Author Topic: Is this a cutter pan?  (Read 1214 times)

0 Members and 1 Guest are viewing this topic.

Offline redox

  • Registered User
  • Posts: 1051
Is this a cutter pan?
« on: March 03, 2013, 02:16:39 PM »
I bought two of these years ago at a Big Lots store. Among the drek I could sometimes find quality stuff at giveaway prices. Like Wearever, anodized aluminum 16 inch NSF pizza pans. I'm getting ready to try some Chicago pizza. Not Deep Dish for now. So is this the sort of pan I need? And is this a cutter pan? 16 inches is larger than I really need but fortunately I love re-heated pizza or even cold pizza.  
« Last Edit: March 03, 2013, 02:21:16 PM by redox »


Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21678
  • Location: Texas
  • Always learning
Re: Is this a cutter pan?
« Reply #1 on: March 03, 2013, 02:32:36 PM »
Jay,

What you have shown looks to be similar to a cutter pan as I understand the term. The type of cutter pan I have is the PSTK version shown at http://www.pizzatools.com/Cutter_Pans/30870/subgrouping.htm. I also have a perforated cutter pan such as shown at http://www.pizzatools.com/Cutter_Pans_Perforated/30871/subgrouping.htm.

Peter

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9573
  • Location: North Carolina
  • Easy peazzy
Re: Is this a cutter pan?
« Reply #2 on: March 03, 2013, 02:36:33 PM »
Jay,
Sure is...that pan will work great.  ;)
Good luck!  :chef:
"Care Free Highway...let me slip away on you"

Offline redox

  • Registered User
  • Posts: 1051
Re: Is this a cutter pan?
« Reply #3 on: March 03, 2013, 02:55:22 PM »
Pete-zza

How would I use the dough calculator? Figure for a larger pizza, say 17 inches and then use the cutter pan?

Offline redox

  • Registered User
  • Posts: 1051
Re: Is this a cutter pan?
« Reply #4 on: March 03, 2013, 02:58:41 PM »
Jay,
Sure is...that pan will work great.  ;)
Good luck!  :chef:
I think I should ask a guy with Chicago in his name what dough you use when making your pizzas. I've seen the drool-worthy pizza porn you've posted.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21678
  • Location: Texas
  • Always learning
Re: Is this a cutter pan?
« Reply #5 on: March 03, 2013, 03:29:48 PM »
How would I use the dough calculator? Figure for a larger pizza, say 17 inches and then use the cutter pan?

Jay,

That is a good question but not with a particularly easy answer. If you were to make a thin crusted pizza, such as a cracker style pizza or a Chicago style thin crusted pizza, you might use the bottom diameter of the pan, along with the proper thickness factor, in the dough calculating tool such as the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html. If you were to make a pan dough that would fill the entire depth of the pan, or most of it, then you might use the average of the top and bottom diameters (again with the proper thickness factor) in the dough calculating tool. If you were to make a shallow Chicago deep-dish type of pizza where the dough is pushed up the sides of the pan, I suppose you could use the deep-dish dough calculating tool at http://www.pizzamaking.com/dd_calculator.html (with the proper thickness factor and the requested pan dimensions). You don't have to be super precise on these matters since you can always tweak the dough in the pan to get it to fit the way you want.

I think a cutter pan is a versatile pan, especially one that is dark, anodized and needs no seasoning. It can be used on an oven rack or on a stone. It can be used to make pre-baked or par-baked crusts, and the cheese and toppings can be pushed right to the outer edges of the pan without fear of their sliding off of the pizza. Its weakness, in my opinion, is that it doesn't make the best NY style pizza. Also, for a Chicago deep-dish pizza, the pizza will be shallow, not deep. A good companion piece to the solid cutter pan is a perforated one, for those instances where you want the bottom of the crust to get more heat in a more direct way.

Peter

Offline redox

  • Registered User
  • Posts: 1051
Re: Is this a cutter pan?
« Reply #6 on: March 03, 2013, 03:47:35 PM »
Pete-zza
Thanks for the thoughtful reply. I guess I'll just have to experiment a bit, then. As long as the results are edible, I'll be happy. I've stocked up with Margherita pepperoni and chunks of Mozzarella, so hopefully I'll be able to make some this week.

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9573
  • Location: North Carolina
  • Easy peazzy
Re: Is this a cutter pan?
« Reply #7 on: March 03, 2013, 04:53:55 PM »
I think I should ask a guy with Chicago in his name what dough you use when making your pizzas. I've seen the drool-worthy pizza porn you've posted.
Here ya go Jay....

AP Flour (I use AP)  100%
Water 50
Corn oil 3
Salt 2
IDY .08
TF = .09

For 16in pizza

Flour (100%):    328.85 g  |  11.6 oz | 0.72 lbs
Water (50%):    164.43 g  |  5.8 oz | 0.36 lbs
IDY (1%):    3.29 g | 0.12 oz | 0.01 lbs | 1.09 tsp | 0.36 tbsp
Salt (2%):    6.58 g | 0.23 oz | 0.01 lbs | 1.37 tsp | 0.46 tbsp
Corn Oil (3%):    9.87 g | 0.35 oz | 0.02 lbs | 2.19 tsp | 0.73 tbsp
Total (156%):   513.01 g | 18.1 oz | 1.13 lbs | TF = 0.09

Note: The dough is placed with it coming up over the lip on your pan, and is cut (hence cutter pan). Some folks use a rolling pin right across the top while the dough skin is laying in there...I use the back edge of a knife and make sure the skin stays in there tight so it will have that nice lip coming up the side of the pan...you know, like a pie shell. ;)

Bob
"Care Free Highway...let me slip away on you"

Offline redox

  • Registered User
  • Posts: 1051
Re: Is this a cutter pan?
« Reply #8 on: March 03, 2013, 05:12:06 PM »
Here ya go Jay....

Thanks for the post Bob! I appreciate the 16 inch pizza numbers, very kind of you to do the work for me. Yours will be the first one I try. I just need to get some mushrooms tomorrow. Do you pop the dough in the 'fridge for the next day or use it the same day you make it? Oh, and do you roll it out or stretch it?
« Last Edit: March 03, 2013, 05:15:43 PM by redox »

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9573
  • Location: North Carolina
  • Easy peazzy
Re: Is this a cutter pan?
« Reply #9 on: March 03, 2013, 05:42:54 PM »
Thanks for the post Bob! I appreciate the 16 inch pizza numbers, very kind of you to do the work for me. Yours will be the first one I try. I just need to get some mushrooms tomorrow. Do you pop the dough in the 'fridge for the next day or use it the same day you make it? Oh, and do you roll it out or stretch it?
Same day formula...just use half the yeast amount if you want to frig it. Rolling pin my man!  ;)
If using fresh mushrooms I like to slice super thin and nuke on paper towel for few seconds.
Bob
"Care Free Highway...let me slip away on you"


Offline redox

  • Registered User
  • Posts: 1051
Re: Is this a cutter pan?
« Reply #10 on: March 04, 2013, 05:02:45 PM »
I'll have to wait till tomorrow to make the pizza. My wife forgot about it and bought a grinder from a really good Italian Deli, so that's for tonight.
I already cooked up my seasoned hamburger topping for the pizza, too!


 

pizzapan