Many people believe you can’t beat Chicago deep-dish pizza. A deep-dish pizza pan is necessary to make one at home.
The Chicago deep-dish pizza pan is a great choice, but there are other options.
What should you look out for when shopping? And why should you buy one?
To find out why, read my in-depth review.
Why a Deep Dish Pizza Pan?
It is possible to make deep orregular-crust pizzas in one. However, the base and crust should be as thick as regular pizza.
Its versatility is what makes it such an amazing tool.
Let me tell you if deep-dish pizzas are your favorite.
Regular Pizza Pan
A regular pizza stone or pan is flat. has a thin crust, and you can only use the standard set of ingredients.
Base (that won’t rise).
Cheese and toppings
For more information, see my grill stones.
Deep Dish Pizza
Deep-dish pizzas offer so much more.
Chicago-style deep dish pizza pans will suit you if you love lots of ingredients, tons of cheese, and delicious food in every slice.
First, don’t wait for your dough to set. After the dough rises, you will see a thicker and more fluffy base.
The best part? The best part? This crust is thicker and can hold more heavy ingredients.
You could, for example:
Delicious ingredients and thick sausages
See? There is an inch or two of space (a few cms) here. However, if you pile on regular pizzas too much toppings will slide off the edge.
Chicago Deep Dish Pizza
There are many kinds of deep-dish pizzas, but I prefer to fill them with whatever I have on hand. You can use leftovers or food that’s about to expire.
Chicago pizza is much more than a traditional deep-dish pizza. It’s special and you should make it at least once.
If you are unsure, check out this video:
Materials to make the Best Deep Dish Pizza Pan
1. Cast iron
Cast iron is a strong material. Cast iron is a strong, heavy material that’s nonstick and durable without the use of harmful chemicals.
Cast iron pizza pans are a great choice for the oven because they can withstand heat well once heated up.
Instead of cooking on the bareiron, season the material prior to use. Better yet, many products are pre-seasoned.
Cast iron makes a pizza taste better to me!
2. Aluminized Steel
Pizza pans made of aluminum steel are very common.
The strength and heat-conducting characteristics of aluminum are wrapped around it. Some people claim that it conducts heat more efficiently than aluminum. Although I haven’t seen any research supporting this popular claim,
Aluminized steel pans are a great investment because of this two-metal combination. They can corrode if they are not properly maintained.
3. Carbon Steel
Carbon steel is similar to cast iron but it’s not “cast” and instead, it’s formed from sheet metal. A carbon steel pizza pan is smoother and thinner than a cast-iron pan. It can still be used as a deep-dish pizza pan, but it is lighter.
It is similar to cast iron and needs seasoning, but it may also come pre-seasoned. It will require re-seasoning throughout its life.
According to some users, it heats evenly than cast iron. However, I believe this may be due to the way people cook. Cast iron and carbon steel both require pre-heating. Cast iron is more susceptible to heat loss because it is thicker. Cast iron cooks more evenly if pre-heated.
Cast iron is not suitable for cooking acidic foods. If you do, be careful with the sauces. Iron and carbon steel are reactive material. They can taste metallic if you cook acidic foods in them. It’s like eating your pan.
Saving money tip: Although it is best to use a dedicated pan for pizza, you can also use a regular carbon-steel skillet to save space and money. Make sure the size is equal.
4. Anodized Aluminum
Anodized aluminum makes a great material. It’s lightweight, strong, and resistant to scratches. However, I have heard that it can be susceptible to warping. This will depend on the manufacturer of the pan and the way it is used.
Although it’s more expensive than regular aluminum, it’s still better than regular aluminum. It’s worth the extra cost to make the pan stronger and seal the aluminum.
Aluminum is a great budget material. It is also a good choice if you are looking for a lightweight pie pan.
It can sometimes be too light to make a substantial pizza. Are you looking for a crooked pie? You don’t, me neither!
