Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Deep dish CI Pizza

Made a deep dish pizza in a cast iron pan last night.  

Dough recipe here - - I used 50% King Arthur Bread Flour / 50% KA Sir Lancelot High Gluten flour, and substituted room temp beer for 1/2 the water.  This pie used 1/2 of the dough, which was made on Saturday (other 1/2 used for NY style pizza on Sunday).  

To build the pizza:  Coat pan with olive oil.  Removed dough from fridge, place in pan & cover with plastic wrap for about 2 hours to warm / rise.  Flatten dough to edge of pan.  Top pizza  with crushed san marzano tomatoes, oregano, garlic salt, pre-cooked mushrooms, mozzarella and trader joe's shredded 4 cheese blend (parm, romano, asiago & ??). Egged at 450 for about 24 minutes.  Removed from pan to cool for about 5 minutes before cutting and serving.   SWMBO was very happy, which makes life good.

Many thanks to @zippylip for the inspiration in this thread -
LBGE, St. Louis, MO


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