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Deep Dish Pizza

My Lord...  ;)

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Stuffed with Mozzarella, Italian Sausage, Homemade Sauce, Pepperonis and Freshly Grated Parmesan. 

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Yeah Baby... ;)

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2014 Co-Wing King
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Comments

  • RickyBobbyRickyBobby Posts: 698
    I gotta get me a stone for doing the deep dishes.
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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  • TjcoleyTjcoley Posts: 3,422
    Fantastic looking pie. Do you deliver in 20 minutes or less?
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • EggucatorEggucator Posts: 184
    Looks good.  Have you done any on CI?  I just wondered if you could give us a comparison if you have.  
    LBGE
    Zionsville, IN
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  • Dyal_SCDyal_SC Posts: 2,211
    Thx, guys! @Eggucator, nope, I've never done deep dish on cast iron. I would imagine that is great too! :)
    2014 Co-Wing King
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  • Carolina QCarolina Q Posts: 7,795
    Looks awesome, Dyal! And quicker/easier than a standard pie too.

    RickyBobby, a steel cake pan is just fine. No ceramic needed.


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    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • SookieSookie Posts: 121

    You convinced me.  I'm going to try one of these tomorrow!

     

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  • Nicely done!  Great minds think alike:  we did one tonight, too.

    [Northern] Virginia is for [meat] lovers.
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  • HibbyHibby Posts: 428
    @dyal_sc , what kind of pan is that?
    Conservative stalwart in Thornville, Ohio
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  • njlnjl Posts: 795
    Time and temp?
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  • AdamdAdamd Posts: 160
    I have made deep dish in cast iron before and it turned out very well. I put the pan on the pizza stone and cooked it until done. I think it took about 40-45 mins at about 400ish. 
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  • @Eggucator:  I also do my deep dish in cast iron.  30 minutes at 450-500*F (PS legs down, spacer, stone, pan) with a 180* turn halfway through.  Posted results just a bit ago.

    [Northern] Virginia is for [meat] lovers.
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  • @Dyal_SC you are on a roll dude. That looks amazing!

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • Dyal_SCDyal_SC Posts: 2,211
    @Hibby , that is the BGE deep dish pizza ceramic stone.

    @njl , I used the time and temp per BGE's recipe, and also the King Artur flour recipe for the pizza dough

    http://www.biggreenegg.com/features/deep-dish-pizza/




    2014 Co-Wing King
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  • GriffinGriffin Posts: 6,759
    Damn!! That is one insanely good looking pizza, @Dyal_SC ^:)^

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • jfm0830jfm0830 Posts: 936
    Speaking from personal experience, that is one great pizza and pizza dough recipe and you knocked it out of the park! Very nice. 

    As for the cast iron vs. ceramic pan, there is going to be a difference. The ceramic is porous and is ging to draw some of the moisture off the surface of the dough. This will make the surface of the crust crispier. Whether it is better I will leave for others to decide. But they will differ somewhat.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • Dyal_SCDyal_SC Posts: 2,211
    Thx fellas'! @jfm0830, you are right about the crust being crispier. The ceramic stone causes the bottom to be almost crunchy. Good though. :) Might hafta use my CI skillet next time for a comparison.
    2014 Co-Wing King
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