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SAVE THESE INSTRUCTIONS
Congratulations on your purchase of Cuisinart
®
Cookware! Designed from the inside out
for today’s lifestyles, our Cuisinart
®
Cookware delivers uncompromising superior cooking
performance with a professional look.
BEFORE FIRST USE
Remove all labels and hang tags. Wash cookware with warm water. Never allow your deep dish
pan to air-dry, as this can tarnish the surface. For best results, always oil the pan prior to use.
The oil will help enhance the release capabilities.
CONVENTIONAL OVEN USE
Pans are oven-safe to 1000°F. Caution should be used when removing from a hot oven. Always use
potholders or a pizza peel as vessel will become hot. Pan can be used in a conventional oven as
well as an electric indoor/outdoor pizza oven.
SERVING
Place hot pans on a trivet or wooden board when serving. Never place a hot pan directly on an
unprotected surface. Please allow a few minutes for hot pizza to cool prior to removing from the
pan.
COOKING UTENSILS
All cooking utensils may be used on deep dish pan. Do not cut food directly in the cookware. You
may use hand blenders or mixers directly in the cookware; this may scratch the pan’s interior, but
its performance will not be altered.
CLEANING AND OTHER MAINTENANCE
Hand wash only; dishwasher not recommended. Allow pan to cool slightly after each use, then
rinse pan with warm water. Do not fill a hot pan with cold water or plunge into cold water
because thermal shock damage may occur. Use a sponge or a soft cloth to remove any remaining
food particles. Do not use soap, steel wool, or other metal pads that can scratch the surface.
Stubborn stains can be removed using a nonmetallic scouring pad and coarse salt. Rinse
thoroughly and dry immediately. Scrub pan edges gently to clean if there is any discoloration or
residue.
STORAGE
Do not store pan when it is still damp, and always store carefully in a dry cupboard area. Avoid
stacking and overcrowding when storing cookware to prevent scratching and chipping of steel
surface.
MAKING THE PERFECT PIZZA
Pizza making takes practice. Here are some key steps for success.
Great pizza begins with great ingredients, so opt for best-quality, simple ingredients.
Dough is the foundation of a pizza, and when preparing pan pizza, the dough can vary from style
to style. Store-bought dough is convenient, but for pan pizza, it will not always deliver perfect
results. Our recommendation is to follow our provided recipes for different types of pizzas – we
have simple recipes to prepare everything from focaccia to Detroit style to Chicago deep dish.
If you choose to use store-bought dough or another recipe, this pan needs a minimum of 1½
pounds of dough for a simple focaccia and up to 2½ pounds for thicker Detroit-style pies.
Following these guidelines will ensure the best results.
NOW, ON TO MAKING PAN PIZZA
It’s all about the resting, the stretching, and the resting.
To start, the dough should be at room temperature. This makes it much easier to stretch and
reduces the time needed for stretching.
Once the desired dough is chosen, prepared, and sufficiently rested, transfer it to the deep-
dish pizza pan. Regardless of the type of pizza or focaccia is being prepared, the pan should be
generously coated with a minimum of 4 tablespoons of olive oil.
Put the dough into the pan and turn over a few times to ensure the dough is fully coated with
the olive oil. Using your fingertips, make indentations in the dough without fully pushing through,
being sure to cover the entire surface. While making the indentations, gently press the dough
toward the sides of the pan (do not force it—it will eventually spread). Cover the pan and allow to
rest for 20 minutes.
After resting, uncover and repeat the process, focusing on spreading the dough to the edges of
the pan. Cover and rest for 20 more minutes. Repeat this process until the dough easily covers
the bottom of the pan. This process can take up to 3 rounds (60 minutes total).
From here, the pizza can be topped as desired, whether with additional oil and herbs for a simple
focaccia, or with loads of cheese, sauce, and meat for a Detroit- or Chicago-style pie. Whatever
your preference, we have a guide for all of it.
12" Deep Dish
Pizza Pan
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