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Old 07-15-2008, 12:58 PM   #1
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Springform Pan for pizza?

First post, and I'm excited to join the community!

I've been it a pizza making mood lately (thin crust, deep dish, grilled etc.) and have been experimenting a lot with some good success!

I've only made this pizza with a cast iron grill at this point and it turns out to be a tasty deep dish. From what I've been seeing online, some people seem to use a springform pan to create a taller/deeper layered pizza.

So for those who've made pizza with the springform, do I need to purchase a particular type of springform, or can I just use the one that I've made cheesecake with? Also, are there any pros/cons to the springform method versus the cast iron? My initial thought is that the springform definitely won't have the crust absorbing the oil from the pan as much... which means I probably won't be able to do a garlic infused crust as much...

Thanks in advance!

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Old 07-15-2008, 02:17 PM   #2
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howdy, sorry i don't make pizza myself. there are plenty here that do and they will come along. i am sure they can help.

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Old 07-15-2008, 02:28 PM   #3
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What a neat idea... We make pizza all the time. Hubby makes the crust and I do the sauce and toppings. I'll have to give this a try!

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Old 07-15-2008, 03:27 PM   #4
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Any springform would work. A cast iron skillet would do the trick as well.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 07-15-2008, 10:12 PM   #5
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Thanks for your help! Time to test another deep dish pizza I guess! Oie!
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Old 07-16-2008, 07:51 AM   #6
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Check out this thread and take a look at how Toot's turned out.
I haven't tried it yet but it's on the list!
Not that there's anything wrong with that.....
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Old 07-21-2008, 08:29 AM   #7
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I'll have to pass this on to my husband. I prefer New York style so I just make mine on a pizza pan, but Chris loves deep dish!
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deep dish, pizza, springform

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