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How NOT to make a deep dish pizza...

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!

Have a GREAT day!


Brandon, FL



  • lkapigian
    lkapigian Posts: 10,765
    Thanks for sharing, it’s those failures Thant bring on huge steps making a great host/cook 
    Visalia, Ca @lkapigian
  • Foghorn
    Foghorn Posts: 9,842
    Yep.  Threads like this are the most educational.  Learning how to avoid pitfalls is really important.  Thanks for sharing.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • RyanStl
    RyanStl Posts: 1,050
    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
    SSN686 Posts: 3,504
    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...

    Have a GREAT day!


    Brandon, FL