OT - My 1st Deep Dish (pics)

NecessaryIndulg

OT because I didn't cook it on the BGE (I know, I know). I was going to, but John was resealing my table and I didn't want to get in the way of that.



I used my 12″ Lodge Cast Iron skillet and pre-made pizza dough from Publix. I looked at @Griffin 's blog after I stretched the dough with my fist -- he clearly states not to do that.

Oops.

 

Also: I forgot sauce.

 

Oops, again.

 

The crust was golden brown:

 

And the pizza was really good!

 

Next time, I'll add sauce, leave the crust alone, and cook it on the BGE.
 


It wasn't a disaster, but it could have been better.

Village Idiot

That crust looks incredible, Kristi ! And, with your substitution talents, why didn't you make sauce out of something in your pantry?

SmokeyPitt

Looks incredible- even without sauce.  What were the toppings?  I think I recognize kalamata olives, sauteed onions, mushrooms, large pepperoni (salami, sopressata?).  Feta and Mozz?  Shredded romaine on top after cooking?

I would drizzle some EVOO and balsamic on it and devour . 

NecessaryIndulg

VI:  trust me, I looked, but my options were limited.  There wasn't much I could do with peanut butter, Clif bars, and arborio rice.  L-)

caliking

Yep that crust looks great! How long did you cook it? I would have burned it for sure. : )

Skiddymarker

Looks incredible - the crust is perfect colour. 

Canned diced tomatoes make a nice "sauce" if you place them in a coarse sieve and let them drain for 30 minutes or so to get most of the moisture off them. Use sparingly. There are lots of flavours available. We prefer to using actual pizza sauce. Use a layer of cheese on the crust before any other toppings. 

Great pie. Consider yourself an honorary citizen of that great deep dish city, Chicago. 

NecessaryIndulg

Thanks, guys.  I used a combination of Gruyère and Manchego cheese.  The toppings were pepperoni, kalamata olives, and sauteed onions and shiitake mushrooms... goat cheese and more Gruyère on top. 
Fresh basil right before digging in.

I cooked it at 425F for ~30 minutes.

SmokinDAWG82

Crust looks great, as does the whole thing sauce or not. What temp did you cook it? I assume your big clock has a thermometer!

six_egg

Nice looking crust. I bet it was crispy and good.

Dyal_SC

Looks great!! I've never made a deep dish before either.

Plano_JJ

Bam! Looks good. What does that Gruyere taste like? I priced some one time and almost fainted.

Aviator

Kristi, that's what we are having tonight. Thanks. Off to publix.

sarivers

Did you preheat your skillet? What temp? Looks good. I've got to try on in my cast iron skillet.

Chubbs

NecessaryIndulg said:

VI:  trust me, I looked, but my options were limited.  There wasn't much I could do with peanut butter, Clif bars, and arborio rice.  L-)

I don't use sauce on my pies. I slice tomatoes and use that as my base. Works great for me.

NecessaryIndulg

@Plano_JJ -  It is nutty and a little salty.  It is one of my favorite cheeses.  It also makes a kick-butt grilled cheese with caramelized onions. 

@sarivers - I didn't preheat the skillet.  I cooked at 425F for ~30 min. 

More pictures and what I did (& didn't do) here:  http://necessaryindulgences.com/2013/04/deep-dish-pizza/

I followed @Griffin 's blog:  http://griffinsgrub.wordpress.com/2012/12/07/our-first-deep-dish-pizza/

NecessaryIndulg

Chubbs said:

NecessaryIndulg said:

VI:  trust me, I looked, but my options were limited.  There wasn't much I could do with peanut butter, Clif bars, and arborio rice.  L-)

I don't use sauce on my pies. I slice tomatoes and use that as my base. Works great for me.

I don't use sauce on my thin crust pizzas either. Usually just garlic infused olive oil on the crust or a light layer of pesto.  I think the deep dish needed something, tho.  Maybe a sauce with a little hot Italian sausage? 

chris123stock

Looks awsome, I really need to try a deep dish sometime. Yours looks really good even with all the oopses  ^:)^

erniemcclain

Kristi, you are a rock star.

Aviator

Feedback: Lastnight's deepdish was super. No leftovers.

Griffin

Looks great, Kristi, even with all your oops moments. next time add more cheese. All the way to the edge of the CI Skillet. That way you get the "cheese gasket" coming down the sides of the crust. That's the best part, IMHO.

NecessaryIndulg

Thanks, @Griffin!  I can't wait to make it again with changes.   It was good, but I now know it can be great!