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Deep Dish BGE stone

I'm cooking my first pizza in the BGE deep dish stone. Can I put Olive oil in stone without hurting it? Do I serve pizza directly out of stone?

Comments

  • stantrbstantrb Posts: 134
    If you're doing a Chicago deep dish, I'd say make an extra oily or buttery dough instead of oiling the dish. When you're done baking, it should just pop out and onto a cutting board.
    Minimax and a wood-fired oven.
  • Thanks Stan. I went with the buttery dough route. Well...I actually just buttered some pills bury dough.
  • So I bought pillsbury pizza dough. Smothered it in butter and stuck it back in fridge. Took it out and now it won't stretch to fill pan. Is this just because it's cold??!
  • I think I used that stuff once, so I don't know the product specifically, but in general, cold dough is uncooperative.

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