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Deep Dish
Deggman
Posts: 56
Finally tried a deep dish pizza, came out great!
Used Fresh&Easy pizza dough, homemade sauce, provolone, green bell pepper, onion, italian sausage, pepperoni, jalapenos, parmegan, mozzarella! So good!
Used Fresh&Easy pizza dough, homemade sauce, provolone, green bell pepper, onion, italian sausage, pepperoni, jalapenos, parmegan, mozzarella! So good!
Comments
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looks good what temp?
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looks like you used a CI skillet to cook it in?
Please post details - time, temp, how it was cooked (pizza stone or CI skillet, etc) so others may learn.
I do my pizzas at 400 for 15 minutes on a platesetter w/ cornmeal between the pizza & the platesetter. However, I've never done a deep dish one, so I don't know how much longer I'd have to leave a deep dish in for...
Anyway, pizza looks YUMMY!!! :PDon't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee -
i thought this thread was about dubfire and sharam.
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I used a ci skillet very lightly oiled with veg oil. platesetter legs up, then the grid with the skillet on top of a pizza stone. I cooked at 425* for 25 minutes.
For my reglar pizzas I use the platesetter legs down with the stone on top of the grid. I cook at about 650* and I wipe the stone with a wet rag before putting each za on. Usually takes about 7 minutes a za. I get pretty good results with this method.
I use corn meal and flour on the peel. -
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Looks great. I'll have to try your setup for deep dish pizza. Thanks for posting.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
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