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Deep Dish Pizza

My Lord...  ;)




Stuffed with Mozzarella, Italian Sausage, Homemade Sauce, Pepperonis and Freshly Grated Parmesan. 










Yeah Baby... ;)










  • RickyBobbyRickyBobby Posts: 744
    I gotta get me a stone for doing the deep dishes.
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • TjcoleyTjcoley Posts: 3,547
    Fantastic looking pie. Do you deliver in 20 minutes or less?
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • EggucatorEggucator Posts: 224
    Looks good.  Have you done any on CI?  I just wondered if you could give us a comparison if you have.  
    Zionsville, IN
  • Dyal_SCDyal_SC Posts: 5,051
    Thx, guys! @Eggucator, nope, I've never done deep dish on cast iron. I would imagine that is great too! :)
  • Carolina QCarolina Q Posts: 13,706
    Looks awesome, Dyal! And quicker/easier than a standard pie too.

    RickyBobby, a steel cake pan is just fine. No ceramic needed.


    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • SookieSookie Posts: 329

    You convinced me.  I'm going to try one of these tomorrow!


  • Nicely done!  Great minds think alike:  we did one tonight, too.

    [Northern] Virginia is for [meat] lovers.
  • HibbyHibby Posts: 605
    @dyal_sc , what kind of pan is that?
    I cook. I eat. I repeat. Thornville, Ohio
  • njlnjl Posts: 1,005
    Time and temp?
  • AdamdAdamd Posts: 160
    I have made deep dish in cast iron before and it turned out very well. I put the pan on the pizza stone and cooked it until done. I think it took about 40-45 mins at about 400ish. 
  • @Eggucator:  I also do my deep dish in cast iron.  30 minutes at 450-500*F (PS legs down, spacer, stone, pan) with a 180* turn halfway through.  Posted results just a bit ago.

    [Northern] Virginia is for [meat] lovers.
  • Black_BadgerBlack_Badger Posts: 1,182
    @Dyal_SC you are on a roll dude. That looks amazing!

    Finally back in the Badger State!

    Middleton, WI
  • Dyal_SCDyal_SC Posts: 5,051
    @Hibby , that is the BGE deep dish pizza ceramic stone.

    @njl , I used the time and temp per BGE's recipe, and also the King Artur flour recipe for the pizza dough

  • GriffinGriffin Posts: 7,764
    Damn!! That is one insanely good looking pizza, @Dyal_SC ^:)^

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • jfm0830jfm0830 Posts: 987
    Speaking from personal experience, that is one great pizza and pizza dough recipe and you knocked it out of the park! Very nice. 

    As for the cast iron vs. ceramic pan, there is going to be a difference. The ceramic is porous and is ging to draw some of the moisture off the surface of the dough. This will make the surface of the crust crispier. Whether it is better I will leave for others to decide. But they will differ somewhat.

    3 LBGE & More Eggcessories than I care to think about.
  • Dyal_SCDyal_SC Posts: 5,051
    Thx fellas'! @jfm0830, you are right about the crust being crispier. The ceramic stone causes the bottom to be almost crunchy. Good though. :) Might hafta use my CI skillet next time for a comparison.
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