deep dish pizza

Unknown

We just purchased a "small" bge and also have the deep pizza dish - any hints on how I should proceed - can't heat the dish before placing the dough inside so I'm a bit baffled. Help!

Wise One

mamma mia, I think you need to try the obvious. Don't preheat the pan. You do need something inside to serve as a heat deflector though. Use a flat pizza stone or some split firebricks (enough to cover the bottom of your pan) and get all that up to temp - 500-550. Then put the pizza in. The deepness of the pizza ingredients should make it take about the same time to cook as the crust. Hopefully it will all work out. Let us know.

Unknown

Wise One, I tried the pizza before you answered and I had a bit of a disaster. First I oiled the deep dish - I think this was a mistake. I cooked the "za" for 12 minutes - when I tried to take it out of the dish all I got was filling - no crust. I had much better luck making a little pizza using the left over dough in an aluminum pie plate. I think all and all I'd be better off using a regular pizza stone - but then what good is this deep dish "thing" that I bought?

Unknown

Wise One, I tried the pizza before you answered and I had a bit of a disaster. First I oiled the deep dish - I think this was a mistake. I cooked the "za" for 12 minutes - when I tried to take it out of the dish all I got was filling - no crust. I had much better luck making a little pizza using the left over dough in an aluminum pie plate. I think all and all I'd be better off using a regular pizza stone - but then what good is this deep dish "thing" that I bought?

Steve-O

mamma mia,
Is your deep dish pizza dish a BGE dish? If so, it is ceramic and you don't want to add any oil to that. Put a generous coating of flour or corn meal in the bottom before adding the dough for your crust. Even if you do have the ceramic BGE dish, I think it would be a good idea to put a small pizza stone or firebrick between the dish and the grate to keep the crust from cooking too fast. If it is a metal dish, then by all means you need a pizza stone or fire brick under it.

Tim M

Steve-O,[p]I also have one, but I have never used it - it is ceramic.[p]Tim

Unknown

Tim M, Steve, Wise One,
My dish is also ceramic - the one sold by the BGE[p]

Wise One

mamma mia, I am by no means a pizza expert, but one thing that I did try that worked was to use the new Reynold's no-stick aluminum foil under my pizza. I would suggest lining the ceramic pan with that. As a matter of fact, you might be able to line the pan with the foil; put the dough in place; pull the dough out with the foil; place the pan in the BGE to preheat, finish making the pizza; lay it in the preheated pan with the foil in place. Might be a lot of experimenting, but if you want someone to help eat - I mean destroy - the failures, give me a call. :-)

Unknown

Wise One, Thanks for the suggestions - I used the foil trick when I made pizza in the oven - don't know why I didn't think of using it on the bge. I also went out and bought a flat ceramic stone today. Do you know of any other uses for the deep dish ceramic stone other than pizza and bread?

YB

mamma mia,
A 9" pie pan fits it perfect.I have cooked onion pies using it and at Thanksgiving I cooked RhumAndJerk's Great Pumkin in one.Here is a couple of picture of it.Click on the picture to make it large.
Larry
[ul][li]Thanksgiving Pictures[/ul]

The Naked Whiz

YB,
It looks like you have used some sort of tubing to keep the thermometers from sticking too far into the Egg? What did you use?[p]TNW

Wise One

mamma mia, I make a good Apple Lady's Apple Cake on the Egg and the deep dish would be great for that. I'll add it to the

[ul][li]Apple Lady's Apple Cake[/ul]

YB

The Naked Whiz,
Those are 3/4" copper couplings with fishing corks in them painted black.It works really good.
Larry