mushroom lovers deep dish pizza

Zippylip

One of the benefits of living in the mushroom capital of the world is that every now & then the dude across the hall that hates mushrooms gives you a 10lb box that a client of his gave to him.  After distributing some to a couple other friends I hadda figure out how to cram the rest down my gullet before they went bad, & one good way was to saute a pile to top a standard deep dish.  My deep dish pies are pretty simple & not intended to be the Chicago variety.  Between this and a couple fritattas I am happy to say I've disposed of all the fungi.

 

first, 2 cups of flour, a pinch each of salt & yeast followed by 3/4 cups of water, knead for 15 minutes

 

 

leave in the bowl & cover until it doubles in size

 

 

here it is after a little more than 2 hours:

 

 

enough olive oil to coat the bottom nicely

 

 

lay the dough in

 

 

shower cap back on

 

 

meanwhile, slice up the shrooms

 

 

 

& fire up the egg

 

 

suate

 

 

 

till done, at the end throw in some minced garlic, salt & pepper

 

 

remove the shower cap & get ready to top it

 

 

mozzarella & some dried herbs first, all the way to the edge with the cheese so some of it gets nice & dark during cooking:

 

 

scoop all the shrooms on

 

 

onto the egg which is preheated to about 400-450, don't forget some spacers under the pan

 

 

about 25 minutes later

 

 

bring it in & remove to a screen to cool, don't want to interfere with the crispy fried bottom

 

 

then to a tray for slicing

 

 

follow of course by, the slicing

 

 

let the lava flow

 

 

bottom shot, nice golden brown, crispy, & plenty of flavor from the olive oil

 

 

a final shot

 

 

Have a nice weekend all, Marc

 

cazzy

Incredible cook!  Great pictures!

Griffin

Fantastic looking pie, Zip!

lowlightbw

man, that looks awesome!!!

SmokeyPitt

Man that is some shroomy cheesy deep dishy goodness!   I was thinking of getting the big green egg deep dish stone, but I already have a cast iron pan.  You just saved me $60.  Good to see you back 

Mighty_Quinn

I want that right now! And my dinner is gonna be good...I'll post later. =P~

Zippylip

thanks all, and

 

SmokeyPitt said:

Man that is some shroomy cheesy deep dishy goodness!   I was thinking of getting the big green egg deep dish stone, but I already have a cast iron pan.  You just saved me $60.  Good to see you back 

I don't know anything about the bge deep dish, but I do know that cast iron works well; I've been doing these for quite some time & they're some of the easiet pies to make consistently good - kind of like the pulled pork of pizza, hard to screw it up.  One exception is this, lean your dough towards the dry, wetter dough that's great for open air cooking on a stone doesn't do well trapped between iron & a cheese gasket, kind of turns to cement, so to keep it light & fluffy the drier the better.

Oh, and it's good to be back - someone has to keep the drunken munchkin in line

henapple

Nice. Great pictures.

NibbleMeThis

That is a great looking pizza, Marc.  We haven't done a deep dish pizza in a while, time to fix that. 

Now I just have to find a source for free mushrooms
)

jfm0830

Now thats a pizza!! I love the color of the crust from that ci pan.

Jim

Parallel

Holy moly! That looks awesome!

DonWW

Stinking ridiculous....  I personally prefer thin crust to deep dish, but this cook with photos is off the hook.

Austin Egghead

=D> =D> =D>

Little Steven

Have you ever cooked anything that isn't round? You suck

cazzy

For whatever reason, I started looking at your old discussions and I couldn't stop looking at all your cook threads.

45 minutes later, it's pretty clear to me that you are the most innovative egger I've come across on this board. Wow, push the envelope much?

I eagerly await your next creation Marc!

nolaegghead

All I can say is, there is fungus amongus.

Zippylip

jfm0830 said:

Now thats a pizza!! I love the color of the crust from that ci pan.

