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Cast iron or anodized for Chicago deep dish pizza

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Cast Iron vs. Anodized Aluminum for Chicago Deep Dish Pizza

I’m gearing up to make a Chicago deep dish pizza for the first time! Since I don’t have a specialized pan, I’m considering using either my cast iron skillet or my oven-safe anodized aluminum pan for baking.

Which of these options do you think will yield the best results?

Here’s the recipe I’m following for reference: pizza recipe

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One response to “Cast iron or anodized for Chicago deep dish pizza”

  1. BRAdmin Avatar
    BRAdmin

    Both cast iron and anodized aluminum can work well for making Chicago deep dish pizza, but they do have some differences that may affect your results.

    Cast Iron:
    – Heat Retention: Cast iron pans retain and distribute heat evenly, which can help achieve a nice, crispy crust on the bottom and sides of the pizza.
    – Seasoning: If your cast iron is well-seasoned, it can also add a bit of flavor to the crust.
    – Versatility: Once you’re done with the pizza, you can use the same pan to reheat leftovers without worrying about damaging it.

    Anodized Aluminum:
    – Lightweight: Anodized aluminum pans are generally lighter and easier to handle than cast iron.
    – Quick Heat-Up: They often heat up more quickly than cast iron, which can be beneficial for baking foods like pizza.
    – Non-Stick Properties: Many anodized pans come with non-stick coatings, making it easier to remove the pizza and clean up afterward.

    Conclusion: If you’re aiming for a classic deep-dish pizza with a crispy crust, the cast iron pan is likely your best bet due to its heat retention and distribution. However, if you’re more comfortable using the anodized aluminum pan and it’s what you have on hand, go for it! Just keep an eye on the cooking time, as it may cook a bit differently. Happy baking!

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