After many, many attempts, I've finally been able to achieve success cooking a thin crust pizza on the Egg. I've done some fantastic pan pizza, and can duplicate Lou Malnati's Chicago deep dish consistently, but all my attempts at thin crust have turned out too thick and doughy. I've tried many different recipes for dough, but could not get a true thin crust pizza.
I received a 14 inch Lodge CI pizza pan for Christmas. Using @Zippylip's
dough recipe, mixed up the dough last night and let it in the fridge overnight. Got it out a few hours before cooking. Greased the CI pan with Crisco, and spread out the dough. It spread very easily right on the pan. Just pressed it and worked it to the edge. Some sauce, mozza, provolone and parm cheeses, a little oregano, and on to the Egg.
Wanted to cook it raised in the dome, but it only fits right at the gasket line, and has to be centered just right. I used a platesetter, legs down, with the grate on top for the first 5 minutes, then removed the grate and placed the pan directly on the PS. About four minutes later we were done.
Crust was crispy on the bottom, light and airy, with a good chew. Cooked evenly for the whole pie. As a 'just in case' I also did a sausage Chicago Deep Dish. Both pies went completely, and the family (including my son and DIL who are from NYC and know pizza) convinced me to do another thin crust for late night snacking. Luckily I had enough dough left in the fridge, so I put the pan outside to cool, and whipped up another. This will now be my go to pizza - much better than anything I can buy around here.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA