Circa 1980s Pizza Slut on "Peach"

Focker

Inspired by the old school pizza of the 80s and 90s of Pizza Hut.  Hacked off the handle of 1891 Wags Anniversary griddle to make a pizza pan.  Used Kenji's pan pizza dough recipe with KA bread flour.  First the sauce.

Hand crushed, added some roasted garlic to the pan.  Simmered for 15 min.  Cooked the sausage, berky bacon 3/4 of the way  Sliced onion, green olive, roasted red peppers, pepperoni.  Shredded the whole milk mozz.

Two hour mark, easily shaped dough, assembled.  


Target was 550, using RO.  Ran to Jewel to get a case of Bud. Returned, and my small "Peach", was at 600.  Actually worked out good with the initial temp drop.  Setup was the Woo, 12" BGE stone, copper Ts, WGs griddle.

12 min in for documentation purposes.


Total bake time was 15 min.




Aside from the pepporoni I decided to try a little thicker, I hand crushed this attempt, first pitch.  The basil chiff and parm took it beyond, but that is the standard for most pies. Couldn't leave well enough alone. 

Thanks fer lookin'.

feef706

Very nice looking cook, how long did it take, thanks for sharing

bgebrent

Brandon, standing O on that pie man!  Out freaking standing!  Great job.

thetrim

Looks really good!

Focker

feef706 said:

Very nice looking cook, how long did it take, thanks for sharing

Thanks.
Sorry, total cook was 15 minutes

Focker

bgebrent said:

Brandon, standing O on that pie man!  Out freaking standing!  Great job.

Thank you.  Felt pretty good rippin' it.  Kenji's dough is solid for this style.  Super easy, will be great when out and about.

SmokeyPitt

Man that looks great. I have a serious hankering for pan pizza. The best part is you didn't have to use parchment paper OR a peel . 

Is this the dough recipe? 

Focker

SmokeyPitt said:

Man that looks great. I have a serious hankering for pan pizza. The best part is you didn't have to use parchment paper OR a peel . 

Is this the dough recipe? 

Thanks @SmokeyPitt,
Valid points. Lol
Yeah, that's it.

StillH2OEgger

Wow, that looks tremendous. Nice work!

WeberWho

Hot damn! Looks fantastic 

YEMTrey

Farkin' nailed it.  Nice work.

Ozzie_Isaac

Nice cook and excellent write-up .   Thanks for sharing.

TideEggHead

That crust!!!

bluebird66

Now I want pizza!!

JethroVA

That crust is perfection.  Pizza Hut pepperoni pan pizza is one of my dirty little secrets. 

Griffin

Looks outstanding. Haven't done a pizza like that in ages. Maybe this weekend...

fishlessman

hard to beat a simple castiron pan pizza. like how good pepperoni cups and pools with the tasty grease as well

saluki2007

Great looking pie.  Bookmarking for later.

Florida Grillin Girl

WOW, Brandon, your pizza looks excellent.

NDG

looks excellent.  I have been deep into a pizza kick (w/ sour dough) for the last few years.  I tried so many diff kind of pep . . and one stands out far above rest.  It  is made by VERMONT SMOKE & CURE . . I loaded up on amazon, but I see it is now unavailable.  If you see it, try it.

Carolina Q

I like that pan pizza recipe and you done it proud. Kenji has another recipe for a Sicilian pie that I've been wanting to try. Half sheet pan so an oven cook (as written anyway). The Sicilian is very similar, but only 4 hours start to finish!

His pic, not mine...

http://www.seriouseats.com/2016/05/the-food-lab-spicy-spring-new-york-best-sicilian-pizza-at-home.html

HCOJ

Damn good looking pizza.

Focker

Thanks everyone for the kind words.  Fish is right, this simple recipe is a keeper.

Focker

NDG said:

looks excellent.  I have been deep into a pizza kick (w/ sour dough) for the last few years.  I tried so many diff kind of pep . . and one stands out far above rest.  It  is made by VERMONT SMOKE & CURE . . I loaded up on amazon, but I see it is now unavailable.  If you see it, try it.

Thanks for the recommendation.  Let me know if you find it online elsewhere. Always looking for better toppings.

Focker

Carolina Q said:

I like that pan pizza recipe and you done it proud. Kenji has another recipe for a Sicilian pie that I've been wanting to try. Half sheet pan so an oven cook (as written anyway). The Sicilian is very similar, but only 4 hours start to finish!

His pic, not mine...

http://www.seriouseats.com/2016/05/the-food-lab-spicy-spring-new-york-best-sicilian-pizza-at-home.html

Thanks bud.  Looks like another great one to try.  

Late night cook, thought I'd try a slightly bigger pan, #10 EPU, at a higher temp of 650.  Bake time was 12 min, you could hear the crust frying. Lol

Sliced the pepp a little thinner.  This one is closer to Pizza Slut, spreading the dough out in a bigger pan, golden crust.  10" skillet is too small IMO.
First pie was preferred overall.

gamason

Maybe I missed it, but did you butter the skillet or just a little oil to get the crust like that. Looks good!!

StillH2OEgger

Now you're just rubbing it in (-: That looks great, too. I can see the others were not a fluke.

Focker

gamason said:

Maybe I missed it, but did you butter the skillet or just a little oil to get the crust like that. Looks good!!

Recipe calls for one to two tablespoons of a good EVOO before the second two hour rise.  Cooking the sausage, bacon, and pizza, will season your CI and coronaries in a hurry. 

Focker

StillH2OEgger said:

Now you're just rubbing it in (-: That looks great, too. I can see the others were not a fluke.

Thanks.
It would be awfully hard, to f this simple pie up.
Recipe, a keeper for sure. 

poster

Looks good, think I need to jump on this CI pizza band wagon. Do you think this will work with any dough?, or is there something special with the "pan pizza" dough 

Focker

poster said:

Looks good, think I need to jump on this CI pizza band wagon. Do you think this will work with any dough?, or is there something special with the "pan pizza" dough 

Thanks.
I've done NYers on CI with great results.  The no knead, and extra EVOO in this dough with CI, really makes it shine.

All that is needed is a bowl, a scale, your paws, and a CI skillet.