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Author Topic: Keep Sides From Falling When Assembling  (Read 292 times)

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Offline ATrainIU24

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Keep Sides From Falling When Assembling
« on: August 29, 2021, 02:16:06 PM »
Does anyone have any tips for how to keep the sides of a deep dish pizza from falling down?  I have a 12-inch pan and roll the dough out to 16 inches but by the time I have one side up, the dough on the other side of the pan has already fallen down. When I move to the other side the original side has fallen and so on.  Any tips would be greatly appreciated.

Offline Garvey

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Re: Keep Sides From Falling When Assembling
« Reply #1 on: August 29, 2021, 05:50:33 PM »
Press cheese slices into the sides to give it a skeleton, so to speak.  Works like a charm.

Offline vcb

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Re: Keep Sides From Falling When Assembling
« Reply #2 on: August 30, 2021, 10:47:58 AM »
There's a few ways to help the dough stick to the sides of the pan during your build:

The first way is preparation; Make sure your dough isn't too oily, and IF you're using oil or cooking spray on your pizza pan, only spray the bottom, not the walls of the pan. Some bakers don't grease their pans at all.

The second way is to use solid shortening (crisco) when/if greasing your pan, because solid shortening can act like a temporary glue.

It's not uncommon to have to go around the pan a second time to do sidewall "touch-ups", so if you have your method sorted out, don't let it stress you out too much if you need to double-press those sides.

Also, you shouldn't need to roll out your dough.
I have a page on RDD about pressing out your dough: https://www.realdeepdish.com/pressing-out-deep-dish-dough/

« Last Edit: August 30, 2021, 10:50:45 AM by vcb »
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Offline PizzaGarage

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Re: Keep Sides From Falling When Assembling
« Reply #3 on: August 30, 2021, 11:16:32 PM »
I assume you are not using a high gluten flour

Drape the 16” over the top and down the outside of the pan, do not try to put inside the pan or form the edge.  You should have approx 2” draped over the sides based on the 16” dough and 2” deep pan.

Let rest this way for 10 minutes

After the rest using your hands go around the outside of the pan and gently lift, the dough will fall into the pan
As this is happening, use both hands and forefingers to press the dough firmly against the inside of the pan, going all around the sides, quickly.  Next using your fingers at the base of the pan intersection with the inside edge of the pan press down and form a small ledge.  This supports the upper part of the dough edge and keeps it from falling.  Hope that makes sense.

It’s a technique that after a while only takes maybe 10 seconds to do. 

If you want to try another technique, let the draped over pan dough rest in the fridge.  It will cool and firm up. Do the technique above, add cheese and toppings and bake. 

Crisco on the edges inside works well too.
« Last Edit: August 30, 2021, 11:23:08 PM by PizzaGarage »

Offline pizzard

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Re: Keep Sides From Falling When Assembling
« Reply #4 on: September 19, 2021, 11:53:54 PM »
Does anyone have any tips for how to keep the sides of a deep dish pizza from falling down?  I have a 12-inch pan and roll the dough out to 16 inches but by the time I have one side up, the dough on the other side of the pan has already fallen down. When I move to the other side the original side has fallen and so on.  Any tips would be greatly appreciated.

Use ghee to grease your pan...it has a high smoke point and adds a nice flavor as well. It can be pricey, but Trader Joe's tends to be more affordable.

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Offline Jackitup

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Re: Keep Sides From Falling When Assembling
« Reply #5 on: September 24, 2021, 02:02:03 PM »
Use ghee to grease your pan...it has a high smoke point and adds a nice flavor as well. It can be pricey, but Trader Joe's tends to be more affordable.

Make your own! I don't care where you buy it, NEVER, EVER as good as homemade!!!! And I agree, ghee is great for greasing pans!
Jon

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