Deep Dish Equipment

Welcome to the Deep Dish Equipment Page!

Read Deep Dish 101: Lesson 4 – Nuts & Bolts to get a better idea
of the equipment you’ll need for your Chicago pizza baking adventure!

Looking for Tee Shirts and Apparel?Β

My ultimate goal is to be able to offer Chicago Pizza baking equipment packages that you can order from this page,
but at the moment, I don’t have the distribution and sales set up to do that,
so until I am able to sell you an RDD Deep Dish / Thin Crust Bake At Home Combo Kit ,
you can try building your own kit with items like the ones listed below.


For deep dish, I recommend getting yourself one or two 12 inch round pans (I recommend 2 inch high, but 1.5 is fine), a square edge turner (or metal spatula), a deep dish pan gripper, and a mixing bowl or two.

For thin crust, you may also want to get yourself a pastry mat for rolling out your dough, a rolling pin, pizza cutter, and a perforated pan and/or wooden peel, and serving platters for your finished pizzas.

A baking stone is also a good idea too. I like the rectangular ones because they have more room to maneuver your pizza. I also highly recommend getting yourself an ample supply of food-safe gloves. They make dough handling and kneading a lot easier.

Below are some products you might like from some participating Share-A-Sale vendors.

** Some of these items may link to out-of-stock or discontinued items, as kitchen supply vendors could be having supply-chain issues beyond our control. If you are looking for something specific, you might be able to locate an item by using the product search on the vendor’s website after clicking on one of the product links.
Still having trouble finding what you’re looking for?
You can contact RDD on the Facebook page or comment below and I will see if I can help you locate what you are looking for.

[ Real Deep Dish is a Share-A-Sale Affiliate and not directly connected to sellers whose items are listed below ]

RDD is proud to be a new affiliate for BAKING STEEL!
It’s like a baking stone, but made out of steel!

Baking Steel!

BakeDeco / Kerekes

A Best Kitchen

13 thoughts on “Deep Dish Equipment”

  1. I am a huge fan of the site and recipes. I do have a question about pan color/ material. I have made both 12 inch and 9 inch size pizzas, the 12 inch in a darker colored pan (American metal craft) and the 9 inch in the Lou malnati aluminum pan (which they sell to make their mail order pizzas come out better). When cooked at the same heat in separate ovens (yay double ovens), despite the size difference and using dough from the same batch, the crust in the larger darker pan always ends up much harder/crispier. While tasty, it is not the authentic taste/texture of the pizza from the Lou’s pan. I was curious if you had noticed a difference based on pan color/material or if it is just me. If you have, do you recommend a lower heat and/or shorter cooking time? If you haven’t, I can share when I figure out what works for me.

    Thanks and keep up the great work,

    1. Hi, Chris. Thanks for visiting!
      I have talked a bit about this in Deep Dish 101: Lesson 4 – Nuts & Bolts.
      Darker baking pans absorb heat better than the lighter colored pans, which can cause the outside of whatever you’re baking to heat faster than the inside. As you have already guessed, you may be able to minimize the variations in your crust by lowering your baking temperature when using a darker pan, which may increase your baking time. You may also have less variation with a longer-fermented dough.

      Cake Pan Round Aluminum Straight Sided -- 2" Deep - 12"X2" - $12.75

      from: Kerekes kitchen & Restaurant Supplies

      Dexter-Russell 31648 Hamburger Turner 5" x 4" Blade, White Handle - $18.90

      from: Kerekes kitchen & Restaurant Supplies

    1. Hi, Christopher.
      I think I already answered this on Facebook page:
      You grease bottom only because you want the sides to stick to the pan until they set up from the baking.
      If you grease the sides, it can be more difficult to press out your dough and the outer rim is more likely to collapse before you have a chance to finish building your pizza.

  2. Hi Realdeepdish,
    I have a question. I know that depends on how hungry you are but usually how many persons/portions a 12\’\’ deep dish pizza is for?


    1. Hi, Simone.
      A 12 inch deep dish would be typically cut into 6 or eight slices, and serves about 3 or 4 hungry people.
      1 to 2 slices per person is a typical serving for deep dish.

      If you’re counting calories:
      One slice of deep dish sausage pizza is about 620 calories.
      That’s if you’re cutting a 12β€³ deep dish into 6 slices.
      If you cut a 12β€³ deep dish into 8 slices, each slice is about 465 calories.

      Need more nutritional info? Follow the link below:

  3. Hi Ed,
    I’ve watched your sites grow over the years and think you do a great job in your pizza work. Two questions – 1st:
    Why have you raised your DD hydration (water) level so high to its current 60% recommendation? Don’t see any recipes with such a high level. 2nd: Why have you discontinued any olive oil and only use corn oil?

    1. Hi, Tom. Thanks for returning!
      I’ve been asked these questions before on other comment threads like this one:

      As mentioned, before, I’ve tweaked the recipe on a few occasions, and found that more hydration made the dough easier to work with. Feel free to adjust your hydration to get your ideal dough texture. My early dough recipes had lower hydrations. You can find additional info and links to those earlier recipes at

      I use 100% corn oil mostly because I prefer it, but you can keep using a combination if that’s the flavor profile that you like. When using olive oil, I prefer to use a 3 to 1 ratio, corn oil to olive oil.

