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Our First Deep Dish Pizza

After seeing some of the deep dish pizzas lately, I knew I had to try my hand at making one and I was not disappointed. I started with this Zippylip's dough recipe, making it ahead Wednesday as it takes 24 hours to rise in the fridge.

Thursday, I pulled it out and let ir rise for 3 hoursimage

Start with some cheese
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Then layer in your toppings. We used pepperoni, Our Home-made Hot Italian Sausage, mushrooms and diced red onions.
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Add a little sauce
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And some more cheese

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Then onto the Egg at 425.
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35 minutes later
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This has to have been our best pizza to date. The crust was crispy, yet the dough was a bit chewy (in a good way), light and airy with a buttery flavor. Some of my favorite toppings, they all went well together. So good. And the best part...I've got another dough ball to use this weekend.  :D

Obviously there are a lot more details, so if you are interested in the my whole write up, check it out HERE. Hope you have a good weekend.

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

Comments

  • RACRAC Posts: 1,688
    Man that look's good. I guess I will try one this weekend.

    Ricky

    Boerne, TX

  • That looks great, thanks for sharing the info Griffin. I will have to try that one.
    Large, small, and a mini
  • GriffinGriffin Posts: 7,494
    Thank Zippylip and all the others who have gone before.Mighty Quinn did a good one, but it was finally @cazzy who got me off my but to do one. I highly recommend doing one.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • cazzycazzy Posts: 8,808
    Looks great Griffin!  Totally making your italian sausage!!  Thanks for sharing all the details!
    Just a hack that makes some $hitty BBQ....
  • looks awesome griff! i havent posted any of them, but i'm pretty sure i've done one weekly since zippylip's post....haven't even thought about doing a hot, fast thin pizza. :-bd
  • BigWaderBigWader Posts: 670
    edited December 2012

    @Griffin How was the the Italian Sausage?  I'm looking for a great recipe - love the idea of wine in the flavour but wonder how you found the balance of tastes/heat and if you would adapt or add any other complexity.

    Thanks,

    Toronto, Canada

    Large BGE, Small BGE

     

  • Pizza, it is all good - but this one looks really good, great cook Griff. Like the double cheese layers and reducing the tomatoes with a little heat is a good tip. 


    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • GriffinGriffin Posts: 7,494

    @cazzy - try it and let me know what you think. This was our last little bit left, so I need to make more. We usually stuff some and leave some just ground to put in lasagna, spaghetti sauce and what not.

    @Mighty_Quinn - I was sure I saw one you did....

    @BigWader - We love it. So much better than store bought. Not overly hot. I think the fresh parsley really adds some great flavor as well as the fennel. We need to make another batch.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • yep....your're right...i forgot i did post my first one. http://eggheadforum.com/discussion/1145025/deep-dish-pizza-thanks-zippylip#latest. good memory you have there.
  • EllisEllis Posts: 195
    Yours makes me hungry again, I have to wait tell this weekend. I think I read some where that the dough is good in the frig  for four days.

  • GriffinGriffin Posts: 7,494
    @Ellis - 24 hrs to 4 days. You are correct.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • MO_EgginMO_Eggin Posts: 168
    Looks delicious.  Someone on this board needs to figure out a way to share samples via the tubes and pipes of the interweb . . . 
    LBGE, St. Louis, MO
  • MickeyMickey Posts: 17,590

    OK, that looks good. You can come to my house and cook.......

    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • I don't know if you have Pizza Hut south of the border but I found their recipe for deep dish pizza on the net. Here it is

    image

    1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet.      Seaforth, On. Ca.

  • DelucaDeluca Posts: 102
    I GET TO TRY THIS TONIGHT!!
    Question though on setup. If the platesetter legs are turned up with the grill set on the legs and then the pan sitting on the grill, will that have a negative affect? Is it sitting to high in the dome?

    Thanks Much
  • DelucaDeluca Posts: 102
    Uhhhh.... That was stupid good!
    And stupid easy! Why have I waited so long to do this?
    I made 5 regular old pizzas before this tonight. I put this on as a trial and it was way better than the normal pizzas I do which aren't too bad if I do say so myself. 
  • JamieoroJamieoro Posts: 180
    I'm a devoted thin crust pizza maker/eater, but have to admit your cook makes me want to try a deep dish!
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