Whether you prefer a Chicago-style deep-dish pizza or you simply don’t have a pizza pan on hand, a cake pan can be the secret weapon to turning out a crispy, luscious pizza. Baking the pie in a deep pan requires you to make some adjustments to your normal routine, but they’re simple changes to make and the results will be well worth the effort.
Preparing the Pan
Because of its high sides, getting the cooked pizza out of a cake pan can be tricky. Preparing the pan first helps the crust slide out more easily, saving you a major headache. You can use melted butter to grease the inside of the pan, but olive oil works just as well and is a more healthful choice. Pour about a tablespoon of oil in the pan and use your clean fingers or a paper towel to spread it around, coating both the bottom of the pan and the sides. Sprinkling cornmeal over the oil will also keep the crust from sticking and give it a bit of crunch.
Arranging the Crust
A cake pan is 9 inches across; if you use a dough recipe intended for a 12-inch, thin-crust pizza it will be the right amount to make a pie with a thick crust. If you prefer a thin crust, use about three-quarters of the dough. Getting pizza crust to stretch out is just as frustrating when you’re working with a cake pan as it is with a flat pan; stretch it out between your hands and put it in the pan, then let it sit for 10 minutes to let it rest a bit. You might find it’s easier to get the dough to stay in place after this time. If you’re making a deep-dish pizza, push the dough up around the rim of the pan to create an edge.
Baking the Pizza
A thick crust needs more cooking time than toppings do, so if you’re making a deep-dish pizza you’ll need to bake the crust on its own for a bit. Bake the dish for about 10 minutes at 425 degrees Fahrenheit, or until the crust is just beginning to brown. Arrange toppings – try sprinkling mozzarella on the bottom and topping it with crushed tomatoes – in the crust and return it to the oven. Bake the dish until the crust’s edges are brown and the cheese is bubbling, or for about 15 to 20 minutes. If you’re making a thin-crust pizza, you don’t need to pre-bake the crust. Fifteen to 20 minutes in the oven is all your pizza needs.
Serving the Meal
Your finished pizza may look like a dream, but trying to get it out of the pan can be a nightmare. Let the pie rest for 10 minutes after it leaves the oven to let it set up a bit, then pull the entire thing out of the pan. Run a knife along the inside of the pan to unstick any crust that’s clinging to the pan. Slip two offset spatulas or pie servers under the pizza, one on either side, and lift the entire pizza out of the pan and onto a plate. You can then slice, serve and enjoy.
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