Reddit reviews Chicago Metallic Deep Dish Pizza Pan, 14-Inch diameter

What you need for the crust: 3 1/2 cups AP Flour 1/2 cup warm water (105-115 degrees) 1 1/2 T yeast 6 T milk 1/4 cup brown sugar, loosely packed 1/4 stick softened butter
Mix water and yeast together and set aside. Add flour and brown sugar in mixing bowl. Make a well and add the water/yeast mixture and the milk. Mix to combine. Knead the dough with your dough hook or by hand for about 6 minutes. Add more flour if needed. You don't want your dough to be wet. Cover with plastic wrap and a kitchen towel and place in a warm dark place for about 90 minutes or until doubled in size.
After the 90 minutes, take your softened butter and butter block it in your dough, like you would with puff pastry. (Roll the dough out about 6 inches in diameter, add the butter and spread out. Fold the dough over twice and roll out.) You will want a 14 inch pizza pan (like this: http://www.amazon.com/Chicago-Metallic-Stick-14-Inch-Pizza/dp/B003YKGS4A/ref=sr_1_3?ie=UTF8&qid=1369512518&sr=8-3&keywords=14%22+pizza+pan) Spread the dough out into the pan. I fold over the dough party way over the pan otherwise it slides down and pulls itself into the middle of the pan. Cover and let rest for 30 minutes.
Preheat your oven to 400 degrees. Poke your dough all over with a fork and then par bake your dough for 4 minutes. After that, top. Cheese goes on the bottom to prevent it from burning. You can use as little as a pound of cheese or up to 1 1/2 pounds (I like it cheesy). We make our own sausage. That comes next. (We grind up about 1 1/2 -2 pounds of pork shoulder and season with mustard seed, fennel, garlic salt, onion salt, paprika, salt and pepper. We also cook our sausage before topping. After that, comes the pizza sauce. We also make our own pizza sauce. I like using crushed tomatoes. My husband likes San Marzanos. We cook them with garlic, onions, basil, oregano, salt and pepper. After topping with sauce, sprinkle some parm and romano cheese.
Put in the oven for about 30 minutes. The crust with brown. I watch the cheese on the very ends until they are bubbling. After it's done, let rest in the pan for about 10 minutes. Remove from pan, cut and eat.

Tell me about pans. Right now I make one pizza on a stone and one in a cast iron frying pan, but I'm thinking about branching out into pans. But I'm not sure what the difference is between all of them.

I like a thicker crust (usually). I was looking at a couple:

This Wilton One although it looks quite shallow.

This Chicago Metallic one looks alright - does anyone have any experience with non-stick pans?

This Starfrit One - what's up with the perforated part? Is it useful?

Any other notes would be helpful too.

It still looks delicious! I make my own Chicago style out in Utah and people love it. Go and buy this pan, and it will help you with the dough work. If you use the real deep dish guide for a 14" pie it works PERFECTLY!

Chicago Metallic 16124 Professional Non-Stick Deep Dish Pizza Pan,14.25-Inch https://www.amazon.com/dp/B003YKGS4A/ref=cm_sw_r_cp_apa_i_0atODbH5B9V0T

this was with http://www.amazon.com/Chicago-Metallic-Stick-14-Inch-Pizza/dp/B003YKGS4A on top of a stone.

https://www.amazon.ca/Chicago-Metallic-16124-14-Inch-Stick/dp/B003YKGS4A/

Pretty good!

Some quick questions:

1. Any tips for freezing dough? My #1 recipe is the Roberta's Pizza Dough Recipe and my #2 is the NYT Pizza Dough Recipe. At what point in the process can I freeze the dough? How long can it last in the freezer? How should it be stored in the freezer? Put it in a freezer bag & get all the air out?
   
2. How long do you think I can freeze store bought pizza dough? Recently I bought premade pizza dough and it was frozen, I kept it frozen a few days and I made it today, it turned out great. If it can last a few days frozen can it last a month?
   
3. I'd love to know how to make a thin crust pizza that ends up looking like this. Does anyone have a dough recipe that can do that? I've never made thin crust before.
   
4. Would this cast-iron pan pizza recipe be considered deep dish?
   
5. So the classic deep dish (Chicago style) pizza isn't very appealing to me but a [deep dish like this] (https://holroyd.files.wordpress.com/2010/07/img_5304.jpg) very much so is assuming that's just dough, pizza sauce, mozzarella cheese and pepperoni. Recipe-wise do you think to make a deep dish pizza like that I would basically just take my go-to pizza dough recipe aka #2 and put it into a deep dish pan, put sauce, lots of cheese and then the pepperoni on? Or are there "deep dish" specific ingredients/techniques for me to use?
   
   Thanks for any help you can give!