Baking a Chicago style on a stone?

[crthiel]

The title might be misleading.  The pizza would still be in the pan.

I'm having some people over tomorrow and I'm making a Chicago deep dish pizza in a 14" anodized aluminum hard coat pan.  It's one of the "dark" pans. This is actually my pan:

http://www.webstaurantstore.com/american-metalcraft-hc80142-straight-sided-deep-dish-hard-coat-anodized-aluminum-pizza-pan-14-x-2/124HC80142.html

I'm going to be making some normal pizzas as well but my oven is pretty small and I can only cook one pizza at a time.  Since the Chicago takes like 20-25 minutes, I'd like to cook it first but I want to have my stone hot and ready so I can start sliding in some normal pizzas once the Chicago is done as those only take like 8 minutes.

My main question is, can I just put my chicago in the pan on pre-heated stone?  Will it still cook okay and not burn?  Should I adjust any cook times or temperatures? I usually cook a Chicago per the popular recipe on this site at 450 for 20-25 minutes. I really don't think it will hurt anything but I just wanted to make sure before I entertained people.

After that, my plan is to bump the oven up and wait a bit for the stone to catch up but it won't take long since its already at 450 and can start cooking my normal pizzas.

Any advice would be appreciated.

[vcb]

My main question is, can I just put my chicago in the pan on pre-heated stone?  Will it still cook okay and not burn? 

My 2 cents:
Many of us recommend baking your deep dish on a preheated stone, so it's not a problem.
As for adjustments, that really depends on your oven.
In general, if you're getting good results without the stone, you'll probably want to pull your deep dish out 5 minutes early (or more) when using a stone to avoid over-baking the bottom. The only way to know how long is to try it once in your oven and see how much your oven varies using a stone.

I don't know what size pizza your baking, but my deep dish 12" pizzas usually take 30-40 minutes to bake at about 460.
I say this a lot in my posts, but I often use a sheet of heavy duty aluminum foil on the top rack to shield the top of the pizza.

On the rare occasion when I make thin crust, I usually crank the oven up to 500 if I'm baking directly on the stone.

[crthiel]

Thanks! 

My pizza will be 14".  I'll definitely pull it out a few minutes earlier and check it.

I usually cook my normal pizzas at 550 so once the Chicago comes out, I'll be cranking the oven up.

[Chicago Bob]

Thanks! 

My pizza will be 14".  I'll definitely pull it out a few minutes earlier and check it.

I usually cook my normal pizzas at 550 so once the Chicago comes out, I'll be cranking the oven up.

You are using the same pan that I use and they are excellent. With that pan I don't need the extended preheat to saturate a stone....this pan will give you a nice even bake.

Ed's bake time and temp. is solid and with that and my set up I never need the foil trick. But like he said...all ovens has there own personalities and it may take a bake or 2 to zereo in.
Good luck and have fun...hope it turns out awesome!!

Bob

[The Dough Doctor]

When I'm baking my Chicago style pizzas on a stone I always place a pizza screen under the pan to create a heat break which helps to prevent the bottom from getting overly done, heck, without it the bottom of the pizza burns in my oven.
Tom Lehmann/The Dough Doctor

[crthiel]

Thanks for all the replies.

I just cooked it on my stone after my oven preheated for like 30 minutes.  It turned out about the same as usual.  No difference.  I may actually cook it for a couple minutes longer. 

And where in the world do you guys find "6 in 1" tomato sauce? I can't find it anywhere!  I've tried using diced tomatoes, Contadina crushed tomatoes and while they all taste great, each is slightly watery and leads to a messy (albeit delicious) pizza.

[Pete-zza]

And where in the world do you guys find "6 in 1" tomato sauce? I can't find it anywhere!

crthiel,

There are some stores here and there scattered around the country that sell the 6-in-1s at retail but many of our members buy the 6-in-1 tomatoes directly from Escalon, at https://www.escalon.net/shop.aspx. However, there is a tomato product sold at most Wal-Marts under the brand name Classico, also produced by Escalon, that is very similar to the 6-in-1s. It is the Classico Peeled Ground Tomatoes such as shown at http://tomatoes.classico.com/products/.

Peter

[MightyPizzaOven]

Try Classico Peeled Ground Tomatoes from Walmart, it is pretty good you may need to drain it a bit...