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Thanks for the warm welcome - have a slice on me
Crystal79
Posts: 21
I want to thank everyone for the warm welcome to the forum. I should have started posting long ago. While my picture taking skills are lacking compare to some of the gorgeous shots I see posted here, this was tonight's dinner. Deep dish, stuffed double crust sausage pizza. Cooked indirect at 400 for about 20 minutes, in a Pampered Chef stone pan. It's funny, when my ex used to take my 'good' cookware out to use on the grill, I'd get ticked. Now that it's my Egg, if it fits, it goes on the Egg as well as in the oven.
I feel I've nailed Chicago Style, both single crust deep dish as well as double crust. For the double crust, I used to put the sauce on top in the final few minutes of baking. I now put sauce inside along with the cheeses and meat. Makes for a better filling, the top crust does not get soggy, the top sauce doesn't dry out or burn. A bowl of warm sauce on the table to use while eating adds to the flavor. I do a pretty good Detroit style as well. Now if I can only figure out true NY pizza.
I feel I've nailed Chicago Style, both single crust deep dish as well as double crust. For the double crust, I used to put the sauce on top in the final few minutes of baking. I now put sauce inside along with the cheeses and meat. Makes for a better filling, the top crust does not get soggy, the top sauce doesn't dry out or burn. A bowl of warm sauce on the table to use while eating adds to the flavor. I do a pretty good Detroit style as well. Now if I can only figure out true NY pizza.
I'm not bad, I'm just drawn that way.
- LBGE - located in NEPA
- LBGE - located in NEPA
Comments
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Looks awesome! Will you share the recipe?XL & MM BGE, 36" Blackstone - Newport News, VA
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Looks like a winner to me
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
So the ex lost the egg in the divorce and know its 'yours'? And your no longer 'ticked' if its your cook. Well the honesty is refreshing if nothing else.Crystal79 said:I want to thank everyone for the warm welcome to the forum. I should have started posting long ago. While my picture taking skills are lacking compare to some of the gorgeous shots I see posted here, this was tonight's dinner. Deep dish, stuffed double crust sausage pizza. Cooked indirect at 400 for about 20 minutes, in a Pampered Chef stone pan. It's funny, when my ex used to take my 'good' cookware out to use on the grill, I'd get ticked. Now that it's my Egg, if it fits, it goes on the Egg as well as in the oven.
I feel I've nailed Chicago Style, both single crust deep dish as well as double crust. For the double crust, I used to put the sauce on top in the final few minutes of baking. I now put sauce inside along with the cheeses and meat. Makes for a better filling, the top crust does not get soggy, the top sauce doesn't dry out or burn. A bowl of warm sauce on the table to use while eating adds to the flavor. I do a pretty good Detroit style as well. Now if I can only figure out true NY pizza. -
Wow, he lost the egg and your cooking? I'd hate to meet your lawyer
One large BGE in Louisville, KY. -
Welcome to the forum! Keep posting the pics and cooks; this is a cooking forum. Oh, and we love the stories as well.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Can you go back to hiding? You're making us all look bad with the awesome cooks!
Way to rock it! "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
That looks amazing. Thanks for sharing.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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johnnyp said:Looks awesome! Will you share the recipe?
For the dough:11/2 cups warm water
1/2 tablespoon active dry yeast
1/2 tablespoon sugar
Mix together and let stand for 5 minutes to make sure the yeast is good.
2 1/2 cups flour
1/2 cup semolina flour (Do NOT use corn meal)
1/2 cup Crisco
1 teaspoon salt
Add to yeast mixture and mix using dough hook on mixer. Add an additional cup of flour as necessary to form a slightly wet, dough. Add the additional flour slowly – when a dough ball forms and it no longer sticks to the side of the bowl it’s done. Depending on temp and humidity it usually takes the entire additional cup of flour.
Put the dough in a zip lock and into the fridge overnight. Take out of fridge a few hours before baking.
