Pizza in a black pan

HungryMan

First try.

Darnoc

Not to sure what you meant.When I hear black pan I think deep dish pizza.Never done it on the Egg but a few times(inside in the oven heaven forbid) If that is your question someone will chime in I am sure.

HungryMan

I bought the pan from a supply store. I just put the pizza in the pan and cooked it. It was good. Just a different twist on pizza making. I want to make a dough thats made for pan pizza to see if it is different next time.

Rascal

Now that's a signature dish for sure! 8 - ),,,,

Rascal

BENTE

looks great al!!!

Darnoc

What you do with that is to put your mozzarella cheese on the first layer then your favorite toppings on the second layer,then add your crushed tomatoes,then sprinkle Parmesan cheese and seasoning on top and cook that thing. Bring the dough up the side of the pan usually it is 1 1/2 half to 2 inches high up the side of the pan.

SoDakEgger

That pan is begging for a nice big Chicago style pie to be baked in it. There are a couple of recipes floating around out there for the Chicago style crust. I know Emeril has one on the FN site and I have one in an old Frugal Gourmet cookbook. The Chicago style crust has more oil in it and bakes up kind of soft, kind of crumbly. It's really good. I've made one on the egg- plate setter legs down with a couple little chunks of fire brick to elevate the pan up off the flat surface- like I put under a pan to roast a turnkey on the egg. Just follow the temps and times in whatever recipe.

Rascal

Oh dear, too bad Jeff Smith didn't hang around longer...
Rascal

Large Marge

Here is link for James McNair's Pizza book - it has recipes for both Chicago pan and stuffed pizzas.

The secret to great deep dish pizza is the cornmeal crust. Chicagoans are deeply divided over the best pizza, but mine is Lou Malnati's.

McNair's crust approximates Lou's- here's the recipe:

1 tbs granulated sugar
1 cup warm (110-115 F) water
1 envelope active dry yeast
2 1/4 cups unbleached all purpose flour
1 cup yellow cornmeal
1 tsp salt
1/4 cup EVOO

Dissolve sugar in the warm tap water and then sprinkle the yeast and stir (water that is too hot will kill it, too cold and it won't activate). Wait 3-5 minutes and ensure a beige foam is forming. I use a kitchen aid mixer- combine 2 cups of the flour and cornmeal in the mixing bowl, then add the yeast mixture, salt, and oil. Attach flat beater and mix about 1 minute. Replace with dough hook and continue mixing and kneading about 5 minutes. Use the remaining 1/4 cup flour to get the dough ball kneaded to a smooth, elastic consistency- not too sticky!

After kneading shape dough into a ball, coat the bowl with olive oil and coat all sides of the dough, cover bowl with wrap and allow to double in bulk in a warm area. Punch down as soon as it has doubled, shape back into a ball and we're ready.

For deep dish Lou's style, get the egg to 475 dome.

Reserve in a bowl: Crushed 1 28 can Italian plum tomatoes (no seeds, drained), mix with 4 crushed garlic cloves, 2 tbs minced fresh basil (and/or oregano), and salt to taste.

Press the cornmeal dough into the deep-dish pizza pan (should be enough dough for a 15 inch, or divide and do 2 9 inch pans). Cover with plastic wrap and let dough rise again for about 20 mins. Prick the crust bottom every 1/2 inch with fork.

Bake: 4 mins on egg-- CRUST ONLY!! remove and brush crust with olive oil. Spread mozz cheese to cover the bottom (max it out!), then spoon on the tomatoes. Sprinkle with parm cheese and top with whatever (Lou's ital sausage is heaven). NOW-- put completed pizza back on egg and bake through- should be 20-30 mins.

BEST OF LUCK!!

-Marge (now starving after typing all this)

HungryMan

Saved,
Thank you