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Deep Dish Pie Tonight

WazooWazoo Posts: 150
edited 3:39PM in EggHead Forum
Made our usual BGE Pizza this evening. Used Bertucci pizza dough (will use Sam's next time - B's are getting too expensive) rolled out in an Italian deep dish pan. Wife likes stuffed crust, so she rolls FROZEN mozzi cheese sticks (unfrozen runs when heated) into the edges. My side has mushrooms, artichoke hearts, Tabasco pepperoni, and green olives. Tons of mozzi on top. Get the egg to around 450-500, put on some smoking chips (love smoking the cheese), throw on the plate setter and the pie (no spacers or doubling-up stones), and wait about 25 minutes. Comes out perfectly. My side is marked off in olives.

FROZEN Mozzi Cheese Sticks into the Dough Edge:

Adding the Ingredients:

Pizza is Ready to Take off and Cut:


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