Jim

Jim, I agree.  The majority of the crust is like a lightly fried olive oil doughnut, and the top edge where the mozzarella seeps down & burns itself to the crust is the tastiest part of the whole pizza

Little Steven said:

Have you ever cooked anything that isn't round? You suck

sure, I've cooked plenty of that slop in a bucket that you've smuggled across the border & try to pass off as 'food' while you tend to whatever emergency presents itself, as if standing in the beer line amounts to an emergency

Village Idiot

Zippylip said:

sure, I've cooked plenty of that slop in a bucket that you've smuggled across the border & try to pass off as 'food' while you tend to whatever emergency presents itself, as if standing in the beer line amounts to an emergency

Hey, this guy fits right in !!!!   )

jbates67

This is going to be attempted soon, even if I have to BUY my own mushrooms. Looks amazing!!

chrisnjenn

cazzy said:

For whatever reason, I started looking at your old discussions and I couldn't stop looking at all your cook threads. 45 minutes later, it's pretty clear to me that you are the most innovative egger I've come across on this board. Wow, push the envelope much? I eagerly await your next creation Marc!

I agree. Marc is one of, if not, the most creative cook on this board. He thinks outside the box which I appreciate.

ribmaster

Wow!!!

 

Griffin

2 ?s for @Zippylip - what type of yeast and flour? AP, bread? And how long was the total rise? Oh and a 3rd one, what size CI skillet?

Zippylip

Griffin said:

2 ?s for @Zippylip - what type of yeast and flour? AP, bread? And how long was the total rise? Oh and a 3rd one, what size CI skillet?

I use bread flour and bread machine yeast in the little jar.  Total rise is usually about 2 hours for rise #1 & another 2 hours for rise #2, but that is flexible - can be sped up in warming drawer or slowed down if it's cool out or if you use the fridge.  My pan is 10 & 1/2. 

Some time ago I posted a detailed description of many of my methods, link below.  I typically stick with my original method & not the cold rise though, it's just less of a pain in the ass.  A couple modifications since what you see there was posted:

1- I use much less yeast, about 1 teaspoon for the entire 4 cup batch;

2- no sugar anymore;

3- no 'proofing' of the yeast as seen in my original slideshow, just unnecessary;

4- no cornmeal, I've come to learn it's unnecessary.  For many years I would apply it to the peel for the first pie & by the second & third pies it would be gone & I noticed over & over that the pie slid around just as easily... I realized that the majority of my pies over the years were done without cornmeal sort of by default so I just stopped using it all together.

http://eggheadforum.com/discussion/987401/stage-two-pizza-dough-with-o-verbose-commentary#latest

 

 

 

NecessaryIndulg

=D> Awesome! 

LongboardR

Oooh looks awesome! Nicely done. I have not done the cast iron pizza. I am going to try!

Griffin

Thanks @Zippylip - one last question (I hope) the amount of ingredients you listed above...is that for one single pizza? I'm hoping I can try this tomorrow. Got a recipe for a spicy mussels I want to try on the Egg tonight.

Zippylip

Griffin said:

Thanks @Zippylip - one last question (I hope) the amount of ingredients you listed above...is that for one single pizza? I'm hoping I can try this tomorrow. Got a recipe for a spicy mussels I want to try on the Egg tonight.

If you're referring to the initial amounts in the original post, yes, 2 cups of flour does one 10.5 inch cast iron deep dish.  If you're looking however at the links to the slide shows, that is one 'full' batch (4 cups of flour) which obviously does 2 of these pies, or 1 full sheet pan (Sicilian), or 3 medium crust 'regular' pizzas on the large BGE stone, or 4 thin crust pizzas on the large.

Griffin

Thanks. I was referring to the beginning of this post. 2 cups flour.

SmokinBandit

Looks amazing! Very impressed.

davejames0426

I tried this dough yesterday cooked in a cast iron for the deep dish pie. The dough rose good but was almost too plain tasting - should I have added more salt or other seasonings?

Thanks and this was my first homemade dough so going through this learning curve......

Skiddymarker

Salt and sugar add flavor, adjust accordingly. I like my deep dish crusts a little thinner than this, the flavor comes from the fillings, the crust has a slight chew to it. I like this style of recipe, little yeast, lots of kneading, kept cool. 

In a CI pan, I often use Crisco, EVOO works too, because the temp is lower. (<450)