Author Topic: Favorite Pan  (Read 377 times)

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Offline hodgey1

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Favorite Pan
« on: April 08, 2016, 11:17:41 AM »
Reading a post from Walter about his grandma pies, got me thinking I need to explore this style. I've never made this style pizza, after years of making my own pies. I guess mostly due to growing up on killer NY, so making that style has been my main focus. My question is, what is the go-to/recommended brand of pan? 

Chris

Online TXCraig1

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Re: Favorite Pan
« Reply #1 on: April 08, 2016, 11:59:38 AM »
I've been using plain old shiny aluminum 1/2 sheet pans (~17"x12") from a restaurant supply store that I seasoned over and over with very thin coats of oil until they were jet black. I think I paid about $6 each for them.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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Offline hodgey1

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Re: Favorite Pan
« Reply #2 on: April 08, 2016, 12:21:50 PM »
Craig, I have multiples of those at home now. Is the process, coat with oil, bake it, re-coat, then bake again. Repeat till finished?

Online TXCraig1

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Re: Favorite Pan
« Reply #3 on: April 08, 2016, 12:33:36 PM »
Yes. I like Crisco/shortening in REALLY thin coats so you don't get drips and bumps.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline hodgey1

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Re: Favorite Pan
« Reply #4 on: April 08, 2016, 01:27:44 PM »
Yes. I like Crisco/shortening in REALLY thin coats so you don't get drips and bumps.
Thanks Craig, I have a new challenge.