Deep Dish Pizza---Thanks Zippylip!!!

Mighty_Quinn · October 2012

We do pizzas weekly (thin crust, hot, fast cooks) in our house, but thanks to seeing zippylip's deep dish pie sat week we had the craving for deep dish. Upped the amount of flour and water a little from his recipe to allow for a 12" pie.

So good and really simple...deep dish will for sure become part of our pizza routine.

cazzy · October 2012

That looks amazing! Awesome cook quinn!

Mighty_Quinn · October 2012

Thanks cazzy!

bigphil · October 2012

looks fantastic now am ashamed of mine

Lowflyer · October 2012

Looks great!

Fred19Flintstone · October 2012

That looks great! Is there nothing CI can't do?

Zippylip · October 2012

looking really good, the crust looks perfect & the cheese right to the edge really worked. Once you've started making these it's really hard to stop, they are a great compliment to the usual rotation of thinner crust pies.

Here's one I did over the summer a few times, a combination of chicken/spinach/feta sausage, extra crumbled feta and sliced pepperdews (if you haven't tried them look for them in the supermarket olive bar area, they're usually sold loose. They look like scotch bonnet peppers in size but are not hot, they're sweet with a great flavor that really compliments the saltiness of the feta):

Hogman348 · October 2012

Do you not close the lid of the egg since the handle of the CI will be sticking out? Curious how you are getting the toasty top of the pie?

thx

Mickey · October 2012

You guys are making me hungry.

Mighty_Quinn · October 2012

Hogman348 said:

Do you not close the lid of the egg since the handle of the CI will be sticking out? Curious how you are getting the toasty top of the pie?

thx

lid closes with handle on this cook....Not a problem. I cooked it at 425 just above felt level....stone on adjustable rig with the CI pan sitting on the three green feet.

Griffin · October 2012

Wow @Mighty_Quinn!! That is a beautiful looking pie!

JerkChicken · October 2012

AWesome! I need to make this asap!

A2Z · October 2012

That is truly a great looking pizza,@ Mighty Quinn Will be trying that myself.

Mighty_Quinn · October 2012

Thanks Griff, jerkchicken, and A2Z...go for it if you want to try. I think it is easier than regular pizzas because you don't have to really work the dough at all...after the second rise, just press it out into the pan, top and bake. Really, the baking is easier too because cooking in the pan at 425 the concern for burning crust and toppings isn't there...nice and easy 35 minutes!

cortguitarman · October 2012

Holy crap, that is awesome! I was going to drop money on the BGE deep dish pizza pan. Not now. The CI skillet will be the new pan. Thanks for sharing.

SmokeyPitt · October 2012

Lookin really good MQ! I made one this weekend and it was pretty good, but not pic worthy. Need to hone in my doh! recipe.

BYS1981 · October 2012

I have a deep dish recipe from Cooks Illustrated.. I am going to use the egg to make it next time.

Looks good, but where is the beer MQ?

Mighty_Quinn · October 2012

Thanks guys...here you go BYS, actually no beer with the pizza last night but am enjoying a few of these tonight.

Deep Dish Pizza---Thanks Zippylip!!!

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