Frozen Lou Malnati\'s Spinach Deep Dish (pic heavy)

TheDirtyBurger

Buttered up the pan (next time I will use olive oil and do a better job of lubing her up)


Egg setup - PS feet up, adjustable rig, grid on top with stone. Let it all heat up together for about an hour.


Pizza on the egg, used some nuts as a spacer between the stone and pan. Next time I do not think I will use the stone at all or will use it instead of PS


20 minutes in at about 475*-500* notice the the edges got dark before long. (Package suggested 425* but I had her running hot and got impatient)


After about 30-35 minutes at 475*-515*. notice the the edges did not get much darker.


Here it is, turned out pretty good. Next time I will use olive oil, keep it under 475* for sure, put pan just on top grid, and not share with management


Last slice one saved for mrdnks but it was getting cold so I took it down. Next time bross.

Gshell

That looks soo good, I haven't had a good Chicago deep dish for a long time. I bet its awsome on the egg

TheDirtyBurger

I liked the extra flavor a lot, the wife was too distracted by the burnt parts and the hard crust. Like I said, for sure I will not use the stone to cook it on next time. Too much heat I think.

You can have Lou Malnati's shipped to you, frozen or fresh or just the dough too.

Vetereggnarian

Lou's is the best. Wish they could ship the salad and the deep dish chocolate chip cookie. I have a few frozen that will be done on the egg.

Boilermaker Ben

Not a fan of Malnati's. My mom used to make stuffed spinach and sausage pizza. Last night, I blanched three bags of spinach that I harvested from the garden. It's sad to see how little you wind up getting, once it's all wilted down. Regardless, spinach pizza will be on the menu at some point in the future, I was thinking about it while I was packaging up the stuff for the freezer. I'd better call mom to get her recipe. I'm already drooling.

Looking good, Dirty.