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14 In Deep Dish for today's lunch

Doing one for lunch...whats the approx temp/cook time needed?  Do I do the crust a little before adding the toppings or all at once??

I assume I should use the placesetter correct?


  • allsidallsid Posts: 440
    I have only done one.  I budgeted for 35 min on others suggestions, but it took almost a full hour @ 400.  I Put all the ingredients including crust in raw in a CI skillet.  Be careful, if you nail it you wont be able to stop thinking about making another.  Good luck-
    Proud resident of Missoula, MT

    Check out my book on Kamado cooking called Exclusively Kamado:

  • +1 on the 400, indirect. Most deep dish pizza recipes call for 450-475, 35-45 minutes. I've found in the egg my crust will sometimes get a bit too crispy at the higher temps. 
    Also, if you are using canned tomatoes, make sure they are well drained, otherwise you might have soup in a crust - still very good, but still soup in a crust...
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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