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First Deep Dish Pizza

First try at deep dish. Cheated a little bit by using TraderJoe's dough and sauce. Quite good. image


  • SpringramSpringram Posts: 430
    Ain't no cheating as long as it done on the Egg. I too have the BGE ceramic deep dish. Not 100" necessary for deep dish on the EGG but woks like a charm.

    BTW- tell us what you thought about the dough and sauce, please.

    Spring, Texas
    LBGE and Mini
  • The dough was fine. Might have worked better if I let the dough come to room temperature. At first I thought the sauce was a bit too salty but upon further reflection it too was quite good. I added both basil and oregano to the top of the pizza before baking. My only complaint about the ceramic dish is the crust stuck in a few places. I'm also not sure the best way to cut a deep dish is.
  • Black_BadgerBlack_Badger Posts: 1,182
    I've used the TJ crust quite a bit and it's incredibly sticky. The flavor is good, but it seems really hard to work with. We recently found a NY style pizzeria just around the corner that will sell us a much better dough. If you're going to use the TJ dough don't be shy with the flour.

    Finally back in the Badger State!

    Middleton, WI
  • Thanks for the dough advise. I feel bad by buying dough from a pizzeria. I think I am cheating the owner.
  • Dyal_SCDyal_SC Posts: 4,734
    Looks fantastic! I have the BGE brand deep dish ceramic stone too. I like to give it a good coating of Pam and EVOO before placing in the dough. Has never stuck when I've done them that way. :)
  • Black_BadgerBlack_Badger Posts: 1,182
    Yeah, I hear you, but I'm sure they'd rather have my $5 for a dough ball than have me give it to someone else. Plus I usually enjoy a beer when I pop in for the dough, so they're not to bad off.

    Finally back in the Badger State!

    Middleton, WI
  • Thanks Dyal SC, I did add Pam and EVOO but next time will add more.
  • Black Badger, having a beer. Great idea. Thanks for the suggestion.
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