It also reacts to certain foods. It can stain foods that are light-colored. It depends on whether the coating has been applied and what it is made from. Without any coating, aluminum can be hazardous .
Which size pan should I get?
What size is your
The more people you have, the bigger the pans you will need.
The majority of the pans I have reviewed are 14 inches (35.6 cmimeters). Two pans measure 12 inches (30.5 cmimeters).
Consider the size of your order when dining out. Get a deep-dish pan that is the right size for your order. You can order two pizzas of the same size if you are a regular customer.
Here are some typical pizza sizes in case you don’t know the dimensions of your pizza.
- Small:8-10inches (20-25cms)–works well for one or two people.
- Medium:12 ins (30.5 cms)–suitable for 2 or 3 persons
- Large:14inches (35.6 cms)–can serve 4-5 people
- Extra large: 16+ inches (40.6+ centimeters)–5 +people
You will need to make the pizza larger for teenagers who are hungry. Two medium pizzas are enough for my family of four, two of which are children. The 12″ pan is enough. I can cook the second pizza while we eat it. Two times fresh pizza! Make sure you have the second one ready for cooking before it finishes.
Lodge Seasoned Cast Iron Pan (Best Deep Dish Pizza Pan)
This is not a regular pizza pan, I must admit. You can use it as a skillet to cook many different dishes, but it is also great for making deep-dish pizzas.
This skillet offers two advantages over all others:
It comes with handles that make it easy to move into and out of the oven. Use mitts, though.
It is pre-seasoned so that you can start cooking right away.
Cast iron can be difficult to season properly if you aren’t used to it. Lodge has done the hard work for you. This is one of the reasons I love this pan, and many customers agree that it’s a great convenience.
However, some customers have reported that the pan wasn’t perfectly seasoned. I recommend that you season the pan before using it. It is possible for seasoning to become damaged during transport. This can be fixed easily.
This pan has one real drawback: it is heavy and can cause a shock to the user when lifted for the first time.
It can also be difficult to store something this heavy. It wouldn’t look good on my pots-and-pans rack.
- It is so easy to clean
- Cast iron is extremely durable
- There are many sizes to choose from
- Easy transport of the dish is made possible by the use of handles
- It is heavy (it is cast iron afterall)
- It is difficult to store weight
- Some customers have reported issues with their arrivals, such as chipped seasoning.
Chicago Metallic Carbon Steel Deep Dish Pizza Pan
This carbon steel pan is an excellent choice if you need something lighter to hold large pizzas.
Although it is lighter than cast iron, it is still heavy.
It’s still a sturdy pan and should withstand heavy use, especially if it is hand-washed. Nonstick pans like this one should always be washed by hand.
You may have to spend some time washing, as non-stick is not always effective. Customers say it is hard to get cheese out of the pan, especially if it has been burned. Customers also mention oil burning in the pan.
Carbon steel is naturallynonstick if it’s treated correctly, so I don’t see why it required the coating. Plus, it doesn’t state that it’s PTFE-free. Teflon’s main ingredient is PTFE. This is fine, but I wouldn’t recommend using the pan to make pizza.
Avoid stacking these pans in your oven. They nest, which is great storage but will cause food to squish below.
- Cast iron is lighter than cast iron
- Smooth surface allows for food release and easy cleaning
- Great for cakes
- Dishwasher safe
- Handles could be improved
- It won’t clean well when cheese melts on it
- The pan is charred by oil
- If you’re making multiple pizzas at the same time, the pans won’t stack.
- PTFE is often found in common
Nordic Ware Deep Dish Pizza Pan
The Nordic Ware pan is aluminum-based, making it one of the lighter options. It won’t rust, which is a great bonus.
This pan is not nonstick, but aluminum is never coated. This would have been a problem for me. The pizza bases were too sticky for me, so they would… cook in my pizza pan.
If your bases are perfectly flat and do not stick to the pan, you should be fine. Simple cooking, quick release, and prompt cleanup.
