deep dish pizza

fishlessman

<p />i planned on doing several types of pizza this weekend, but ended up only with enough time for one. used J Strauses recipe with the potato added to the crust, and its the best deep dish crust ive had anywhere. included the link below for his recipe. put mozzerela on the crust, added drained chef cut tomatoes and cooked sausage and covered with asigo, parmasian and provolone cheese.

used my well seasoned paella pan for the dish

[ul][li]deep dish crust recipe[/ul]

Essex County

fishlessman,
Is that an old Garland stove?[p]Paul

fishlessman

Essex County,
no, its a lacanche cluny

Essex County

fishlessman,[p]Yow! Talk about stove envy! Where did you get a lacanche?

Unknown

<p />Deep Dish Supremo!! Done on baking stone (in oven). This goes just as well on the grill.[p]Gaspar

Unknown

<p />OK, let's try this again!!!

YankeeBBQ

<p />gaspar,[p]Looks interesting.

Unknown

Hey Gaspar,
I was just using your SuperPeel today and thinking about your ingenuity.(Experimenting with sourdough crusts and today's was garlic broccoli and red sauce with Parmesan and Mozzerella)
Thanks again (and again, and again)![p]Gary, what's your original site URL? It's time to post it again and I can't find it in time to get to where I should be right now.
[ul][li]Review of Gaspar's Super Peel[/ul]

Pakak

I happen to have that bookmarked ...

[ul][li]Superpeel[/ul]

Unknown

YankeeBBQ,[p]Yeah, well I am totally photoposting illiterate. So, thanks for putting that up for me. This is the results of the recipe that I posted in the recipe section a long time back. I would love for someone to try this on an Egg, and adjust time, etc. Recommend starting with a only partially heated stone as this will take about 20 minutes to be ready. Temperature should be kept on the moderate (~450) side too.[p]Happy eating![p]Gaspar