Our First Deep Dish Pizza

Griffin · December 2012

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 hours

Start with some cheese

Then layer in your toppings. We used pepperoni, Our Home-made Hot Italian Sausage, mushrooms and diced red onions.

Add a little sauce

And some more cheese

Then onto the Egg at 425.

35 minutes later

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.

RAC · December 2012

Man that look's good. I guess I will try one this weekend.

smokesniffer · December 2012

That looks great, thanks for sharing the info Griffin. I will have to try that one.

Griffin · December 2012

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.

cazzy · December 2012

Looks great Griffin! Totally making your italian sausage!! Thanks for sharing all the details!

Mighty_Quinn · December 2012

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

BigWader · 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,

Skiddymarker · December 2012

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.

Griffin · December 2012

@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.

Mighty_Quinn · December 2012

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.

Ellis · December 2012

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.

Griffin · December 2012

@Ellis - 24 hrs to 4 days. You are correct.

MO_Eggin · December 2012

Looks delicious. Someone on this board needs to figure out a way to share samples via the tubes and pipes of the interweb . . .

Mickey · December 2012

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

FlashkaBob · December 2012

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

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Our First Deep Dish Pizza

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