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Sunday Deep Dish Pan Pizza

hapsterhapster Posts: 6,772
Going to try doing a pizza in my CI skillet.

Going indirect at 400 or so...

Pics later
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Comments

  • ScottborasjrScottborasjr Posts: 2,598
    How big is your CI skillet Hap? That's my next purchase and can't decide if I want to get one that will fit both the medium and the large, or just get the big one for the large.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • GrannyX4GrannyX4 Posts: 1,450
    How big is your CI skillet Hap? That's my next purchase and can't decide if I want to get one that will fit both the medium and the large, or just get the big one for the large.

    The cI isn't expensive get one for each. Pizza in the large and cookie dough in the medium. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • hapsterhapster Posts: 6,772
    I think it's the 12"

    First half of the dough ball was a mess. Rolled the other half a bit and then put it in.

    image
    image.jpg 671.8K
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  • hapsterhapster Posts: 6,772
    About how long for the really great crust? When it lifts away from the pan?
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  • U_tardedU_tarded Posts: 1,263
    last one i did was like 45 mins at about 450 dome.
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  • GrannyX4GrannyX4 Posts: 1,450
    When the edges are crisp and the bottom is a nice golden color. Thickness and temp will very time.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • AviatorAviator Posts: 1,522
    edited July 2013
    Hap, I do 400 indirect for 25 min.Make sure you run the egg at least 45 min to get the dome all hot and good before you put the pizza in. Mine are extra meat extra veg and extra cheese. Get the cheese to go all the way to the sides of the skillet. Just my 0.02$

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

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

    >:)

    Chattanooga, TN.

     

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  • EggucatorEggucator Posts: 184
    I do my at 450 for 35 minutes.  The top is nice an brown and the part of the dough you can see starts browning as well.  
    LBGE
    Zionsville, IN
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  • hapsterhapster Posts: 6,772
    Thanks guys...

    Should be interesting.
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  • GrannyX4GrannyX4 Posts: 1,450
    No, should be good eats! ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Black_BadgerBlack_Badger Posts: 932
    OH HELL YEAH! 

    This is going to be the next new thing I try. Looks awesome!

    Congrats on another great cook and great pics Hap.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • TjcoleyTjcoley Posts: 3,422
    Looks great Hap. Nice job.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Black_BadgerBlack_Badger Posts: 932
    What dough recipe did you use @hapster?
    Finally back in the Badger State!

    Middleton, WI
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  • SkinnyVSkinnyV Posts: 2,554
    Nailed it.... Nice work. Crust recipe?
    Seattle, WA
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  • MrCookingNurseMrCookingNurse Posts: 4,031
    That looks amazing hap


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • ScottborasjrScottborasjr Posts: 2,598
    Dear lord that looks fantastic
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • AviatorAviator Posts: 1,522

    Srtong work bro. !!!!

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

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

    >:)

    Chattanooga, TN.

     

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  • hapsterhapster Posts: 6,772
    What dough recipe did you use @hapster?
    I used a dough ball that I bought at Wegmans :)

    Yep, I cheated if you will... Basically just assembled the store bought ingredients.

    Thanks guys :)
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  • Gooey1Gooey1 Posts: 95
    Amazing!!!!!
    "Sometimes you eat the bear and sometimes............. Well, he eats you"
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  • cdees_1993cdees_1993 Posts: 135
    Looks great!  Would kill a few slices of that.  If you ever want a little airier crust bump the heat up to about 550. Great cook!

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  • SaltySamSaltySam Posts: 402
    Your time and temp are pretty close to where I've had success.  450 around 35-40 minutes.  Deep dish pizzas ended up being a game changer for us.  My pizza stone has literally gone unused for 8 months.  It's deep dish every time now!

    LBGE since June 2012

    Omaha, NE

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  • yzziyzzi Posts: 1,793
    So if you do a second pizza while devouring the first, do you need a start with a cool pan?
    Dunedin, FL
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  • busmaniabusmania Posts: 297
    I did my last at 650.  Store bought dough (yep, cheater).  The wife, who hates pizza, loved it!  I cant wait to make it again, tomorrow.
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  • hapsterhapster Posts: 6,772
    @yzzi that is a great question...

    Any pizza gurus have an answer?
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  • GrannyX4GrannyX4 Posts: 1,450
    I have 4 cI skillets so I never thought about it but I would imagine you would have to cool it down a little to form the dough for the second go round. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • That looks great! Thanks Hap!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • JRWhiteeJRWhitee Posts: 2,609
    Looks great Hap I still need to do a Chicago Stuffed.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • hapsterhapster Posts: 6,772
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