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CI skillet pizza recipe wanted

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.

Comments

  • beteezbeteez Posts: 397
    edited February 2013
    Have been using the Americas Test Kitchen Chicago Deep Dish Crust recipe with good results. http://www.americastestkitchen.com/recipes/detail.php?docid=21349
  • http://eggheadforum.com/discussion/1144692/mushroom-lovers-deep-dish-pizza/p1

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

    Edina, MN

  • ChubbsChubbs Posts: 5,476

    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.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • 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
    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
  • That is one good looking pizza Chubbs!

    I don't have any of the ceramic feet. My dealer doesn't either. I want some.
    image
    Louisville, GA - 2 Large BGE's
  • 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
    LBGE and Mini
  • Go to @Griffin's blog. Griffins Grub. He did a write up on CI deep dish pizza. It is great.
    Mark Annville, PA
  • GriffinGriffin Posts: 7,006
    yeah, but i was following zippy's mushroom pizza post. he gets the credit.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • bo_mullbo_mull Posts: 336
    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.

    Cleveland, TN.

    LG BGE, PSWOO2, Stoker WIFI.

  • I was wondering if we really need to use the feet. In fact do we really need to raise the skillet off the platesetter?
    XL owner in Wichita, KS
  • GriffinGriffin Posts: 7,006
    edited February 2013
    @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.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Fred's Music sells the ceramic feet, 3 for $20.00. I can use wads of aluminum foil to do the same thing
    LBGE
    Go Dawgs! - Marietta, GA
  • Thanks Griffin. I will give this method a try soon. Egg on!
    XL owner in Wichita, KS
  • What size skillet are you guy's using?
  • 500500 Posts: 1,723
    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.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • SPRIGSSPRIGS Posts: 223
    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.
  • JscottJscott Posts: 174
    Jccbone, what I use in place of feet is very large nuts from Ace Hardware, about .65 each. these work very well.
  • HashmakerHashmaker Posts: 149
    edited February 2013
    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.
    image.jpg 81.1K
  • 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
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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