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Deep Dish Pizza/Baking Stone Question

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jomedusa
jomedusa Posts: 4
edited December 2013 in EggHead Forum
I got a stone for christmas and plan on doing a deep dish pizza tonight. I have found mixed posts on whether to use oil (olive/spray) when cooking with it. The Chicago style pizza recipe says to oil the pan, but other posts say it is not recommended. Anyone have any recomendations? Thanks, Joe
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  • Tjcoley
    Tjcoley Posts: 3,551
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    I always use Crisco to grease the pan for Chicago Deep Dish. If you need a dough recipe let me know.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Hotch
    Hotch Posts: 3,564
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    Did you get a deep dish stone? I have always use a spring form pan so far. I am curios how it turns out.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • erniemcclain
    erniemcclain Posts: 505
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    So here is my big question.  When you use a pizza stone, you put it in the egg and allow to heat up.  With the deep dish, do you preheat?  If so, do you get it hot then build your pizza in a hot deep dish stone? 

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • jomedusa
    jomedusa Posts: 4
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    Yes it is the deep dish stone. I found another person that uses crisco. We are going to use parchment paper as well.
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  • krames
    krames Posts: 70
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    I have the bge deep dish pizza pan. The first time I used it, I tried olive oil to coat the bottom of the pan. It really stuck. I have used a thin coat of crisco ever since. It works great and the crust comes out nice and crisp. I don't preheat the pan. I have always thrown it on cold.
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  • gmac
    gmac Posts: 1,814
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    Tjcoley said:
    I always use Crisco to grease the pan for Chicago Deep Dish. If you need a dough recipe let me know.

    If they don't, I do.
    Mt Elgin Ontario - just a Large.
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  • Tjcoley
    Tjcoley Posts: 3,551
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    Chicago-style Deep Dish Pizza Dough

    11/2 cups warm water
    1/2 tablespoon active dry yeast
    1/2 tablespoon sugar
    3 1/2 cups all-purpose flour
    1/2 cup semolina flour
    1/2 cup shortening
    1 teaspoon salt

    Mix water, yeast & sugar.  Let sit for 5 minutes

    Using dough hook on mixer add shortening, 2 cups of the AP flour and salt then mix for 5 minutes.  Add 1 more cup of AP flour and the semolina flour, mix until a dough ball is formed.  Add the remaining 1/2 of AP flour as needed.  Dough should be wet but shouldn't stick to your hands. Add more flour as needed.

    Put in frig to rise over night.  Take out about 2 - 3 hours before use.

    Stabilize Egg to 500 degrees for at least 30 minutes before baking.

    Grease a deep dish pizza pan with Crisco. Pat out dough in the pan and up the sides,then add toppings.

    Start with a layer of sliced mozzarella cheese, then a layer of sliced provolone.  Add your favorite toppings (we like a layer of precooked Italian sausage). Cover with sauce, and sprinkle with shredded parm.  

    Bake about 15 - 20 minutes.

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • gmac
    gmac Posts: 1,814
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    Thanks.
    Mt Elgin Ontario - just a Large.
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  • Tjcoley
    Tjcoley Posts: 3,551
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    Keep in mind, this is authentic Chicago deep dish, not Pan Pizza. It is a flaky, biscuit like dough, just like Lou Malnati's or Giordano's.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • danv23
    danv23 Posts: 953
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    jomedusa said:
    I got a stone for christmas and plan on doing a deep dish pizza tonight. I have found mixed posts on whether to use oil (olive/spray) when cooking with it. The Chicago style pizza recipe says to oil the pan, but other posts say it is not recommended. Anyone have any recomendations? Thanks, Joe
    http://eggheadforum.com/discussion/1153406/chicago-deep-dish-nailed-step-by-step-included#latest

    Made it again yesterday. Spot on.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • danv23
    danv23 Posts: 953
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    My bad.... I missed where you get a stone pan. Sounds like you got sound advice about how to use it.  Recipe-wise, mine is gonna be hard to beat.  I hope it went well!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • smokeyj
    smokeyj Posts: 340
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    I have a  deep dish stone also. I never coated my stone with anything. Pizza slides right out.There so much oil in the recipe I use, I don't think you need to use it on the stone.

    Here is the recipe I use.

    http://www.realdeepdish.com/RealDeepDish-201211.pdf

     

     

     

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  • shadowcaster
    shadowcaster Posts: 620
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    Preheat the stone and then coat it with corn oil. The crust will actually start to cook just a bit when you put the dough in the stone. It worked great for me last night, best pizzas I have ever made
    Pure Michigan
    Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
    If there are no dogs in Heaven, then when I die I want to go where they went.
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  • tjosborne
    tjosborne Posts: 529
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    Tjcoley said:
    Chicago-style Deep Dish Pizza Dough

    11/2 cups warm water
    1/2 tablespoon active dry yeast
    1/2 tablespoon sugar
    3 1/2 cups all-purpose flour
    1/2 cup semolina flour
    1/2 cup shortening
    1 teaspoon salt

    Mix water, yeast & sugar.  Let sit for 5 minutes

    Using dough hook on mixer add shortening, 2 cups of the AP flour and salt then mix for 5 minutes.  Add 1 more cup of AP flour and the semolina flour, mix until a dough ball is formed.  Add the remaining 1/2 of AP flour as needed.  Dough should be wet but shouldn't stick to your hands. Add more flour as needed.

    Put in frig to rise over night.  Take out about 2 - 3 hours before use.

    Stabilize Egg to 500 degrees for at least 30 minutes before baking.

    Grease a deep dish pizza pan with Crisco. Pat out dough in the pan and up the sides,then add toppings.

    Start with a layer of sliced mozzarella cheese, then a layer of sliced provolone.  Add your favorite toppings (we like a layer of precooked Italian sausage). Cover with sauce, and sprinkle with shredded parm.  

    Bake about 15 - 20 minutes.
    What size pizza will this make
    middle of nowhere- G.I. NE
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  • Carolina Q
    Carolina Q Posts: 14,831
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    smokeyj said:

    Here is the recipe I use.

    http://www.realdeepdish.com/RealDeepDish-201211.pdf

    That is an AWESOME recipe!!! I use a heavy steel pan with it. Makes me want to forget about NY style pies! Almost. :D


    image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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