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Father's Day - Deep Dish

smak
smak Posts: 199
in EggHead Forum
After some reading on the forum I went with the recipe from Real Deep Dish.  The dough recipe was easy and tasted good.

I need to get a better pan.  Using the cast iron I think slows things down a little too much.  But overall it was a tasty pie.

Off the Grill


Out of the Pan


Sliced

smak
Leesburg, VA
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Wow, that's looks fantastic!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • XC242
    XC242 Posts: 1,208
    Nicely done!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • B&BKnox
    B&BKnox Posts: 283
    My next pizza project is perfecting deep dish, been strictly a thinner crust so far.
    Be Well

    Knoxville TN
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  • leeman13
    leeman13 Posts: 30
    Must... buy... deep dish... pan!! Looks great! :dizzy: 
    -lee.
    LBGE in Waterloo, ON
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  • Carolina Q
    Carolina Q Posts: 14,831
    Your pie looks delicious! I wondered how the RDD dough would do in a CI pan. "Slowing things down" is what I suspected. I think CI offers too much mass to heat up before it gets down to business. I use a heavy steel cake pan which I think works well.

    Your crust looks a lot thicker than mine. I haven't done one since RDD increased the ingredient quantities due to too thin crusts. I thought it was only about 20%, but yours looks like more.

    I just wish I could still eat them without upsetting my cardiologist! But between all that sausage and all that cheese...

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

    Michael 
    Central Connecticut 

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  • smak
    smak Posts: 199
    Carolina Q,

    Great eye on the amount of dough!!  I was looking at the recipe pdf from the website on my phone and accidentally made the amount for a 10" pan when I should have made the 9" pan.

    I have already starting looking for a better pan.   Need to go through the wife's baking supplies to see if there is a suitable pan there.


    smak
    Leesburg, VA
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited June 2015
    smak, I use a Chicago Metallic 9"x2" dark colored pan. Home Goods, but BB&B carries them too...

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

    Michael 
    Central Connecticut 

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