Sassafras Deep Dish Pizza and Pie Baker
by Sassafras
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Our Price: $19.95 Availability: Usually ships in 1-2 business days Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Sassafras Deep Dish Pizza and Pie Baker
Customer Review: AWESOME DEEP DISH PIZZA
Summary: 5 Stars
I've prided myself on my homemade pizza for years. It's something I take very seriously no matter if I am making my dough from scratch, or if time doesn't permit, using pre-made refridgerated dough. Now I've used all sorts of pizza pans to bake my pies from the round aluminum sheets, to the large round sheets with the holes in them, to the rectangular pans that pizzerias use for deep dish pizza. Bottom line is that none of them gave as true a pizzeria taste as when I used a baking stone. But if there's one drawback I had from using my stone is was my love of deep dish pizza. You could make some thick doughs on the stone, but ultimately you usually ended up with a very thick crust at the edges while the cheese, sauce, and other items all slid to the center of the pie.
With this round, deepdish edged stone you can make a true deep dish pizza because you can flatten out the entire pie just the way you want. You can leave it high at the edges or flatten it entirely. I like to make s chicago deep dish by layering the bottome with sausage or pepperoni before putting on a layer of cheese, then sauce, then one more layer of cheese and pepperoni on that. With this stone you can make a wonderful, layered pizza that you can never do on an ordinary pie pan or stone. Just marvelous!
Customer Review: Crust perfection
Summary: 5 Stars
I make a lot of homemade pizza but I was always slightly unhappy with the sogginess of the center of the pizza. Voila! With the Sassafras deep dish pizza pan I have a perfect crispy crust with every single bite of pizza.Customer Review: For the product quality, Id rate high, but for Chicigo pizza, you need cast iron.
Summary: 3 Stars
Great product as far as being the best it can be. And mind you still a useful pan, good for pies.
However, my personal opinion is that nothing comes close to an old, thin, seasoned, cast-iron pan. Side by side the crust is far superior. The main problem being that the bottom takes too long to heat up and distribute for a properly golden caramelized crust.
The whole point of brick in my opinion is pre-heating. But Alas, you cannot do that with a chicago pizza unless you have some crazy skills (form soft dough to a 400 degree brick, hehe). Now it makes a great bread warmer for me.
Customer Review: Karen G
Summary: 4 Stars
Great product. Although a little too small for our crew. I will most likely buying another one as we have such a large family. Does wonderfully for making good deep dish pizzas.Customer Review: Makes Delicious Pizza
Summary: 5 Stars
This Deep Dish Pizza stone makes one heck of a pizza. I had been baking my homemade pizzas on metal cookie sheets. Nothing compares with how golden this crust comes out. It is crisp on the bottom (not soggy at all) but with a nice thick chewy edge. The pizza is more of a small-medium pizza pan, but perfect for 2-3 people.