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Deep Dish Pizza FAIL

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
First attempt at deep dish tonight and tried following recipe from several posts here. Obviously 35 minutes (I actually checked at 30 and found this disaster) at 475 dome wasn't right. Suggestions?
LBGE & SBGE.  Central Texas.  
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Comments

  • Skiddymarker
    Skiddymarker Posts: 8,528
    475º indirect at the felt line is OK for a really wet almost impossible to work dough, but will be too hot for "standard" pie dough, IMO. 

    35-40 minutes is about right for my 10" skillet deep dish. Usual dome temp is around 450º. Did you have enough oil in the pan? Were all the meat toppings pre-cooked and drained?
    What kind of cheese did you try?
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    edited January 2014
    I've never done a deep dish yet, but that temp seems pretty high. I could be terribly wrong. Most of the recipes I've seen call for 425*
    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. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Which recipe? The one I use is from realdeepdish and it is outstanding. I use a Chicago Metallic steel cake pan though ($10, Home Goods) so I don't know anything about a ceramic pan. 


    Recipe says preheat to 500° and reduce to 450° when you put the pie on. I just do 450° from the beginning.

    My pies, even the first attempt, have been awesome and all looked like this. The one I actually did in the egg was almost as good as the oven pies. Almost. :)

    image

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

    Michael 
    Central Connecticut 

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  • CPARKTX
    CPARKTX Posts: 2,095
    Must have been too hot. When I went to clean out the deep dish stone, it amazingly came out reasonably easy and didn't stick, so I must have used enough olive oil (don't have Crisco in the house).
    LBGE & SBGE.  Central Texas.  
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  • Chubbs
    Chubbs Posts: 6,929
    If you use a skillet, platesetter or AR with stone, and BGE feet for spacers, 550 for 20 mins has been perfect for me for 50+ pies.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    The spacers are the key.  Have done one in metal pan and Emile Henry pie plate.  Liked the way the one in the metal pan cooked.  Don't do them very often because other half not fond of deep dish pizzas.
    Large, small and mini now Egging in Rowlett Tx
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  • mccoyfish
    mccoyfish Posts: 24
    I'd still eat it!!!  I could eat pizza every single day!!

    NE Wyoming, LGBGE

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  • duck_hunter
    duck_hunter Posts: 185
    I do deep dish in a CI skillet 375 for 30 - 35, plate setter legs up, pizza stone on stainless grid, I'm not sure why I do low and slow for pizza, other than it worked the first time, but have done 50+ this way with good results, i may have to crank it up to and try some at 550
    Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 
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  • Griffin
    Griffin Posts: 8,200
    What wasn't right about it? Undercooked? Overcooked? I find that most people get so focused on their set up and a certain temperature, that they overlook what kind of dough they are using and what temperature it should be cooked at. Their is no universal pizza cook temp. Each dough has an optimum cooking temp and people need to learn to that little trick.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    CPARKTX said:
    Must have been too hot. When I went to clean out the deep dish stone, it amazingly came out reasonably easy and didn't stick, so I must have used enough olive oil (don't have Crisco in the house).
    Not a big fan of Crisco, but it does work at the higher temps, EVOO will burn at the high 400ºs. EVOO will work if you lower the cooking temp but I do find it harder to work the crust into the pan. Crisco is a breeze. With deep dish I also find getting the moisture of the tomatoes right is important to get a firm pie. I reduce the tomatoes in a sauce pan by about 1/3. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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