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Seasoning deep dish pizza stone

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 
Fort Wayne Indiana 

Comments

  • pgprescottpgprescott Posts: 10,547
    Nice darn start. FWIW, if you use the icon to the right, the photos will embed. 
  • Ladeback69Ladeback69 Posts: 4,427
    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. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • Photo EggPhoto Egg Posts: 7,906
    Still looks like Win!
    Thank you,
    Darian

    Galveston Texas
  • Thanks for the props. I have some serious fun ahead me. 
    Fort Wayne Indiana 
  • Carolina QCarolina Q Posts: 13,011
    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!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Thanks for the link CarolinaQ
    Fort Wayne Indiana 
  • northGAcocknorthGAcock Posts: 10,053
    Q speaks the truth on the deep dish. It be [email protected] good.
    My herb’s are all done so no fresh basil. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • bgebrentbgebrent Posts: 16,510
    Q speaks the truth on the deep dish. It be [email protected] good.
    My herb’s are all done so no fresh basil. 
    You need to learn to freeze fresh herbs man.
    Sandy Springs & Dawsonville Ga
  • That looks goooooood 
    Fort Wayne Indiana 
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