Deep Dish pizza...

RollTideRob · October 2012

First try. Hope it tastes as good as it looks.

Baysidebob · October 2012

What is it sitting in? How hot, how long?

RollTideRob · October 2012

That's the BGE deep dish pizza stone. 425 for 10 minutes on the crust. build the pizza, then 25 minutes more.

Baysidebob · October 2012

RollTideRob said:

That's the BGE deep dish pizza stone. 425 for 10 minutes on the crust. build the pizza, then 25 minutes more.

Gotta have one!

Sgt93 · October 2012

I just picked up the deep dish pizza stone this weekend while also picking up my small BGE. Excited to use it.

SmokeyPitt · October 2012

How was it? It looks great! Need to start building my egggcessory xmas wish list!

RollTideRob · October 2012

It was good, but the crust could have been a little lighter. I just need a new crust recipe.

DawgDays · October 2012

If you don't mind me asking -- what's the deep dish stone retail for?

danv23 · October 2012

Agreed, how much $$? Might be able to share a dough recipe with you for deep dish and I'm from Chicago.

RollTideRob · October 2012

I bought it from the retail store in Atlanta and think it was right at $50.00.

RollTideRob · October 2012

danv23 said:
Agreed, how much $$? Might be able to share a dough recipe with you for deep dish and I'm from Chicago.

Would really like to try your recipe.

SkinnyV · October 2012

Looks good, the Chicago styles I think use shortening or butter in the crusts. Thanks for sharing the deep dish egg product.

NecessaryIndulg · October 2012

Nice pie! Thank you for sharing.

fishlessman · October 2012

RollTideRob said:

It was good, but the crust could have been a little lighter. I just need a new crust recipe.

i got this a few years back, its similar to unos deepdish the way it was about 20 years ago before they ruined it
:((

the potato really makes a difference

Deep-Dish Pizza
Prepare the topping while the dough is rising so it will be ready at the same time the dough is ready. Baking the pizza in a deep-dish pan on a hot pizza stone or quarry tiles will help produce a crisp, well-browned bottom crust. Otherwise, a heavy rimless cookie sheet (do not use an insulated cookie sheet) will work almost as well. If you've only got a rimmed cookie sheet, turn it upside down and bake the pizza on the flat rimless side. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely.

Makes one 14-inch pizza, serving 4 to 6 1 medium baking potato (about 9 ounces), peeled and quartered
1 1/2 teaspoons rapid-rise yeast
3 1/2 cups unbleached all-purpose flour
1 cup water (warm, 105 to 115 degrees)
6 tablespoons extra-virgin olive oil plus more for oiling bowl
1 3/4 teaspoons table salt

1 recipe topping (see related recipes)

1. Bring 1 quart water and potato to boil in a small saucepan over medium-high heat; cook until tender, 10 to 15 minutes. Drain and cool until potato can be handled comfortably; press through fine disk on potato ricer or grate through large holes on box grater. Measure 1 1/3 cups lightly packed potato; discard remaining potato.

2. Adjust one oven rack to highest position, other rack to lowest position; heat oven to 200 degrees. Once temperature reaches 200 degrees, maintain heat 10 minutes, then turn off heat.

3. In bowl of standing mixer or in workbowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover with plastic wrap and set aside until bubbly, about 20 minutes. Add 2 tablespoons olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato. If using mixer, fit with paddle attachment and mix on low speed until dough comes together. Switch to dough hook attachment and increase speed to medium; continue kneading until dough comes together and is slightly tacky, about 5 minutes. If using food processor, process until dough comes together in a ball, about 40 seconds. Dough should be slightly sticky. Transfer dough to lightly oiled medium bowl, turn to coat with oil and cover tightly with plastic wrap. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes.

4. Oil bottom of 14-inch deep-dish pizza pan with remaining 4 tablespoons olive oil. Remove dough from oven; turn onto clean, dry work surface and pat into 12-inch round. Transfer round to pan, cover with plastic wrap, and let rest until dough no longer resists shaping, about 10 minutes.

5. Line low oven rack with unglazed baking tiles or place pizza stone or rimless cookie sheet on rack (do not use insulated cookie sheet; see note above) and heat oven to 425 degrees. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lip. Cover with plastic wrap; let rise in warm draft-free spot until double in size, about 30 minutes. Uncover dough and prick generously with fork. Bake on preheated tiles, stone, or cookie sheet until dry and lightly browned, about 15 minutes. Add desired toppings; bake on tiles, stone, or cookie sheet until cheese melts, 10 to 15 minutes. Move pizza to top rack and bake until cheese is spotty golden brown, about 5 minutes longer. Let cool 5 minutes, then, holding pizza pan at angle with one hand, use wide spatula to slide pizza from pan to cutting board. Cut into wedges and serve.

SmokingOzarksBBQ · October 2012

I use a 12 in cast iron pan for my deep dish pizzas. Its essentially the same depth and holds the heat extremely well.

Sgt93 · October 2012

DawgDays said:

If you don't mind me asking -- what's the deep dish stone retail for?

I paid $46.99 for it.

vidalia1 · October 2012

The next time you make a deep dish pizza use semolina flour in with regular flour to get a true Chicago deep dish pie...also you need to use Crisco shortening on the bottom of the pan to get the right texture of the crust...I use a regular deep dish pan and I also use the BGE ceramic deep dish pan...use Crisco on either one...

vidalia1 · October 2012

A couple of links...

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1106239&catid=1

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1106526&catid=1#

Sgt93 · October 2012

@Vidalia1 great info, thanks. I am picking up some 00 flour from a buddy store owner as well. I also finally found the XL stone in a BGE store today and picked it up. I have been looking for one for quite some time.

cspearce2 · October 2012

Looks awesome. I just got one of these dishes. Does any know if you need to season it before use?

Sgt93 · October 2012

cspearce2 said:
Looks awesome. I just got one of these dishes. Does any know if you need to season it before use?

You do not.

Skiddymarker · October 2012

Couple of suggestions for deep dish, trans fat, Crisco - makes the crust. Lots of it in the pan. Use some corn meal in the dough mix, maybe 10:1 flour to cornmeal.

Tjcoley · October 2012

Here's another option for the dough - makes a pretty authentic Chicago deep dish

http://eggheadforum.com/discussion/1142348/chicago-deep-dish-pizza-pic-heavy#latest

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