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Deep Dish Pizza Odyssey

First and foremost, the pics that are seen with the cast iron pan are of a pan that my Great Grandmother used to make fried chicken in.  I found the CI in my Dad's shop rusted to hell.  I put it in the egg at the hottest temps I could get for 30 minutes and rubbed it down with wadded aluminum foil.  I then put it in a bath of vinegar and rubbed it down again before putting in a 500 degree oven and EVOOing it for a couple hours to recondition it.  I probably should have just bought a new one but it meant a lot to my Dad that I put all the work into it and it is being used again.  

Now for the pizza! I did not make my own dough.  I used Trader Joe's dough (really good stuff).  My wife worked it with some flour and got it worked into the Cast Iron skillet that had a generous amount of EVOO in it. I have to give my wife lots of credit here.  She was instrumental in working the dough and building the pizza while I drank outside and handled the egg :)   


I then added a layer of mozzarella cheese, sauce, sausage, onions, green peppers, and mushrooms...


I then add LOTS more cheese. Here is right before I add it to the Egg that is settled in at a temp of 430 degrees(dome temp).


It was on the egg for exactly 38 minutes.  I rotated it a third of a rotation every 15 minutes.  The topping looked brown and the crust was done so I pulled it and took it out of the CI. 


The crust was PERFECT!


Here is a picture of the top...


And here is the finished product.  The crust was perfect!!! This is not the best pizza I have ever had, but it is better than any pizza we can get within 50 miles of where I live. 

Zionsville, IN


  • cazzycazzy Posts: 9,054
    Looks fabulous man!  Great job.  You nailed the crust whether you made your own dough or not.
    Just a hack that makes some $hitty BBQ....
  • phoenix007phoenix007 Posts: 49
    Looks awesome!
  • SkinnyVSkinnyV Posts: 3,389
    Nice work
    Seattle, WA
  • DelucaDeluca Posts: 116
    You just made that sound way too easy! I usually make my own dough but I do use Trader Joes when I'm in a hurry. It's good stuff. I'm trying this soon!

    The way you cooked the crust looked perfect.  
  • Austin  EggheadAustin Egghead Posts: 3,867
    Very nice and thanks for the walk through. I am sure your g'mother is looking down a quite happy to see her pan in such skillful hands
    Large, small and mini now Egging in Rowlett Tx
  • Lovely pizza!
    1large BGE and 1 well used mini BGE living in coastal South and North Carolina!
  • TTCTTC Posts: 676



    XL BGE - Gallatin, TN
  • JscottJscott Posts: 174
    really great and I love using a CI too.
    Do you use a plate setter or go direct?
  • EggucatorEggucator Posts: 219
    I had the PS in.  
    Zionsville, IN
  • EagleIIIEagleIII Posts: 245

    @Eggucator - I am a 100% Italian, make a LOT of pizza and that is one rockin' good looking pie.  I also love the Trader Joe's dough if I am in a hurry(which seems to be a lot of the time).  I have not tried making the Deep Dish in the Cast Iron yet, as I just recently got my CI pan at a garage sale for $2.00!  I am iching to try the CI on the egg though, hence my search this morning for "Deep Dish in Cast Iron Pan".  Having said all of that....Does one Trader Joe ball of dough adequately fill your #8 skillet with dough?

    Tks for the post...and again, that is a good looking pie!

  • Fantastic!
    Cherry Hill, NJ
  • SPRIGSSPRIGS Posts: 428
    XL BGE
  • NDGNDG Posts: 1,551
    Very nice - bookmarked.
    Columbus, Ohio
  • GATravellerGATraveller Posts: 4,812
    Wow.  That looks great.  Guess I'll add this to the list.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • SmokeyPittSmokeyPitt Posts: 9,758
    Looks great!  On a random side note- I have that exact same rack you are cooling it on.  I believe it goes in the warming drawer of my oven.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • MO_EgginMO_Eggin Posts: 184
    Looks very tasty.  Next time consider running the cheese all the way to the edge to create the "cheese gasket".
    LBGE, St. Louis, MO
  • pretzelbpretzelb Posts: 156
    Interesting. I never thought to use the CI for that. I might actually try pizza now.
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
  • @eagleIII The TJ dough goes the distance in the 8 in.  This is very simple to do.  WE love them at our house.  My 4 year loves helping make the pizzas!

    We have been making alot of stuffed crust pizza as well.  check it out... 
    Zionsville, IN
  • Nice looking pie. Where did you place the Cast iron griddle in the egg? On plate setter with legs up? Or legs down and using grid to rest pan?
  • henapplehenapple Posts: 15,973
    Love the under skirt shot...always do
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Dude. That looks awesome. Great F'n job.
  • EggucatorEggucator Posts: 219
    edited February 2014
    r2davis65 I had PS legs up, I then had the stock grid, and then an extender that I built. image
    Zionsville, IN
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