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CI Pizza

@Griffin inspired me to try the cast iron deep dish pizza. I haven't ventured into making my own dough yet so I used store bought. I got my dough from Publix and it's not bad. I used a 13 inch skillet and cooked my pizza at 425 indirect. The platesetter was legs up with the grid on top of it. I cooked it for 30 minutes, which was probably a couple of minutes too long. Next time(and there will be a next time!), I'll probably take it off at 25 minutes. After letting the dough rest and spread in the skillet, I topped it with grated mozzerella, sausage, pepperoni and black olives. Then I added some sauce and then MORE mozzerella. Even with slightly over-cooking, this pizza was one of the best so far on the egg!imageimageimageimageimageimage






  • SPRIGSSPRIGS Posts: 233
    My mouth is watering looking at that bad boy! Looks incredible! I need to get my CI skillet ordered so I can try this.
  • Dang. That's awesome
    Clanton, Al LBGE
  • Where's my cast iron skillet !!!???
  • Solson005Solson005 Posts: 1,911
    Looks great! Nicely done  =D>
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • KingtUTKingtUT Posts: 137
    The pizza looks good and all........but..........the whiskey is what makes it ...outstanding!
  • Looks fabulous! :-bd This is still on my short list, maybe tonight! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
  • Sure doesn't look overdone to me.  Looks outstanding.  Pizza this weekend for sure.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • calikingcaliking Posts: 7,241
    edited February 2013
    Mmmmm..... Piiizzzzaaa... Looks dang good!!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ChubbsChubbs Posts: 5,593
    Next time take your cheese all the way to the edge if the skillet. It kind of burns and crisps up and is the best part of skillet pies. Looks great!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • GriffinGriffin Posts: 7,158
    Chubbs said:
    Next time take your cheese all the way to the edge if the skillet. It kind of burns and crisps up and is the best part of skillet pies. Looks great!

    Gotta have that cheese gasket!! Looks pretty durn good, 'specially for store bought dough. When you get the time, try making the dough yourself. Its leaps and bounds better.

    I approve of your choice of beverage. Good stuff.


    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • 500500 Posts: 1,847
    I've been doing some reseasoning of my skillets in anticipation of a pan pizza, my kid's favorite style.  Since I do whatever they ask for in the kitchen, this is on the to do list.  Well done Hash!
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Add a tbs of olive oil to the pan before you put the dough in it.  Sauce on the top of cheese is the trick to keep it from being a soggy mess.  I do not use a lot of sauce because I do not like soupy pizza.  You can always serve extra on the side for dipping.

    Simple ingredients, amazing results!
  • AviatorAviator Posts: 1,546

    OMG !!! Looks fantastic.



    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.


    Chattanooga, TN.


  • Thanks for the responses! I had 1 lb of cheese on the pizza but it looks like I still need a little more to get that gasket going and with a 13 inch skillet, I used 2 tbl spoons of olive oil. Gonna buy the ingredients to make my own dough too. I would suggest this cook to anyone. It's good!
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