Author Topic: Soggy bottom crust after cutting the deep dish  (Read 555 times)

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Offline pythonic

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Soggy bottom crust after cutting the deep dish
« on: January 22, 2014, 10:11:29 PM »
Anyone else have this issue?  The grease runs under the rest of the pizza making it damp.  I actually picked up some round pizza cardboard cut outs today to help prevent this.
If you can dodge a wrench you can dodge a ball.


Offline Garvey

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Re: Soggy bottom crust after cutting the deep dish
« Reply #1 on: January 22, 2014, 10:19:19 PM »
Yep.  All the time.  I've tilted the pan to drain the open slot on the low end.  Paper towels.  Cooling rack.  All kinds of pizza McGuyver goin' on here.   :D

Offline pythonic

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Re: Soggy bottom crust after cutting the deep dish
« Reply #2 on: January 22, 2014, 10:23:01 PM »
Yep.  All the time.  I've tilted the pan to drain the open slot on the low end.  Paper towels.  Cooling rack.  All kinds of pizza McGuyver goin' on here.   :D

Pan tilt sounds good.  Maybe I need to start cutting it in the pan.
If you can dodge a wrench you can dodge a ball.

Offline vcb

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Re: Soggy bottom crust after cutting the deep dish
« Reply #3 on: January 22, 2014, 10:24:43 PM »
Happens to the best of us. :-)
Yeah, definitely keep it in the pan.

I have an app for that... err, I mean video.
Folding Paper Towels to make a grease dam:
https://www.youtube.com/watch?v=G7GJCrS0qIc

Or, you could give your pizza a few more minutes to settle before cutting into it.
I'd also try cutting back on some of the tomatoes and sausage to reduce the liquid.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline PizzaGarage

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Re: Soggy bottom crust after cutting the deep dish
« Reply #4 on: January 30, 2014, 12:08:18 PM »
If you have a GFS nearby (can also order on line).  White ripple sheets.  These have raised "ripples" which elevate the crust, keeping the oil off the bottom.  Sizes are 10"-16" and are square.  A must for any pizza really.

Offline pythonic

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Re: Soggy bottom crust after cutting the deep dish
« Reply #5 on: January 30, 2014, 04:37:07 PM »
Picked up some cardboard circle inserts that the pizza places put inside the box.  Works excellent.

Nate
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Soggy bottom crust after cutting the deep dish
« Reply #6 on: February 01, 2014, 04:44:43 PM »
If you are having a big grease/water problem then you don't have the right products or the right technique. :chef:
I've never seen this situation at one of the big boys establishments.

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

Offline pythonic

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Re: Soggy bottom crust after cutting the deep dish
« Reply #7 on: February 10, 2014, 09:18:40 AM »
If you are having a big grease/water problem then you don't have the right products or the right technique. :chef:
I've never seen this situation at one of the big boys establishments.

Bob

Or maybe it's because I am using double the sausage they do.   :-D
If you can dodge a wrench you can dodge a ball.

Offline Tampa

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Re: Soggy bottom crust after cutting the deep dish
« Reply #8 on: February 10, 2014, 09:57:58 AM »
Happens to the best of us. :-)
Yeah, definitely keep it in the pan.

I have an app for that... err, I mean video.
Folding Paper Towels to make a grease dam:
https://www.youtube.com/watch?v=G7GJCrS0qIc

Or, you could give your pizza a few more minutes to settle before cutting into it.
I'd also try cutting back on some of the tomatoes and sausage to reduce the liquid.
Nice helpful video there, vcb.  I'm not a deep dish expert, but I have had success in placing two layers of paper towels on the cutting board before landing and cutting an ingredient-laden conventional pizza.  For me and my family, the bottom crisp is a big part of a tasty pizza.  I discovered the paper towel trick at Mellow Mushroom after chomping on a soggy slice.  After that, when the fresh pie arrived, I used the spatula to slide napkins between their aluminum serving pan and the slices.  The crisp was back.
Dave

Offline PizzaAlaJoey

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Re: Soggy bottom crust after cutting the deep dish
« Reply #9 on: February 10, 2014, 04:28:00 PM »
Thanks VCB for the video. It makes the pizza learning experience so much better.