CI skillet pizza recipe wanted

SPRIGS · February 18

I have seen a ton of pics of incredible looking CI skillet pizza. The search function here leaves a lot to be desired as a search really didn't turn up anything. Anyone have a recipe to get me headed in the right direction? Everything to a dough recipe down to the temp, do you prebake just the crust then add the toppings, raised, use the plate setter? Thanks.

beteez · February 18

Have been using the Americas Test Kitchen Chicago Deep Dish Crust recipe with good results. http://www.americastestkitchen.com/recipes/detail.php?docid=21349

Budgeezer · February 18

http://eggheadforum.com/discussion/1144692/mushroom-lovers-deep-dish-pizza/p1

I have used the crust recipe many times and had great success.

Chubbs · February 18

Been doing mine in skillets for 2 years. I coat the bottom of the skillet in oil and try to coat all sides of the skillet with a twirl of the pan. Throw my dough in and push it to fill skillet. I use tomato slices instead of sauce. Then cover it with your cheese. Make sure cheese goes to the edges of the skillet because it will bake and make a nice chewy,cheesy crust. Skillet pies are great because you can load them up as opposed to regular where less is more. My skillet setup is PS legs down, ceramic feet, and then skillet on top. Usually go 500 degree for 25-30 minutes. Take a spatula and lift crust up to check the bottom around 20-25 minutes to make sure it is not burned. So good. Enjoy.

FYI, my usual toppings are onions, green peppers, banana peppers, broccoli, and pepperoni. Good eats.

CincyTiki · February 18

I love the Zippylip CI deep dish (mushroom lovers deep dish pizza) recipe Having said that here is another one to try that is similar http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

johnkitchens · February 18

That is one good looking pizza Chubbs!

I don't have any of the ceramic feet. My dealer doesn't either. I want some.

Springram · February 19

johnkitchens said:

That is one good looking pizza Chubbs!

I don't have any of the ceramic feet. My dealer doesn't either. I want some.

You can get them on Ebay but you will pay a pretty penny. Could not justify the price but I just wanted them and did it...I am an Egghead. :<)

Springram

Spring, Texas

cortguitarman · February 19

Go to @Griffin's blog. Griffins Grub. He did a write up on CI deep dish pizza. It is great.

Griffin · February 19

yeah, but i was following zippy's mushroom pizza post. he gets the credit.

bo_mull · February 19

johnkitchens said:

That is one good looking pizza Chubbs!

I don't have any of the ceramic feet. My dealer doesn't either. I want some.

I got lucky, My dealer had a set off a display egg that he gave me.

jccbone62 · February 19

I was wondering if we really need to use the feet. In fact do we really need to raise the skillet off the platesetter?

Griffin · February 19

@jccbone62 - you don't need the feet, but you DO need something to raise the skillet off the place setter. It needs air to circulate underneath it. Direct contact will get too hot and cause the bottom to burn.

SmokinDAWG82 · February 19

Fred's Music sells the ceramic feet, 3 for $20.00. I can use wads of aluminum foil to do the same thing

jccbone62 · February 20

Thanks Griffin. I will give this method a try soon. Egg on!

carter422 · February 20

What size skillet are you guy's using?

500 · February 20

carter422 said:

What size skillet are you guy's using?

+1. I have (2) 10" old CI skillets. One is a Wagner. The other doesn't have a name.

SPRIGS · February 21

Thanks for all the information guys. Gonna order the lodge 18" cast iron skillet. Realize I will have to tweak the amount of dough somehow as most call for 12" etc... I have a swing rack from ceramic grill works that should be here tomorrow. Should I be leaning towards placing the CI skillet on the top rack? Thanks again. You guys are always very helpful and get a guy headed in the right direction.

Jscott · February 21

Jccbone, what I use in place of feet is very large nuts from Ace Hardware, about .65 each. these work very well.

Hashmaker · February 21

You can get terra cotta pot feet that'll work from Lowes, Home Depot or Wal-Mart. They're only like 5-6 bucks for a set of three. My setup was platesetter with the legs up with the grid on it then I just set the skillet on the grid. If you have a large egg, an 18 inch skillet may be too big. I use a 13 inch skillet.

Skiddymarker · February 21

SPRIGS said:

Thanks for all the information guys. Gonna order the lodge 18" cast iron skillet. Realize I will have to tweak the amount of dough somehow as most call for 12" etc... I have a swing rack from ceramic grill works that should be here tomorrow. Should I be leaning towards placing the CI skillet on the top rack? Thanks again. You guys are always very helpful and get a guy headed in the right direction.

I prefer the felt line for skillet/deep dish pizza. It is cooked at 400-450 so high in the dome is not needed. IMHO

Howdy, Stranger!

Forums

CI skillet pizza recipe wanted

Comments