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Birthday Deep Dish Pizza

I've been reading all of these deep dish threads, so I thought I'd give it a try for my birthday dinner. I made 2 pies. The uncooked pie is the first pie. It turned out great, but I learned a valuable lesson. When you take it put of the pan with a spatula, don't look under it while balancing it on the spatula. The result = an upside-down pie on the counter. She was a beauty too. (we still ate it).

The second pie hasn't even been cut into. These things are filling! The crust turned out better on the second one. The first one was done with the PS legs up with the grate on top. The crust got a little dark on the bottom. For the second pie, I put my half moon grid on top of my grate. The result was a perfect crust.
Mark Annville, PA


  • bud812bud812 Posts: 1,575
    Lookin good & happy birthday.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • Dyal_SCDyal_SC Posts: 3,267
    Looks great!
  • Happy Birthday, Looks good. I'd have eaten it off the counter too!
    Go Dawgs! - Marietta, GA
  • cazzycazzy Posts: 8,696
    Looks great boss! Sorry to hear about your pie flipping...good thing it was on the counter though.

    Happy birthday bro!
    Just a hack that makes some $hitty BBQ....
  • It still tasted good and we had a good laugh.
    Mark Annville, PA
  • cazzycazzy Posts: 8,696

    It still tasted good and we had a good laugh.

    So did I! Haha
    Just a hack that makes some $hitty BBQ....
  • GriffinGriffin Posts: 7,308
    Happy birthday!. Nice looking pies. Looks like from that 4th picture that you got a good "Cheese Gasket" on the side of it.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • nolaeggheadnolaegghead Posts: 17,920
    3 second rule, well, rules!
    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 

  • I cooked them at 600. I think I'll back it down to 550 the next time. I think the top won't brown up as much that way.
    Mark Annville, PA
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