Divide into 3 equal parts. Grease your pans with Crisco. Spread one part of dough in each pan and up the sides. It should press out easily without the need for additional rising. Spread out the third part of the dough on floured parchment to us as a top. Makes one double crust and one single crust deep dish.
Place a layer of SLICED mozza, on top of dough in bottom of pan. Cover completely. Add a layer of cooked sausage, then a layer of sliced Provolone. Spoon over about a cup of sauce (My favorite is Rao's Pizza Sauce - Rao's is a small somewhat famous Italian restaurant in NYC. Their sauces started showing up in the local grocery stores a few months ago. Also available mail order.
For regular deep dish, sprinkle with a little oregano and processed Parm cheese (the one in the round green can) then go ahead and bake. For double crust, add the top layer of crust, crimp the edges and bake.
I'm not bad, I'm just drawn that way.
- LBGE - located in NEPA -
And he LOVED this Egg. I learned to use it about 2 years ago and never looked back.tgs2401 said:Wow, he lost the egg and your cooking? I'd hate to meet your lawyer
I'm not bad, I'm just drawn that way.
- LBGE - located in NEPA -
Really dumb question heading your way.....
Ready?.....
I have seen the BGE stone deep dishes, but I don't understand the application. Pizza stones, which you cook a normal pizza on, has to be at twmp when you place the poza on it. I don't see how that is possible with the pizza you made or a n o rmal deep dish.
So what is the point of a fancy stoneware deep dish? -
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Empty hull of crust with bullet holes? Or full of potholes?Biggreenpharmacist said:Great looking pizza. Whats detroit style? -
Not exactly my style but I sure as hell would give it a try. Welcome to the clan.Crystal79 said:I want to thank everyone for the warm welcome to the forum. I should have started posting long ago. While my picture taking skills are lacking compare to some of the gorgeous shots I see posted here, this was tonight's dinner. Deep dish, stuffed double crust sausage pizza. Cooked indirect at 400 for about 20 minutes, in a Pampered Chef stone pan. It's funny, when my ex used to take my 'good' cookware out to use on the grill, I'd get ticked. Now that it's my Egg, if it fits, it goes on the Egg as well as in the oven.
I feel I've nailed Chicago Style, both single crust deep dish as well as double crust. For the double crust, I used to put the sauce on top in the final few minutes of baking. I now put sauce inside along with the cheeses and meat. Makes for a better filling, the top crust does not get soggy, the top sauce doesn't dry out or burn. A bowl of warm sauce on the table to use while eating adds to the flavor. I do a pretty good Detroit style as well. Now if I can only figure out true NY pizza.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Looks phenomenal!
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welcome. nice looking grub so far!
Keepin' It Weird in The ATX FBTX -
Wow, looks great!
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Beware if you go direct at raised temp the Pamered Chef stuff does not usually hold up. WelcomeJacksonville FL
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Rolled out with a piece of lead pipetheyolksonyou said:Empty hull of crust with bullet holes? Or full of potholes?Little Rock, AR
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@stoompbox I find the stoneware pan makes a more tender crust. This is not a typical NY dough. It's more like a biscuit. I do preheat a pizza stone, and the pan goes on to the hot stone. I like the texture for this pie better with the stoneware than with CI or steel
@biggreenpharmacist. Detroit Style is a Sicilian with a crispy, fried like crust. Baked in blue steel pans with a good bit of oil in the pan. Spicy sauce. Cheese to the edge of the pan browns and crisps up along the edges, making the end slices and especially the corners the best cuts.
I'm not bad, I'm just drawn that way.
- LBGE - located in NEPA -
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Well good on you for getting it in the divorce. Obviously he can just get another. That's his problem. You deserve it.Crystal79 said:And he LOVED this Egg. I learned to use it about 2 years ago and never looked back. -
Think the dough is made with lead spiked water...Biggreenpharmacist said:Rolled out with a piece of lead pipeGreensboro, NC
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