Deep Dish Pizza---Thanks Zippylip!!!

Mighty_Quinn

We do pizzas weekly (thin crust, hot, fast cooks) in our house, but thanks to seeing zippylip's deep dish pie sat week we had the craving for deep dish. Upped the amount of flour and water a little from his recipe to allow for a 12" pie. So good and really simple...deep dish will for sure become part of our pizza routine.

cazzy

That looks amazing!  Awesome cook quinn!  

Mighty_Quinn

Thanks cazzy!

bigphil

looks fantastic now am ashamed of mine 

Lowflyer

Looks great!

Fred19Flintstone

That looks great! Is there nothing CI can't do?

Zippylip

looking really good, the crust looks perfect & the cheese right to the edge really worked.  Once you've started making these it's really hard to stop, they are a great compliment to the usual rotation of thinner crust pies. 

Here's one I did over the summer a few times, a combination of chicken/spinach/feta sausage, extra crumbled feta and sliced pepperdews (if you haven't tried them look for them in the supermarket olive bar area, they're usually sold loose.  They look like scotch bonnet peppers in size but are not hot, they're sweet with a great flavor that really compliments the saltiness of the feta):

Hogman348

Do you not close the lid of the egg since the handle of the CI will be sticking out? Curious how you are getting the toasty top of the pie?

thx

Mickey

You guys are making me hungry.

Mighty_Quinn

Hogman348 said:

Do you not close the lid of the egg since the handle of the CI will be sticking out? Curious how you are getting the toasty top of the pie?

thx

lid closes with handle on this cook....Not a problem. I cooked it at 425 just above felt level....stone on adjustable rig with the CI pan sitting on the three green feet.

Griffin

Wow @Mighty_Quinn!! That is a beautiful looking pie!

JerkChicken

AWesome! I need to make this asap!

A2Z

That is truly a great looking pizza,@ Mighty Quinn  Will be trying that myself.

Mighty_Quinn

Thanks Griff, jerkchicken, and A2Z...go for it if you want to try. I think it is easier than regular pizzas because you don't have to really work the dough at all...after the second rise, just press it out into the pan, top and bake. Really, the baking is easier too because cooking in the pan at 425 the concern for burning crust and toppings isn't there...nice and easy 35 minutes!

cortguitarman

Holy crap, that is awesome! I was going to drop money on the BGE deep dish pizza pan. Not now. The CI skillet will be the new pan. Thanks for sharing.

SmokeyPitt

Lookin really good MQ!  I made one this weekend and it was pretty good, but not pic worthy.  Need to hone in my doh! recipe. 

BYS1981

I have a deep dish recipe from Cooks Illustrated.. I am going to use the egg to make it next time.

Looks good, but where is the beer MQ?

Mighty_Quinn

Thanks guys...here you go BYS, actually no beer with the pizza last night but am enjoying a few of these tonight.