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Another foolproof pan pizza

mlamb01
mlamb01 Posts: 210
in EggHead Forum
I've decided to make Wednesday night pizza night until I can get the perfect pizza pie out of the egg.  Did another pan pizza, this time Hawiian style, and it turned out good.  Crust was not as good as the first one though, I suspect that was due to the dough being frozen for a week, where the first one was made with fresh dough.
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  • KenfromMI
    KenfromMI Posts: 742
    Get rid of the Pineapple (love it everywhere but on my pizza) and replace it with onion and send me directions for next Wenesday......looks great. 
    Dearborn MI
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  • KenfromMI
    KenfromMI Posts: 742
    Where you the one who posted the deep dish recipe last week using the dough from serious eats?
    Dearborn MI
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  • Griffin
    Griffin Posts: 8,200
    Nice looking pie. Pizza can easily become an obsession once you head down that road...not that there is anything wrong with that. :D

    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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  • mlamb01
    mlamb01 Posts: 210
    Yeah, I used to think the same thing about pineapple on a pizza.  Once you've tried it though, you'll change your mind about it.  Yes, I did post about the serious eats deep dish pizza last week.  I used plate setter legs up, grid, CI pan on the grid.  Cooked at 600 for 12 minutes, after preheating 30 minutes at 600.  Precook the bacon(not the Canadian bacon) for about a minute in the microwave.  No cap on the dome, control the temp with the bottom vent.  I actually think this helps with more airflow, which means more hot air flowing over the pizza(versus just radiant heat from the dome), so the toppings will brown more.  Plus it allows you to peek at the pizza without opening the dome.  Just don't get too close to the hole!
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  • KenfromMI
    KenfromMI Posts: 742
    I've tried it and that's how I know I don't like it on my pizza (guess I shouldn't say dislike, just not my favorite topping) LOL........I made some of that dough from your last post but instead of deep dish I just rolled it out and used it directly on the pizza stone as a thinner crust pizza. It turned out well.....I also leave the top wide open and adjust the bottom to a 550 degree dome temp for 12 minutes.
    Dearborn MI
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Man it sure looks perfect!   As long as you have all the ingredients, I'll take mine with ham, pineapple, and onions.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Griffin
    Griffin Posts: 8,200

    I always leave the top off. I find your pizza is less smoky that way.

     

    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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