This item is only suitable for hand washing. It would be hard to scrub an item without a nonstick coating. Some people have reported difficulty keeping the pan clean.
The problem lies in the pizza. Because of the sloped sides of the pan, some users found it difficult to spread the dough. Some users found that the crust didn’t bake well.
- Reinforced sides to prevent warping
- Even heat distribution
- It is easy to grip because of its curled edge
- Very deep – 1.75 inches (3.33 centimeters).
- Users have reported that the crust is not baked well.
- Because the sides of the dough are slightly angled towards the bottom, it can be difficult to spread.
- Some people had trouble cleaning the pan.
Chicago Metallic Aluminized Steel Deep Dish Pizza Pan
This is a replica of the Chicago pizza pan, but it’s not made from carbon steel. The same heavy-duty construction is available, but the aluminized Steel conducts heat more efficiently.
The pizza is also coated with a double-layer nonstick coating that makes it easier to take out your pizzas.
It is not a major problem, but the pan may contain PTFE. Teflon’s main ingredient is PTFE. It may not be very efficient. Customers found it difficult to clean.
This pan is reported to brown well by users, which is a positive.
- Non-stick, thick coating
- Construction with strength
- Browning is extremely effective
- Aluminized steel provides excellent heat distribution
- Customers found it difficult to clean despite the nonstick coating.
- It may rock because the bottom isn’t flat.
Home-Complete Cast Iron Pizza Pan
The cast iron pan is the same as the previous. The pan measures 14 inches (36 cm) and has handles. Customers find this pan easy to use because of its size, especially since the bottom and sides are flat.
Cast iron was also thinner than other pans, according to users. However, they still found cast iron bulkier than most other materials.
Customers have reported that the pan heats up quickly. This allows for faster heating and less time in the oven. I consider this a plus.
The only problem with thin cast iron is the tendency for some customers to warp it.
- Handles for bulk handling
- Long-lasting cast iron
- Excellent depth and shape make it easy to use
- Cast iron is very affordable
- Heats quickly
- Nonstick surface is easy to clean and allows for food release
- Not pre-seasoned
- Storage is difficult because of the handles
- Some users may be pan warped
- Surface rough
Manpans Hard-Anodized Perforated Deep Dish Pizza Pan (Best for Crispy Crusts)
Anodized aluminum has a decent resistance and is less likely to rust or burn. The Teflon-free, nonstick coating will make this pan easy to clean.
The ventilation holes in the bottom of this pan are the best feature. This clever design allows moisture in the dough to evaporate easily.
If you are a fan of soggy pizzas, this pan might be a good choice.
If your oven is hotter than others, be careful. You could get a series small, round burns to the base.
Due to the textured sides of the pan, you may end up with a line around the crust. This line may not be a problem for everyone, but I find it annoying. It can ruin the visual appeal of a dish. This look might be great in a square deep-dish pizza pan, but it is messy in a round one.
Poor visuals can be especially apparent in smaller slices. The pan measures only 12 inches (30 cm) in diameter. This makes it very easy to store.
- So stores are not too big
- Great for smaller families
- Crispy crusts = ventilation holes
- Material is smooth and easy to release
- Nonstick, toxin-free
- It takes very little effort to clean.
- It won’t rust or burn
- Requires no pre-seasoning
- PTFE-Free (Teflon-Free) non stick coating
- In powerful ovens, parts of the base pizza may be scorched.
- May end up with a texture crust — not a pleasant visual for everybody
- They are not as strong as pther saucepans
My top choice
Any of the pizza pans that I reviewed can be used to produce a decent result.
However, the Lodge Seasoned Cast Iron Pan is my favorite deep-dish pizza pan.
Cast iron is the best choice because it can withstand high heat and lasts for a long time.
The Lodge handles make it even easier to choose. Cast iron can be difficult to lift without a grip. This is a sign that the manufacturer cares about your needs.
It’s a great pan for deep-dish goodness.
You can find more options for baking by looking at my guide to the best baking sets.