Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

CI Pizza fail....

I have a 10" skillet and I've been buying my dough from my local pizza guy for pizzas on the stone.  I told him what I was attempting and he sold me a dough ball for a 10" pizza.  The crust didn't bake up the sides of the skillet so it wasn't technically "deep dish".  I'm guessing I needed more dough?  Any thoughts or suggestions?  


  • EggcelsiorEggcelsior Posts: 13,982
    Did you let the dough ball rest in the pan to come up to room temperature? It will usually spread to the edges.
  • ChubbsChubbs Posts: 6,925
    edited February 2013
    Yep. Not enough dough. I buy 1 lb dough balls from a bakery for my skillet pies. If I roll out I can make a thin 16" pie. You can throw it in skillet. Even if you push it out and it doesn't touch the sides of the skillet it does when it cooks and fills the skillet. Not enough dough.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • @Eggcelsior, I did let it rest to room temp, but thanks for the reply.  @Chubbs, that's what I was thinking, but wasn't sure.  Thanks for the help!
  • FanOfFanboysFanOfFanboys Posts: 2,047
    edited February 2013
    Good info bc I'll be doing one soon
  • you need at least a 14-16 ounce dough ball for a 10" deep dish.  At our pizza place we used a 20 ounce dough ball for a 13 x 9 square pan pizza.  10 ounce dough ball is not enough for any real pizza.

    Simple ingredients, amazing results!
  • GriffinGriffin Posts: 7,672
    I'm thinking its the dough. There are all types of dough for different styles of crust. The kind I use on my deep dish is more wet compared to what I use for thinner crust. I don't push it out or stretch it out, just drop it in the skillet and over time while its resting at room temperature it will "flow" out to fill the bottom of the skillet.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • SkiddymarkerSkiddymarker Posts: 8,307
    edited February 2013
    Like Griff said, dough must be "wetter" than that used for stone pizza - and I use Crisco in the skillet. Deep dish needs the oil. Flop the dough into the skillet and push it up the sides.
    I have a 10" skillet with a "saute" pan side, much easier to form dough to than my other right angled CI skillet. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Thanks for all the comments and suggestions!  Much appreciated!
  • MikeP624MikeP624 Posts: 292

    Check out this link.  The dough is definitely different than normal pizza.  There is also a difference deep dish (chicago pizza) and pan pizza.  The attached link is for pan pizza (also called detroit style i think).


Sign In or Register to comment.
Click here for Forum Use Guidelines.