Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Deep Dish Pizza
Options
Dyal_SC
Posts: 6,052
My Lord... 
Stuffed with Mozzarella, Italian Sausage, Homemade Sauce, Pepperonis and Freshly Grated Parmesan.
Yeah Baby...
Comments
-
I gotta get me a stone for doing the deep dishes.My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
-
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
-
Looks good. Have you done any on CI? I just wondered if you could give us a comparison if you have.LBGEZionsville, IN
-
Thx, guys! @Eggucator, nope, I've never done deep dish on cast iron. I would imagine that is great too!
-
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!
MichaelCentral Connecticut -
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.
-
@dyal_sc , what kind of pan is that?I cook. I eat. I repeat. Thornville, Ohio
-
Time and temp?
-
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.
-
Finally back in the Badger State!
Middleton, WI -
@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
http://www.biggreenegg.com/features/deep-dish-pizza/
-
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
-
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.Jim
-
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.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum