Deep Dish Pizza on a Cast Iron.

FlyingTivo · June 2015

Got a great gift from my aunt in law who is 90 years old and had this Dutch Oven since she was young.
Since it was first time on a cast iron, didn't know what to expect. Not much left, so i guess it was good.

50/50 flour and 00
San marzanos chunky seasoned but not cooked
Pepperoni/cheese/ground meat/cheese/Course cut Bacon/cheese/ Tomato Sauce/Cheese.

Image: https://us.v-cdn.net/5017260/uploads/editor/sw/erekn886lud6.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/yl/dpuled3793ti.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/rn/fj1gx2c5cmws.jpg

cazzy · June 2015

Looks awesome! Excellent job!

Ladeback69 · June 2015

Looks great. Looks better then the one I did for the Pizza Through Down.

TexanOfTheNorth · June 2015

Bravo! Well done! Your aunt-in-law chose wisely in giving her CI DO to you.

DieselkW · June 2015

Sweet! Nothing better than getting some old Cast Iron. You can pass that dutch down to your grand kids, it's a great piece!

Not to mention you have a serious range top there.

What the hell is "clistotemblado"?

FlyingTivo · June 2015

CRISTAL TEMPLADO is for hardened glass. I actually think its a waste since we never cover the range with it.

Felipe

steventconners20 · June 2015

When you cook pizza in CI do you preheat the CI like you would a Pizza Stone? Did you cook the pizza with the lid on the CI for a portion of the cook? I really want to try Deep Dish and hope not to post FAIL pics.

blasting · June 2015

looks awesome! that is some seriously manly looking pizza

FlyingTivo · June 2015

Since the original recipe for the DDP is to pre-cook the dough for 10-12 min @400º. I followed the same steps for the CI, oiled the CI formed the dough and cooked for 12 min without the lid. Then you take it out and build the layers remembering to only put the tomato sauce on top. Then 24 min @400 uncovered.

The good thing about failures on the BGE is that 99% are edible. So go ahead and do it!

Felipe