UPside down pizza

Fossil Frank

When my wife and I go to Florida every winter we often eat at Giordano's pizzeria in Kissimmee. They make a great deep dish pizza that they build upside down. They put down the crust then cheese, toppings and the sauce on top. I gave it a try last night and it was really good and cheesey.

The pizza ready to do on the BGE.

The setup on the BGE. Temp. around 420 degrees.

I should have waited a little bit before cutting but when there's pizza I can't wait.

This and a couple of Millers Genuine Draft is my idea of fine dining. LOVE THE BGE!
Frank

Boatman

Man, that looks good...I gotta try it

Fidel

Looking good.

What did you use for the crust?

"Sparky"

That looks great Frank.I will put this on my list of things to try soon.

bobbyb

Looks good Frank. Do you "blind bake" the crust first?
Bob

BENTE

looks great!!!!


it has been a couple years since i ate a square pizza... my mom always loved the corners :blink:

Fossil Frank

We usually make our own in a bread machine but this time we used a Pillsbury pizza crust, you know, one that you pop open and unroll. We used a nine by thirteen pan. The sauce was out of a can and I decided to use it all. That was probably too much sauce.
Frank

Fossil Frank

No, but it got done just fine. I cooked it for about 45 minutes.
Frank

icemncmth

That is what is called a Chicago style pizza....you have to put cheese down first or the dough will be a soggy mess

Austin Smoker

That looks FANTASTIC!! I've been jonesin' for a Chicago style.....

Eggtucky

man that looks great Frank!..gives me yet another idea for making pies on the egg!..thanks for sharing this is a definite try for me! :woohoo: :woohoo:

metrylee

can u share that pizza recipe

Fossil Frank

Metrylee
I just used a Pillsbury pizza dough out of a pop open tube, mozzarella cheese, mild banana peppers(bought at Sam's Club),onions,fried and crumbled Bob Evans sausage and pizza sauce out of a can(Contadina pizza sauce). I then sprinkled some pizza seasoning on top. I should have put the seasoning under the sauce but I forgot until it was too late.The cheese really made this pizza.
Frank

Large Marge

Nicely done! Giordano's is great stuff in Chicago and when we go to Orlando we always stop off for some classic stuffed. Here's a recipe I posted on 3/2/08- also search on "Pan Pizza - Chicago Style" for pics.

The topping is the similar to the "Pan Pizza" post - take 1 can (28 oz) Italian plum tomatoes, seeded and drained, mix 1/4 cup chopped fresh basil and/or 1.5 tsp dried oregano, and salt to taste- reserve this in a bowl.

Make either a cornmeal dough ball or a traditional one. Chicago stuffed pizza joints use both. For cornmeal dough see the "Pan Pizza" post.

For traditional spinach stuffed: Heat 1-2 tbs olive oil in a saute pan, add 5 cloves minced or smashed garlic, and saute about 2lbs fresh spinach, finely chopped in olive oil over med-hi heat until it wilts. Season with salt and black pepper. Transfer to colander and drain, press hard w/ spoon to remove as much liquid as possible.

Combine this spinach mix with about 2.5 cups (10oz) shredded mozz cheese- reserve.

Cut the dough ball into two: one 2/3 size and one 1/3 size ball. Roll out the larger ball and press into a 12 inch deep dish pan- press sides all the way up and trim excess. Fill the dough shell with reserved spinach/mozz mixture.

Now roll out the smaller ball into a 12-in circle. Place on top of the filling and press the crusts together to seal. Cut a 1in. slit in the center of the top to allow steam to escape. Brush crust with olive oil.

Place pie on egg and bake for 15 mins (475 dome), then remove and spoon tomatoes on top, sprinkle with parm cheese and put back on egg. Cook another 10-15 minutes until crust has pulled away from pan, everything is looking golden brown! Cool, slice and serve!