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First Deep Dish Pizza (lots of pics)...
Picked up a BGE Deep Dish Pizza Stone earlier today. My wife and I were very excited about it, so we decided we couldn't wait to try it out. 
Gave the King Arthur / BGE recipe a go tonight and whipped one up. It was fantastic!
Placed this in the BGE indirect for about 10 minutes at 425 deg f until it cooked a little....then took it out and placed in the toppings.
Used some Sliced Mozzarella, Hot Sausage, Pepperoni, Feta Cheese, the Homemade Sauce and freshly grated Parmesan.
Drizzled on a little bit of EVOO on top and then placed it back on the BGE to cook up the rest of the way.
Everything about this was ridiculously good. Can't wait for the next one. 
Comments
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Very nice!__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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What was the cost of the Deep Dish Pizza ceramic dish? Looks interesting
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Pie looks great. Good crust, and that slice shot makes me want to eat the screen.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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My lord that looks fantastic!!!!! I too would like to know a base cost for this stone.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Thx, fellas'! The stone was $55 from my local dealer (Jack Oliver's Pools and Spas).... Will be giving it lots of use.
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Looks awesome, I do like the deep dish stone.
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How big is the stone? Any chance it would fit on the Medium?
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
I didn't know they HAD a deep dish stone. Looks very good!Maumelle, Arkansas
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Wow! ^:)^
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Scttborasjr: I bought the stone for my medium.It is 15" round which fits on the medium but has little room for air circulation around the stone. My pizza turned out real good but I as only able to get the temp up to 400 and ended up cooking it for about 40 minutes. I have since bought a 12" pizza stone and will use the deep dish for other dishes.Gulf Coast FL
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Nice dish Dyal._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Dual: I forgot to mention how delicious the pizza looked. Great job.Gulf Coast FL
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Thanks @grEGGorys My medium has become my main egg as I have put it on the deck right off of the kitchen. The Large and small get broken out for larger cooks now so that's what peaked my interest.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Dyal, did you precook your sausage?___________
"They're eating the checks! They're eating the balances!"
Ogden, UT
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That looks delicious. Just ate breakfast, but suddenly I'm hungry and craving pizza. Thanks for sharing.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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Dyal,
I've used my deep dish stone once and the pizza was about glued to the bottom - I had to chissle the pizza out. Any advice on seasoning the stone before putting in the dough? Thanks.
Two Large Eggs - Located in Marietta, GA (East Cobb) -
That looks great Dyal. I was ready to pick one of these up when I saw all the deep dish posts in the CI skillet. I already had the CI skillet, so I gave it a try and it worked so I have been using it for the deep dish. I would still consider one of these because there is something nice about stone and pizza.
I used this recipe which includes coating the pan with olive oil. That did the trick for me in the CI skillet.brianbala said:Dyal,
I've used my deep dish stone once and the pizza was about glued to the bottom - I had to chissle the pizza out. Any advice on seasoning the stone before putting in the dough? Thanks.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Thx a lot guys! Scott, mine is the 15 inch stone. @Botch, yup, the sausage was precooked in a frying pan on the stove. @brianbala, I didn't have a problem with it sticking. I sprayed in some Pam Canola Oil, then about 3 or 4 TBS of EVOO that I spread throughout the stone. You want it well lubricated.
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Alright @Dyal_SC coming from a native Chicagoan I do have to give you props on your pizza bud. It looks amazing but come on man...FETA on a pizza You're killing me smalls In all seriousness it looks great buddy!Large BGE
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That looks great and I didnt know they made one of those.
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Thx guys.... @EddieK76, I am sorry to offend with the feta. I'll do better next time. haha. What do you prefer in your deep dish pizza?
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=P~LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
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