On Sun, 16 Dec 2012 00:28:34 +0000 (UTC), gregz >
wrote:

>"Pico Rico" > wrote:
>> "gregz" > wrote in message
>> ...
>>> zxcvbob > wrote:
>>>> I bought a heavy steel "pan pizza" pan yesterday at the Goodwill store,
>>>> for $2.99 It looks like a commercial kitchen pan, not new, but hasn't
>>>> been used much. The brand is stamped on the bottom but I can't quite
>>>> make it out (I should try again with reading glasses)
>>>>
>>>> Now I need to figure out how to cook pizza in it; what's different
>>>> between pan pizza and medium-thick crust baked on a regular pizza pan or
>>>> a cookie sheet.
>>>>
>>>> Any suggestions?
>>>>
>>>> -Bob
>>>
>>> That might have cone out of an old pizza shop that didn't cook on pans.
>>> They simply cut the pizza on the pan after it was taken off the oven
>>> floor.
>>> Many good shops still do this.
>>> Greg
>>
>> not with deep dish, eh?
>
>Not with dish. I watched the pizza paradise segment again tonight. What I
>saw the ny places do not cook on pans, and into the 700 degree oven, you
>get those nice black spots. I didn't see any black on the Chicago pizzas.
>
>Greg

Those low sided pans are for serving, not baking. Deep dish is not
pizza, it's a casserole.