On Dec 15, 6:58*pm, Brooklyn1 <Gravesend1> wrote:
> On Sun, 16 Dec 2012 00:28:34 +0000 (UTC), gregz >
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> >"Pico Rico" > wrote:
> >> "gregz" > wrote in message
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> >>> 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)
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> >>>> 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.
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> >>>> Any suggestions?
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> >>>> -Bob
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> >>> 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
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> >> not with deep dish, eh?
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> >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..
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> >Greg
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> Those low sided pans are for serving, not baking. *Deep dish is not
> pizza, it's a casserole.

They are pies. Pizza is a pie.

Deep dish pizza was developed by either Richard Novaretti, or Rudy
Malnati, or both, during WW II.