seasoning it?
I have searched the forum here looking for the answer before I asked, But I'm just not finding it through searching keywords or posts.
I have also gone to other websites trying to find a way and have heard from everything to use olive oil, to shortening, to bake french fries in it a few times.
My plan was to season it the same way I seasoned my cast Iron grill pan, Which was just just coat it with a layer of shortening and bake it for half an hour or so. I was going to season the pizza pan 2 or 3 times before I even use it....Just to ensure a good coat.
Would this method work?
Next question.....And this is the DUMBER one of the two. lol In my web surfing and other forms of learning about deep dish pizza. One thing I keep seeing are whole deep dish pizzas being removed intact from the pan prior to slicing. How is this done without wrecking the pizza?
Is there somekind of trick or toolused to remove the whole pizza or am I just seeing the results of a Removeable pan being used? I did see a TV show on the travel channel this past week about Deep Dish pizza and they just took a knife and pryed the pizza out of the pan in one whole intact piece. (But they were 6" pans)
I was wondering because I've heard NEVER to cut your deep dish pizza in the pan because it will damage the pan, So for fear of looking stupid I figured I'd better ask BEFORE I make the pizza so I don't mangle it or the pan the first time out. lol