      1. Wow. Sorry Ed,I hope you report my thoughts here. You do great work here, I know, but, I have a few thoughts. Here are my comments about your surprising (at least to me) comments about my 2 inquiries herein. To summarize: I inquired about (1) what I and many consider to be an unusually “high” hydration level for Chicago Deep Dish pizza on your latest suggested recipe and (2) the 100% use of corn oil w/o any regular olive oil.

        Let’s just skip the last question — for now — about use of any regular olive oil and focus on the hydration level of deep dish pizza. Your answers here and elsewhere are full of . . . “well I prefer . . . and I like . .” without the talking about the important pizza RESULT. My frank questions to you is . . . is your recommended formulation or recipe intended to give a fair and representative pizza crust RESULT for those interested in typical Chicago Deep Dish Pizza enthusiasts or not? A 60% hydration level at Pizzeria Uno/Due’s? No!
        A 60% hydration level at Lou Malnati’s? No. At Geno’s East? NO. Where then?

        1. Hi, Tom. I appreciate your input and hope I can clear some things up.

          Many of the wonderful people at Forum would agree with you that my dough formulation was one of the highest hydrations in the Chicago Style forum, compared to their formulations.

          It may have been the highest hydration in the Chicago Style forum, but it was well within the range of several other styles of pizza dough. Google “pizza dough hydration” and I’m sure you’ll find articles from people with much more experience testing pizza recipes than me, like Kenji over at Serious Eats, and he’s testing pizza dough at 65-70% hydration.

          My recipe began as a best guess for a Malnati’s/Uno style deep dish dough, and I think I started at 45 or 50% hydration. Several tests and accumulation of clues from tv shows and other sources prompted me to make some adjustments.
          The change was partly because I had slightly decreased the oil, so I increased the water to compensate, but the main reason I increased the hydration, as I’ve mentioned elsewhere, is that the dough was not spreading out as easily as you see Marc Malnati press out his pizza dough when he makes pizza on tv shows, and I wanted to make this dough easier to make and use for the home baker.
          You can possibly attain a similar dough texture at a lower hydration, but most people are not going to want to spend 48 hours fermenting their dough (or even an extra 20 minutes to let the dough properly hydrate).
          You can also make your dough at a lower hydration without the ferment – you will find the dough will behave similar to a pie dough in many respects and you will also get decent results representative of the Chicago style.

          While some may disagree, I consider the addition of oil (or more oil than other styles use) to be a more important component than the hydration. I think on the latest version, I’m at 19% oil, which may be lower than other deep dish recipes. When I did overnight ferments in the fridge, I was noticing that higher oil percentages would “weep” oil out of the dough, so I figured I was using too much. My pizzas didn’t seem to miss it, so I left it at 19, but the dough became more difficult to work with – hence the hydration increase. Now, my choice to remove olive oil as part of the oil was mainly to streamline the recipe, but also partly a taste preference. While your tongue may perform differently, my tastebuds did not really pick up olive oil from my memory of recent pizzas from Malnati’s or Uno/Due. Perhaps, I should update the recipe to “vegetable oil” instead of “corn oil” and add a side note about olive oil & corn oil/soybean/vegetable oils, since the restaurants seem to vary in the oil that they use, but I preferred the corn oil crusts to any other combination of oils that I’ve tried, so that’s what I’ve got on the recipe right now.

          One more thing I should add about hydration (apologies to Columbo)-
          It is very possible that when restaurants use a 25 lb bag of flour to make a giant batch of dough, their hydration requirements might not be as high. They’re using a giant dough mixer – I’m using a spoon and mixing by hand most of the time. When I made this recipe, I make one batch of dough at a time, and don’t multiply for multiple batches, so it is possible that while my ingredient percentages work OK for a single batch or even a double batch, the amounts may need to be adjusted for a multi-batch of dough, and in that case, 60% might be too high. I try to get people in the ballpark, and let them decide if they want to make changes to to things like hydration.

          So, to answer your question – YES, I’ve eaten enough pizza in my lifetime to confirm that it is a fair representation of Chicago Deep Dish.

          On a related note:
          Do you have some restaurant insider information, Tom? If you have dough recipe information with specific hydration amounts from those restaurants, I’m certain we’d all love to see them. πŸ™‚

          I’m always trying to make a better deep dish, but I have to adjust for baking at home, so often there are compromises and adjustments that need to be made.

          Thanks for contributing.
          Feedback is always appreciated. It makes the recipes and website a better resource.

          1. On a couple of occasions, I tried one of your earlier formulations at I think 45% hydration and all thought it was pretty good. I will definitely have to soon try your latest formulation at 60% and see if we feel its an improvement or not. I know . . . this is all work in progress and we strive for perfection. Thanks. Love the pictures of your deep dish pizzas. You are one of the few who tightly “crimp” the dough rim like it should be. Looking forward to seeing more of your good work.

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