Frozen Pizza....Sorta

Griffin · February 14

Been trying to clean out the freezer lately. Tuesday night I was digging through it and found some frozen pizza dough, and some frozen sauce (you mean you don't take your left over sauce and freeze it in an ice cube tray for later?) and a package of pepperoni (seems like few weeks our store has a B1G1 deal on pepperoni. One goes in the meat/cheese drawer, one in the freezer). Pizza it is! This was from Zippy Lips recipe.

Before we get started, thought I'd show you this. I've been pretty lazy about cleaning out the Egg. Just a quick stir to knock off the ashes and refill. Last night I noticed I was really low, so I stirred it really good and was planning on adding fresh lump. All the charcoal I've used lately is Ozark Oak or Royal Oak, couldn't tell you how many bags total or ratio of one to the other. The rocks/cement are sitting in the lid for the large in case you want reference. I really should clean my egg out more.

Ok, time to build the pizza. Went with a thin layer or mozz, then added just a tiny bit of sauce and some bacon bits, topped that with more cheese and some pepperoni. I like my pepperoni on top of the cheese so its exposed to the heat. I feel it cooks better and the heat gives it a different textrure than if it was buried under the cheese. That's how we did it at every pizzas joint I every worked in growing up.

Went on to the Egg at around 450, here it is almost done

I let it cook for a total of 29 minutes

Then let it sit on the counter before trying to remove it from the skillet

Gotta do the side shot.

Can't forget the required bottom shot.

Since Mrs. G is out of town and I knew I couldn't eat it all by myself, I took it over to my brother's house. He's in the process of remodeling his bathroom and I knew he either wouldn't stop to eat, or he would get fast food or nuke something. Figured he'd appreciate this much more. And I was right. :D

I just wish I had more cheese to put on it. Didn't really get the "cheese gasket" around the edges like I wanted. Oh well. Still good and I found out that Zippy's dough can be frozen and used later without any loss of quality.

Mama Roneck · February 14

Looks delicious!

SWVABeanCounter · February 14

Looks great. When you freeze the dough, do you leave it in the ball or do you form it first? Thanks.

SmokinDAWG82 · February 14

Looks great, it also looks like a few pepperoni are missing from the build shot to the finished shot. Did someone nibble a few while it cooked?

Griffin · February 14

@SWVABeanCounter - I stuck the ball in a vac seal bag and froze it. Then let it thaw overnight in teh fridge, cut the bag open and let it drop into a well oiled cast iron pan. After an hour or so sitting in the oven with just the light on (we keep the house cool, so figured it needed the heat), it naturally stretches itself out to fill the skillet.

@SmokinDAWG82 - no pepperoni were pre-eaten, they just shrink as they cook. Should have added more.

TUTTLE871 · February 14

Looks pretty damn good. I need to do the pizza in a skillet and see how it comes out. I did get the deep dish pizza stone for Xmas but have not used it yet.

Looks like you have some rocks now to throw at things.

Griffin · February 14

Like squirrels?

TUTTLE871 · February 14

Squirrels getting something else at my house. But rocks are a good starting point.

SWVABeanCounter · February 14

Thanks. The few times we've tried freezing dough, we've formed it first and weren't happy with the results.

shtgunal3 · February 14

I hear squirrels are good on the egg.

Griffin · February 14

SWVABeanCounter said:

Thanks. The few times we've tried freezing dough, we've formed it first and weren't happy with the results.

Mine was a really wet dough. Not sure you could form it, it just kinda oozed out until it filled the bottom of the skillet.

Chubbs · February 14

Looks great Griffin. I use Cast Iron Skillet for most of my pizzas now. Been busy, so have not been making my dough with the exception of a batch of Naan recently. So, Publix dough it is. Pretty hard to roll out their dough, so using the CI skillet is an idiot proof way to make pies. If the dough shrinks back some who cares, just take the cheese all the way to the edge and it makes a awesome crust.

At any rate, looks delicious. Be honest, you took down that whole pie didn't you?? @Mickey and I have a bet going....

Griffin · February 14

Sorry @Chubbs , if you bet I ate it all, you lose. I ate two pieces, my littler older brother ate 3 and I took one home with me. Should have had it for breakfast, but I forgot about it.

Chubbs · February 14

That means I win. @Mickey bet you ate it all. We bet his mini egg, so I can't wait for that thing to arrive...

Griffin · February 14

For some reason I'm having a real hard time believing that. 8-|

Dyal_SC · February 15

Looks outstanding, Garth Brooks! I need to try that CI pizza sometime. As for squirrel, I prefer squirrel tartare. :D

OziEgg · February 15

Me wantee...

jccbone62 · February 15

Man that looks good. Was that cooked raised direct or indirect? Also what size skillet was that?

duck_hunter · February 15

shtgunal3 said:

I hear squirrels are good on the egg.

they do!

Griffin · February 15

@Dyal_SC now you are stretching it kinda thin, Diane_SC.

@jccbone62 - place setter legs down with a 10.5" diameter Cast Iron skillet sitting on top of the 3 green feet. Not sure which one of my 10.5" skillets I grabbed. Think it was an old one my Mom gave me that I have never been able to identify.

@duck_hunter - pics or it didn't happen. ;)

jccbone62 · February 16

Thanks Griffin

FlashkaBob · February 16

Griffin, awesome looking pizza. I am a little confused about the cement and rocks. Where did they come from? Why are they in the lid of the large? If that is the lid for the large, then the daisy wheel sitting beside it must be from some freakishly huge eggzilla as this one would cover the entire lid. More details? I'm sure I am not the only one confused. :-S

500 · February 16

You're pics and techniques have convinced to do a deep dish pizza. It's my kids favorite type from Pizza Hut, so I should be able to do better than that. Thanks for the inspiration. Going now to dig out my CI skillet for a test fit. I think deep dish is on the menu tomorrow.

500 · February 16

@Griffin, how big is your skillet? I have (2) 10" ones, but nothing bigger. Kinda small for a pizza, but I think I'll try it anyway.

Griffin · February 16

@FlashkaBob - the cement and rocks were mixed in with the lump. Didn't realize it until I had burned through most of it and was cleaning it out to add more. Kinda like the surprise in a box of Cracker Jacks, only not as fun. I put them in the lid as I found them as it was convinient. That is the lid and daisy wheel of a normal large egg. Must be a weird angle that makes it look freakishly large.

@500 The skillet measuers 10.5" across at the top (bottom would be a bit smaller)

Lowflyer · February 16

@Griffin, what do you grease the bottom of the skillet with? Butter or cooking oil spray?

Griffin · February 17

canola oil

Lowflyer · February 18

Griffin said:
canola oil

Made this last night and turned out great! Thanks

Griffin · February 18

Looks great @Lowflyer. =D>

FanOfFanboys · February 18

Maybe I missed but what temp? I saw time and setup

Griffin · February 18

450, took about 30 minutes.

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