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Deep Dish Pizza night

EVOO in cast iron skillet. Spread dough, and added mozzarella on bottom, followed by Italian sausage, pepperoni, green peppers, mushrooms, black olives, sauce and another layer of mozzarella on top. Placed in BGE that was preheated to 425 on platesetter (legs down). Used small kiln posts as spacers under cast iron skillet. Rotated skillet every 10 minutes. Took off Egg at about the 30 minute mark. Good tasting pie.


  • SGHSGH Posts: 24,098
    Brother that looks great!!! I got to learn to make pizza.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • chashanschashans Posts: 418
    Very nice! About time I try to make a deep dish pizza.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • That is an excellent looking deep disher!
    Cherry Hill, NJ
  • Beautiful cook
    Large, small and mini now Egging in Rowlett Tx
  • pretzelbpretzelb Posts: 156
    I need to try this. Couldn't you just put a grid on top of the plate setter instead of spacers ?
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
  • Pretzel, that may work just as well as using spacers. I had legs down so that's why I used the spacers.
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