How NOT to make a deep dish pizza...

SSN686

Morning All:

Colossal failure on one of our (since it is a failure I should say "my") cooks at the 5th Annual Chain of Lakes EggFest on Saturday (2/19)...I had planned to do one of my deep-dish pizzas...we made sure we had all of the necessary ingredients before we left the house Saturday morning...I normally begin making the dough about 4 hours before I want to cook the pizza so at about 8:30am after we got to Winter Haven & set up, I dumped the bag with the flour into my bowl & added water to begin kneading...after about 10 minutes I had a nice dough ball that I left in the bowl in the back of the car (warmest place available)...at about 10:30am I went to the car to transfer the dough from the bowl to the cast iron skillet & noticed the dough hadn't risen as much as normal but put it in the skillet for another 2 hour rise time anyway...at about 12:15pm I took out the skillet & added some cheese, Italian sausage, cutup steak & more cheese...I then put it on the Egg and that is when it hit me...I had forgotten not only to add the yeast before mixing the dough I had also forgotten to put the Alfredo & BBQ sauce on the pizza...I was NOT a happy cook...I then added some of the sauces to see how it might turn out but after about 15 minutes of letting it cook I decided there was NO WAY I could serve that "pizza"...I did NOT take any pictures as I didn't want anyone to see that mess before I tossed it in the trash.

No matter how well you plan in advance, you still have to execute the plan...hopefully next time it will work better...and don't get in a rush as you can forget an important step (or two)...but it was a GREAT day otherwise!

lkapigian

Thanks for sharing, it’s those failures Thant bring on huge steps making a great host/cook 

Foghorn

Yep.  Threads like this are the most educational.  Learning how to avoid pitfalls is really important.  Thanks for sharing.

RyanStl

What kind of dish do you use. I made my first deep dish a couple weeks ago in a 14 in CI dish and learned why deep dish pizzas are typically on the smaller side.

SSN686

Morning @RyanStl

I typically use a 12" cast iron skillet which makes a bit of a large pizza but the leftovers are good later...here is a picture of a successful cook (in the pan)...


and out of the pan...


and a gooey slice...