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I'm going to jump into the deep dish pie arena. I have a round pizza stone, oval stone and plate setter. I will be using Zippylip's recipe for the dough and a 12" CI pan. After the dough, fresh graded mozzarella, pulled pork, some sweet baby rays bbq sauce and more mozzarella. I will have my large BGE at 650.
Do I oil the pan before putting in dough?
I'm planning on using my plate setter, legs down and set the CI pan directly on the plate setter. Yes/ No?
Zippy's recipe says 6 minutes but others have said 20 minutes or until it looks and smells good. Yes/ No?
Lid open/ closed?
Change anything/ everything??
Sorry if this has been covered already.