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Offline FLAVORMAN

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deep dish
« on: March 10, 2017, 05:21:49 PM »
Hello everyone....It has been a long time for me....I need some help if possible...I need  to bake  3   14 inch deep dish in a single oven with no stone....any ideas or advice would really be great...I usually bake a single on a stone at 450 for 35-45 min....maybe I should forget it...HELP!!!!!!!!!!!!

Offline vcb

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Re: deep dish
« Reply #1 on: March 10, 2017, 07:00:21 PM »
You don't need a stone, but you might want to space out each bake by about 10-15 minutes and rotate the pans from bottom rack to top rack about halfway thru baking.
Start each pizza on the bottom rack if you can, then use sheets of heavy duty aluminum foil to keep the tops from burning when they're finishing on the top rack.
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Offline Garvey

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Re: deep dish
« Reply #2 on: March 13, 2017, 08:21:11 AM »
OPTION A:
I'm with Ed here.  The fact that you're making multiple casseroles deep dish pizzas at the same time will work if you are able to tend to them a bit more actively (i.e., trying to do thin crust might not be as easy).  Depending on your oven, you might want to drop the temp down some (425 instead of 450), since the oven will be cycling on a lot to blast up that high.  DD can go longer as needed, and you don't want to burn anything.  If I were you, I'd splurge and spend the $16 to get two cheap stones to add some thermal mass to the oven.

OPTION B:
I'd like to hear more about this event you're making these for.  Are you having a big group over to your house?  TBH, when I've done this, I'll make one that comes out of the oven just before people arrive, which means the second one is already in.  Left in the pan, on top of the stove and uncut, it'll stay hot for a while.  Or I'll make two beforehand--first comes out 30 minutes before arrival, second right around arrival, and third 30 mins after arrival.  Seems reasonable. 

An uncut DD is easy to reanimate in a hot oven for 5-7 minutes, if needed, especially if it was baked within the last 30-60 mins (i.e., not the day ahead or anything crazy).



Offline FLAVORMAN

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Re: deep dish
« Reply #3 on: March 16, 2017, 03:22:55 PM »
Hi Guys,  Thanks so much for your advice. After much discussion with the better half lol lol  we decided to do
Ed's thoughts on 3 at a time. We have a Wolf oven and baked at 430,  used tin foil as suggested and did 14 minutes on each rack. Finished pizzas were o.k but not our usual crisp crust, our 12  friends enjoyed them and complimented the on the  flavor... Next time we will do option B. per Garvey's suggestion...we did not have the time as he suggested...again our thanks and Love the Pizza Forum       








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