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Giving Stuffed Pizza a Go...
DBarton02
Posts: 13
After a successful cook with some steaks and shrimp, I figured I'd give stuffed pizza another run.
Made a simple crust/dough recipe:
1 Packet of Active Dry Yeast
3 1/2 Cups of AP Flour
1 Cup of Warm Water (110 deg.)
2 TBSP of Olive Oil
2 TBSP of Garlic Powder
1 TBSP of Basil
1 TSP Sugar
1 TBSP Salt
Threw it in the Kitchen Aid with the dough hook till it came off the bowl and then kneaded another 5 minutes. I let it rise for 2 hours, rolled it out thin, spread room temp butter and more garlic powder on the surface, then rolled it up (like a cinnamon roll)... The big green craig method.
After laying it in the cast iron skillet, I added some cooked hot and sweet Italian sausage, sauteed onions, orange and yellow bell pepper, capicola ham, and thin salami, and hot calabrese. From there, I put the mozzarella and Parmesan cheese, more garlic powder, basil, then covered it with another thin rolling of the dough.
I topped it with a store bought marinara some more parmesan, bacon, and red peppers.
I've got the egg at 400 degrees and am hoping this will turn out right in about 40 minutes...
Fingers crossed (and pictures attached)
Cheers!





...the finished product
Made a simple crust/dough recipe:
1 Packet of Active Dry Yeast
3 1/2 Cups of AP Flour
1 Cup of Warm Water (110 deg.)
2 TBSP of Olive Oil
2 TBSP of Garlic Powder
1 TBSP of Basil
1 TSP Sugar
1 TBSP Salt
Threw it in the Kitchen Aid with the dough hook till it came off the bowl and then kneaded another 5 minutes. I let it rise for 2 hours, rolled it out thin, spread room temp butter and more garlic powder on the surface, then rolled it up (like a cinnamon roll)... The big green craig method.
After laying it in the cast iron skillet, I added some cooked hot and sweet Italian sausage, sauteed onions, orange and yellow bell pepper, capicola ham, and thin salami, and hot calabrese. From there, I put the mozzarella and Parmesan cheese, more garlic powder, basil, then covered it with another thin rolling of the dough.
I topped it with a store bought marinara some more parmesan, bacon, and red peppers.
I've got the egg at 400 degrees and am hoping this will turn out right in about 40 minutes...
Fingers crossed (and pictures attached)
Cheers!






...the finished product
XL Big Green Egg
Weber Summit S-470
Smoke Hollow Vertical Cabinet (Propane)
(Joliet, IL)
Weber Summit S-470
Smoke Hollow Vertical Cabinet (Propane)
(Joliet, IL)
Comments
-
Damn. Solid. Sliced shot? Good workColumbia, SC --- LBGE 2011 -- MINI BGE 2013
-
That's more like an open faced supreme calzone and it looks great. Were the slices solid and did the crust crisp up? I'm planning on baking calzone this week, but I'm interested in your pie. Do you have any sliced shot?
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Was too busy eating... Haha
the crust crisped up-was a little flimsy on the bottom so it was a little difficult to get out.
Still hit it on the head, I think.XL Big Green Egg
Weber Summit S-470
Smoke Hollow Vertical Cabinet (Propane)
(Joliet, IL) -
PLEASE tell me you have a sliced shot? Either way nice job. I definitely need to try this.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Looks great!
I wonder if you could put it together in a preheated cast iron pan. It might help the bottom crust.Lawrenceville, GA -

Heres a a slice shot...
I think I rolled it too thin in the middle, which screwed up the bottom.XL Big Green Egg
Weber Summit S-470
Smoke Hollow Vertical Cabinet (Propane)
(Joliet, IL) -
Yum.... That is truly a thing of beauty.. Great post and share thanks..Greensboro North Carolina
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