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Deep Dish tonight
SPRIGS
Posts: 482
Cooked for myself tonight. Pics not the best and please disregard the SpongeBob plate!
XL BGE
Comments
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Love the pie and the plate! Don't be afraid to be who you is!!!!Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
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Here is how I do it.
Dough: 3/4 cup warm water. Dissolve 1/4 tsp salt and sugar. Then add 1/2 tsp yeast and 4 tbs of corn oil. Add some of the four to the liquid and mix to a thick paste. Then add the rest of flour and mix. Cover in Saran Wrap and let rise 1-2 hours in warm place.
Preheat egg to 450 with plate setter. Grease cast iron skillet with corn oil. Press dough into skillet and up the sides.
I I then line the bottom of the dough with slices of mozzarella and provolone. Then spread out on top of the cheese raw Italian sausage. I then follow that with pepperoni, and whatever else you like (onions, mushrooms, peppers, etc....) I like the end product better if I sauté the veggies in a little olive oil and butter, a little garlic, salt, pepper, etc...
Then top with sauce. I just use a big can of crushed tomatoes. Usually add basil, garlic, just a touch of sugar and then some Italian seasoning to the Tomatos for the sauce.
Sprinkle top with Ramano cheese and bake 35 minutes or so.
Maybe sounds like a lot but it isn't. Aside from the wait time for the dough rise, probably takes 10 minutes to throw it together.
XL BGE -
@SPRIGS: You left out the amount of flour and size of the CI skillet. Would you please add them?Judy in San Diego
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2 and 1/4 cups all purpose flour. I think my skillet is 12". It is the typical sized lodge skillet.XL BGE
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Looking great. Nothing to not proud of there. I haven't done one in a while, the wife is not a big fan of deep dish, me I haven't met a pizza I didn't like.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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I haven't cook any pizzas on the egg yet but what you did looks delicious!
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@SPRIGS: Thanks for the ingredients. I got rid of my 12" CI skillet--too heavy for my hands--but I have a 10" and that will do just fine.Judy in San Diego
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That looks incredible!
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Oh wow... I may have to try this soon!Low Country EggHead
Charleston, South Carolina
Large BGE (2016-05) & XXL BGE (2016-11) -
That looks outstanding! It has been too long since I made one of these. Thanks for sharing all of the details.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Beautiful pie. Bookmarked. Thanks for the recipe.Large, small and mini now Egging in Rowlett Tx
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Last time we made a pizza the wife asked about a deep dish version...
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VERY nice. That crust looks perfect. For the sausage, did you form a solid layer or just form a web of sausage balls placed close together? I did the solid layer once on a very similar pizza and it was a weird texture for me. Haven't done another since but now that I've seen yours I plan to.--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers. -
On this one I did a solid layer because the wife wasn't eating (she is not a fan of sausage). Traditionally I think it is just dabs of sausage over the cheese but I like what I like!!XL BGE
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Judy Mayberry said:@SPRIGS: Thanks for the ingredients. I got rid of my 12" CI skillet--too heavy for my hands--but I have a 10" and that will do just fine.
http://www.realdeepdish.com/RDDHolyGrail.pdf
@SPRIGS, nice looking pie!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
That looks good to me. I just ate and it made me hungry.
XL BGE - Virginia -
Very nice. Makes me hungry too.Morristown TN, LBGE and Mini-Max.
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Normally I'm a thin crust kind of a girl, but I clicked the pic and did an audible gasp! Looks so yummy. Showed my husband, and he said he's game. :-)
I think we'll be trying this soon. Thanks for sharing! -
Love the looks of that pizza!! And that's a super cool plate too.
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