Seasoning deep dish pizza stone

MasterC

I put a thin layer of lard and baked it 475 until it stopped smoking. I went through this process three times. My first bake slid out. The only problem I had was I didn't start with enough though to make a deep dish pizza 

pgprescott

Nice darn start. FWIW, if you use the icon to the right, the photos will embed. 

Ladeback69

I never preseasoned mine, maybe that is why it stuck.  It was good, but haven't done pizza on the egg in a long time.  Pie looks good. 

Photo Egg

Still looks like Win!

MasterC

Thanks for the props. I have some serious fun ahead me. 

Carolina Q

I don't have a pan like that, just a 9" non-stick steel cake pan (that works great, btw). I posted a thread here 2-3 years ago that might help with Chicago Deep Dish. One thing I linked to was an excellent dough recipe specific to the size pan you are using, from 8-14". I've never had a pie from Lou Malnati's in Chicago, but I'm told this recipe makes a similar dough. Four minutes to make the dough, under 2 hours start to finish, from dough to assembly to baking to eating pizza...2 hours! Easiest, quickest pizza you will ever make! And one of the tastiest!

Anyway, bunch of people here tried it and everyone seemed to like. Couple even used the pan you have as I recall. Take a look...
http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1

Welcome to the forum!

MasterC

Thanks for the link CarolinaQ

northGAcock

Q speaks the truth on the deep dish. It be d@mn good.
My herb’s are all done so no fresh basil. 

bgebrent

northGAcock said:

Q speaks the truth on the deep dish. It be d@mn good.
My herb’s are all done so no fresh basil. 

You need to learn to freeze fresh herbs man.

MasterC

That looks goooooood