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Deep Dish tonight

Cooked for myself tonight.  Pics not the best and please disregard the SpongeBob plate!
XL BGE

Comments

  • wbradking
    wbradking Posts: 351
    Oh baby that looks good!
    Franklin, TN
    Large BGE+PSWoo2
  • Gamecockeggman
    Gamecockeggman Posts: 1,329
    Love the pie and the plate!  Don't be afraid to be who you is!!!!  
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
  • Please tell me - how?
    Bronxville, New York. XLBGE, MBGE
  • SPRIGS
    SPRIGS Posts: 482
    Here is how I do it.  

    Dough:  3/4 cup warm water.  Dissolve 1/4 tsp salt and sugar.  Then add 1/2 tsp yeast and 4 tbs of corn oil.  Add some of the four to the liquid and mix to a thick paste.  Then add the rest of flour and mix.  Cover in Saran Wrap and let rise 1-2 hours in warm place.

    Preheat egg to 450 with plate setter. Grease cast iron skillet with corn oil.  Press dough into skillet and up the sides.  

    I I then line the bottom of the dough with slices of mozzarella and provolone.  Then spread out on top of the cheese raw Italian sausage.  I then follow that with pepperoni, and whatever else you like (onions, mushrooms, peppers, etc....) I like the end product better if I sauté the veggies in a little olive oil and butter, a little garlic, salt, pepper, etc...

    Then top with sauce.  I just use a big can of crushed tomatoes.  Usually add basil, garlic, just a touch of sugar and then some Italian seasoning to the Tomatos for the sauce.

    Sprinkle top with Ramano cheese and bake 35 minutes or so.

    Maybe sounds like a lot but it isn't.  Aside from the wait time for the dough rise,  probably takes 10 minutes to throw it together.


    XL BGE
  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    @SPRIGS: You left out the amount of flour and size of the CI skillet. Would you please add them?
    Judy in San Diego
  • SPRIGS
    SPRIGS Posts: 482
    edited June 2016
    2 and 1/4 cups all purpose flour.  I think my skillet is 12".  It is the typical sized lodge skillet.
    XL BGE
  • Ladeback69
    Ladeback69 Posts: 4,482
    Looking great.  Nothing to not proud of there.  I haven't done one in a while, the wife is not a big fan of deep dish, me I haven't met a pizza I didn't like.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • dogoffo
    dogoffo Posts: 52
    I haven't cook any pizzas on the egg yet but what you did looks delicious!
  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    @SPRIGS: Thanks for the ingredients. I got rid of my 12" CI skillet--too heavy for my hands--but I have a 10" and that will do just fine.
    Judy in San Diego
  • Buckeye79
    Buckeye79 Posts: 46
    That looks incredible!
  • Oh wow... I may have to try this soon!
    Low Country EggHead
    Charleston, South Carolina
    Large BGE (2016-05) & XXL BGE (2016-11)

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    That looks outstanding!  It has been too long since I made one of these.  Thanks for sharing all of the details.  


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

  • Austin  Egghead
    Austin Egghead Posts: 3,966
    Beautiful pie.  Bookmarked.  Thanks for the recipe.  
    Large, small and mini now Egging in Rowlett Tx
  • dougcrann
    dougcrann Posts: 1,129
    Last time we made a pizza the wife asked about a deep dish version...
  • VERY nice.   That crust looks perfect.   For the sausage, did you form a solid layer or just form a web of sausage balls placed close together?   I did the solid layer once on a very similar pizza and it was a weird texture for me.   Haven't done another since but now that I've seen yours I plan to.   
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
  • SPRIGS
    SPRIGS Posts: 482
    On this one I did a solid layer because the wife wasn't eating (she is not a fan of sausage).  Traditionally I think it is just dabs of sausage over the cheese but I like what I like!!  
    XL BGE
  • Carolina Q
    Carolina Q Posts: 14,831
    @SPRIGS: Thanks for the ingredients. I got rid of my 12" CI skillet--too heavy for my hands--but I have a 10" and that will do just fine.
    @Judy Mayberry, that dough recipe is from realdeepdish.com and is for a 12" pan. Here's the link to the recipe and if you scroll down, he gives ingredient quantities for multiple size pans. Poke around the site, tons of good info. This is the one I posted about ages ago with the video on making the dough in 4 minutes. Finished pie in under two hours. Remember? :) I do mine in a 9" steel cake pan. Weighs nothing.

    http://www.realdeepdish.com/RDDHolyGrail.pdf

    @SPRIGS, nice looking pie!

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

    Michael 
    Central Connecticut 

  • BrueggeDad
    BrueggeDad Posts: 112
    That looks good to me.  I just ate and it made me hungry.
    XL BGE  - Virginia
  • MotownVol
    MotownVol Posts: 1,039
    Very nice.   Makes me hungry too.
    Morristown TN, LBGE and Mini-Max.
  • mrs_story
    mrs_story Posts: 136
    Normally I'm a thin crust kind of a girl, but I clicked the pic and did an audible gasp!  Looks so yummy.  Showed my husband, and he said he's game.  :-) 

    I think we'll be trying this soon.  Thanks for sharing!
  • Dyal_SC
    Dyal_SC Posts: 6,023
    Love the looks of that pizza!!  And that's a super cool plate too.  ;)