Call it a stuffed delight, pizza’s take on the casserole or a delicacy perfected by Chicago eateries, the deep dish pizza is a unique offering that has a cult following of its own.
For some, pizza and its ingredients are rites of passage, a regional offering that denotes the pride of the region one comes from. New Yorkers swear on thin crust, St. Louisans clamor over provolone and some regions prefer white sauce, vegan, gluten-free and every niche in between. Deep dish certainly fits this criteria, even with origins up for debate. Culture Trip’s food editor recently shared a deep dish history diagnosis, and what we do know is that it came to Chicago around the end of the 19th century by Italian immigrants.
From there, the Chicago debate of who first opened their menus to deep dish rages on. Some say it was Pizzeria Uno, others say it was Giordano’s, and Lou Malnati’s, Gino’s East and Pizano’s have their own stories to tell. In any event what they can all agree on is the pan in which deep dish is baked in.
Deep dish pan characteristics include high edges, providing space for a ton of cheese, sauce and special ingredients that characterize the thick crust form that is more of a pizza pie than any other style. Further, deep dish pans need extra durability, as baking times take longer than most pizzas.
More pizzerias in the United States are adopting the deep dish style, and LloydPans’ Deep Dish Nesting Pans are the perfect way to get your deep dish evenly flaky, gooey and baked to your customers’ delight. Our pans are made with heavy 14-gauge aluminum and come in 1.5″ or 2″ depth varieties.
Choose our PSTK® finish for easy, non-stick removal, and when you’re finished for the day, these pans nest inside each other for efficient storage. So, fill up your Nesting Pans, bake accordingly, grab your pan gripper, sink your knives in and enjoy a slice of a pizza with a longstanding tradition.