Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Deep Dish Pizza on Baking Stone - Dough for 2 Pizzas

gary caspergary casper Posts: 1
edited 2:35AM in Baking
Ingredients
• 2 Cup Warm water• 3 Green peppers
• 1 Tbs Sugar• 2 - 28 Oz Cans whole peeled tomatoes – hand crushed and well drained.
• 1 Tbs Active dry yeast• 1 Cup Parmesan - grated
• 1 Tbs Salt• 1 Tbs Oregano
• 5 &#189- 6 &#189  Cup 50:50 blend of all purpose unbleached white and whole wheat flours• 1 &#189 tsp Basil
• 2 Tbs Olive oil• &#189 tsp Salt
• 6 Cup Grated mozzarella• &#188 tsp Black pepper
• 1 lb Bulk Italian Sausage• 1 Tbs Olive oil
• 1 Large sweet onion

InstructionsIn this recipe, a deep dish pizza is prepared inside a bottomless springform pan or baking ring and the Super Peel is used to place it directly onto a preheated baking stone, where it is baked to a golden perfection.Equipment Required: Springform pan (9” – 11”) or same sized baking ring
Super Peel (recommended)About 2 hours before needed:

In large bowl, dissolve into 2 cups warm water: sugar, yeast, 1 Tbsp salt. Mix in 2Tbsp olive oil. Gradually add flour, blending with large spoon.Turn dough out onto a floured surface and knead until smooth and springy. Oil a large bowl, and place dough in it. Cover and let rise until doubled in bulk (1 to 2 hours).Blend tomatoes, ½ tsp salt, pepper, oregano, basil and 1 T. olive oil. Set aside.In large skillet, cook sausage. Drain well and set aside.Cut onion and peppers into medium sized pieces and cook in uncovered fry pan until soft. Drain any free liquid and set aside.Preheat oven (grill) and baking stone to 450 F for at least 40 minutes before baking.

Punch down dough, divide into 2 pieces. Form into flattened balls and cover with plastic wrap. Place dough into a bottomless springform pan ring or baking ring on unfloured surface. Spread dough across bottom and at least half way up inside wall of ring. If dough slumps down sides, simply press it up as fillings are added.Layer on each dough, in this order: 2 C. mozzarella, ½ of onions and peppers, ½ of sausage ,and finally ½ of tomato mixture. Fillings should be just about even with top of dough.Sprinkle with ½ C. parmesan, 1 C. mozzarella, and additional oregano if desired.Slide well floured Super Peel* under assembled pizza and ring and use Super Peel to place assembled pizza and ring onto preheated stone. Leave ring in place during baking.
Bake for approximately 20 minutes, until golden brown.Remove pizza from oven and onto cooling rack. Remove ring and allow to cool 5-10 minutes before cutting.Notes* This procedure is not recommended without Super Peel tool, and has not been tested on a standard peel, because of probable difficulty sliding the mass onto oven stone. However, the results are worth having the right tools. Super Peels are available from The Baker's Catalogue at www.bakerscatalogue.com or contact me for more information.
Number of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.