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mushroom lovers deep dish pizza

ZippylipZippylip Posts: 4,310
edited October 2012 in EggHead Forum

One of the benefits of living in the mushroom capital of the world is that every now & then the dude across the hall that hates mushrooms gives you a 10lb box that a client of his gave to him.  After distributing some to a couple other friends I hadda figure out how to cram the rest down my gullet before they went bad, & one good way was to saute a pile to top a standard deep dish.  My deep dish pies are pretty simple & not intended to be the Chicago variety.  Between this and a couple fritattas I am happy to say I've disposed of all the fungi.

 

first, 2 cups of flour, a pinch each of salt & yeast followed by 3/4 cups of water, knead for 15 minutes

 

 

leave in the bowl & cover until it doubles in size

 

 

here it is after a little more than 2 hours:

 

 

enough olive oil to coat the bottom nicely

 

 

lay the dough in

 

 

shower cap back on

 

 

meanwhile, slice up the shrooms

 

 

 

& fire up the egg

 

 

suate

 

 

 

till done, at the end throw in some minced garlic, salt & pepper

 

 

remove the shower cap & get ready to top it

 

 

mozzarella & some dried herbs first, all the way to the edge with the cheese so some of it gets nice & dark during cooking:

 

 

scoop all the shrooms on

 

 

onto the egg which is preheated to about 400-450, don't forget some spacers under the pan

 

 

about 25 minutes later

 

 

bring it in & remove to a screen to cool, don't want to interfere with the crispy fried bottom

 

 

then to a tray for slicing

 

 

follow of course by, the slicing

 

 

let the lava flow

 

 

bottom shot, nice golden brown, crispy, & plenty of flavor from the olive oil

 

 

a final shot

 

 

Have a nice weekend all, Marc

 

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Comments

  • cazzycazzy Posts: 7,125
    Incredible cook!  Great pictures!
    Just a hack that makes some $hitty BBQ...
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  • GriffinGriffin Posts: 6,755
    Fantastic looking pie, Zip!

    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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  • man, that looks awesome!!!
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  • SmokeyPittSmokeyPitt Posts: 5,815
    Man that is some shroomy cheesy deep dishy goodness!   I was thinking of getting the big green egg deep dish stone, but I already have a cast iron pan.  You just saved me $60.  Good to see you back ;)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I want that right now! And my dinner is gonna be good...I'll post later. =P~
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  • ZippylipZippylip Posts: 4,310
    edited October 2012

    thanks all, and

     

    Man that is some shroomy cheesy deep dishy goodness!   I was thinking of getting the big green egg deep dish stone, but I already have a cast iron pan.  You just saved me $60.  Good to see you back ;)

    I don't know anything about the bge deep dish, but I do know that cast iron works well; I've been doing these for quite some time & they're some of the easiet pies to make consistently good - kind of like the pulled pork of pizza, hard to screw it up.  One exception is this, lean your dough towards the dry, wetter dough that's great for open air cooking on a stone doesn't do well trapped between iron & a cheese gasket, kind of turns to cement, so to keep it light & fluffy the drier the better.

    Oh, and it's good to be back - someone has to keep the drunken munchkin in line

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  • henapplehenapple Posts: 13,527
    Nice. Great pictures.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    That is a great looking pizza, Marc.  We haven't done a deep dish pizza in a while, time to fix that. 

    Now I just have to find a source for free mushrooms
    :))
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  • jfm0830jfm0830 Posts: 912
    Now thats a pizza!! I love the color of the crust from that ci pan.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • ParallelParallel Posts: 411
    Holy moly! That looks awesome!

    Every time my elbow bends my mouth flies open.
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  • DonWWDonWW Posts: 259
    Stinking ridiculous....  I personally prefer thin crust to deep dish, but this cook with photos is off the hook.
    XL BGE.  Dallas, Texas.
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  • =D> =D> =D>
    Eggin in SW "Keep it Weird" TX
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  • Little StevenLittle Steven Posts: 27,055
    Have you ever cooked anything that isn't round? You suck

    Steve 

    Caledon, ON

     

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  • cazzycazzy Posts: 7,125
    For whatever reason, I started looking at your old discussions and I couldn't stop looking at all your cook threads.

    45 minutes later, it's pretty clear to me that you are the most innovative egger I've come across on this board. Wow, push the envelope much? :D

    I eagerly await your next creation Marc!
    Just a hack that makes some $hitty BBQ...
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  • nolaeggheadnolaegghead Posts: 12,805
    All I can say is, there is fungus amongus. ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • ZippylipZippylip Posts: 4,310
    jfm0830 said:
    Now thats a pizza!! I love the color of the crust from that ci pan.

