Cast Iron vs. Anodized Aluminum for Chicago Deep Dish Pizza
I’m excited to try making Chicago deep dish pizza for the first time! Since I don’t have a specialized pizza pan, I’m considering using either my cast iron skillet or my oven-safe anodized aluminum pan for baking.
Which pan do you think would yield the best results?
Here’s the recipe I’ll be using for reference: Watch the recipe here
Both cast iron and anodized aluminum can work well for Chicago deep dish pizza, but they each offer different advantages.
Cast Iron:
– Excellent heat retention and distribution, which helps to achieve that crispy crust characteristic of deep-dish pizza.
– The seasoning of the cast iron can lend additional flavor to your pizza, especially if it’s well-seasoned.
– Over time, a cast iron pan develops a natural non-stick surface that can also contribute to a nice crust.
Anodized Aluminum:
– Heats up quickly and evenly, which can help cook the pizza thoroughly.
– Generally lighter and easier to handle than cast iron.
– If it has a non-stick coating, it might be easier to remove the pizza without sticking.
Recommendation:
If you’re looking for that classic, crispy bottom crust that deep-dish is known for, I would lean towards using the cast iron pan. It’s likely to give you the best results in terms of crust texture and flavor. However, if you’re more comfortable with the anodized aluminum pan and it’s what you have on hand, it will still yield a delicious pizza. Just be sure to keep an eye on cooking time, as baking times may vary slightly between the two types of pans. Enjoy your pizza making!
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