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Late night Chicago Deep Dish - another success (Pics)

Tjcoley
Tjcoley Posts: 3,551
in EggHead Forum
I've been trying to do Chicago Deep Dish the past couple of nights, but work has got in the way.  Tomorrow also looks like no time to prep for dinner, so I decided to bake them up tonight and just reheat tomorrow for dinner.  Always better the next day when reheated on a stone anyway.  Dough has been in the fridge for over 48 hours.  I made 2 pies, a plain cheese in CI, and a sausage in a stone pan.  Dough spread in the pan, good layer of sliced mozza and provolone, then one topped with a layer of cooked sausage
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Topped with sauce, oregano, basil and Parm/Romano mix.
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Raised indirect at 500 degrees.  Love the flames coming up around the platesetter.

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After about 20 minutes, looking good/  Did the CI one first, followed by the stone pan, which took a couple minutes longer.

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I know they were supposed to be for dinner tomorrow, but couldn't resist the wonderful smell.  My son and I had a late night snack.  Turned out great.  One of my favorite Egg cooks.


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It's not a science, it's an art. And it's flawed.
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