    Jim
    Jim, I agree.  The majority of the crust is like a lightly fried olive oil doughnut, and the top edge where the mozzarella seeps down & burns itself to the crust is the tastiest part of the whole pizza
    Have you ever cooked anything that isn't round? You suck
    sure, I've cooked plenty of that slop in a bucket that you've smuggled across the border & try to pass off as 'food' while you tend to whatever emergency presents itself, as if standing in the beer line amounts to an emergency
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  • Zippylip said:
    sure, I've cooked plenty of that slop in a bucket that you've smuggled across the border & try to pass off as 'food' while you tend to whatever emergency presents itself, as if standing in the beer line amounts to an emergency
    Hey, this guy fits right in !!!!   =))
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • jbates67jbates67 Posts: 157
    This is going to be attempted soon, even if I have to BUY my own mushrooms. Looks amazing!!
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  • cazzy said:
    For whatever reason, I started looking at your old discussions and I couldn't stop looking at all your cook threads. 45 minutes later, it's pretty clear to me that you are the most innovative egger I've come across on this board. Wow, push the envelope much? :D I eagerly await your next creation Marc!

    I agree. Marc is one of, if not, the most creative cook on this board. He thinks outside the box which I appreciate.
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  • ribmasterribmaster Posts: 209

    Wow!!!

     

    I grill therefore I am.....not hungy.
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  • GriffinGriffin Posts: 6,755
    2 ?s for @Zippylip - what type of yeast and flour? AP, bread? And how long was the total rise? Oh and a 3rd one, what size CI skillet?

    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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  • ZippylipZippylip Posts: 4,310
    Griffin said:
    2 ?s for @Zippylip - what type of yeast and flour? AP, bread? And how long was the total rise? Oh and a 3rd one, what size CI skillet?

    I use bread flour and bread machine yeast in the little jar.  Total rise is usually about 2 hours for rise #1 & another 2 hours for rise #2, but that is flexible - can be sped up in warming drawer or slowed down if it's cool out or if you use the fridge.  My pan is 10 & 1/2. 

    Some time ago I posted a detailed description of many of my methods, link below.  I typically stick with my original method & not the cold rise though, it's just less of a pain in the ass.  A couple modifications since what you see there was posted:

    1- I use much less yeast, about 1 teaspoon for the entire 4 cup batch;

    2- no sugar anymore;

    3- no 'proofing' of the yeast as seen in my original slideshow, just unnecessary;

    4- no cornmeal, I've come to learn it's unnecessary.  For many years I would apply it to the peel for the first pie & by the second & third pies it would be gone & I noticed over & over that the pie slid around just as easily... I realized that the majority of my pies over the years were done without cornmeal sort of by default so I just stopped using it all together.

    http://eggheadforum.com/discussion/987401/stage-two-pizza-dough-with-o-verbose-commentary#latest

     

     


     

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  • =D> Awesome! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • Oooh looks awesome! Nicely done. I have not done the cast iron pizza. I am going to try!

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  • GriffinGriffin Posts: 6,755
    Thanks @Zippylip - one last question (I hope) the amount of ingredients you listed above...is that for one single pizza? I'm hoping I can try this tomorrow. Got a recipe for a spicy mussels I want to try on the Egg tonight.

    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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  • ZippylipZippylip Posts: 4,310
    Griffin said:
    Thanks @Zippylip - one last question (I hope) the amount of ingredients you listed above...is that for one single pizza? I'm hoping I can try this tomorrow. Got a recipe for a spicy mussels I want to try on the Egg tonight.
    If you're referring to the initial amounts in the original post, yes, 2 cups of flour does one 10.5 inch cast iron deep dish.  If you're looking however at the links to the slide shows, that is one 'full' batch (4 cups of flour) which obviously does 2 of these pies, or 1 full sheet pan (Sicilian), or 3 medium crust 'regular' pizzas on the large BGE stone, or 4 thin crust pizzas on the large.
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  • GriffinGriffin Posts: 6,755
    Thanks. I was referring to the beginning of this post. 2 cups flour.

    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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  • Looks amazing! Very impressed.
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  • I tried this dough yesterday cooked in a cast iron for the deep dish pie. The dough rose good but was almost too plain tasting - should I have added more salt or other seasonings?

    Thanks and this was my first homemade dough so going through this learning curve......

    LBGE - Swing Grate - Platesetter - Pimaster110 - Pizza Stones - Maverick E732 - Thermapen - Dutch Ovens Abbeville, SC
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  • Salt and sugar add flavor, adjust accordingly. I like my deep dish crusts a little thinner than this, the flavor comes from the fillings, the crust has a slight chew to it. I like this style of recipe, little yeast, lots of kneading, kept cool. 
    In a CI pan, I often use Crisco, EVOO works too, because the temp is lower. (<450)
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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