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Deep Dish Pizza

 
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Griffin
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Joined: 03 Nov 2006
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Location: Dallas, Texas

PostPosted: Fri Dec 07 12 11:16 pm    Post subject: Deep Dish Pizza Reply with quote

A trend on one of the Egg Forums lately seems to be deep dish pizza. I knew I had to try my hand at making one and I was not disappointed. I started with this dough recipe, making it ahead Wednesday as it takes 24 hours to rise in the fridge.

1/2 Batch of Zippylip Dough
Condensed written instructions:

1) Combine 1.5 cups of cold water, 3 cups of bread flour, 1 teaspoon of yeast and 1 teaspoon of salt;
2) Mix with a spoon for a few seconds to eliminate any large pools of water;
3) Let stand for 20 minutes;
4) Mix on medium for 20 minutes (it will be very soupy, don’t worry);
5) Turn off, cover, let stand for another 20 minutes;
6) Turn mixer back on & add up to 1 additional cup of flour (about 1 tablespoon at a time) allowing it to incorporate. Repeat this until you get the consistency you are looking for (it should be pulling away from the bowl, yet still be sticky enough so that it is a pain in the ass to get out of the bowl);
7) Remove from bowl, cut into individual pieces (2 for 2-16 inch pies, 3 for 3-12 inch pies, or 4 for 4-12 inch thin-crust pies or 2 10.5" Cast Iron Skillet Deep Dish Pizzas);
Cool Place in separate oiled plastic containers & cover;
9) Refrigerate for a minimum of 24 hours and up to 4 days;
10) Remove about 2 hours before you are ready to use;
11) When removing from the bowl, be patient, it will want to stay in the bowl, this is normal;
12) On a floured surface, gently shape the dough (due to the higher moisture content, this dough will be harder to work with than more typical dough, so be careful not to tear it – tossing will not likely be possible);

For this pizza, skip step 12, instead just invert your plastic container over a cast iron skillet that has just enough oil to coat the bottom. Let the dough fall and leave it alone. It will stretch out and fill the skillet as it rises. If after two hours has passed and it hasn't, then you can hand stretch it to the edges.

Here's mine after 3 hours


Start with some cheese


Then layer in your toppings. We used pepperoni, Our Home-made Hot Italian Sausage, mushrooms and diced red onions.


Add a little sauce


And some more cheese


Then onto the Egg at 425.


35 minutes later








This has to have been our best pizza to date. The crust was crispy, yet the dough was a bit chewy (in a good way), light and airy with a buttery flavor. Some of my favorite toppings, they all went well together. So good. And the best part...I've got another dough ball to use this weekend. Very Happy

Obviously there are a lot more details, so if you are interested check it out HERE. Hope you have a good weekend.
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TrailerBuilder
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Joined: 08 Feb 2010
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Location: Springfield MO

PostPosted: Sun Dec 09 12 12:41 am    Post subject: Reply with quote

Griffin, that is one nice looking pie right there. Very nicely done. Now my kids have decided what they want for dinner tonight Laughing Thanks for posting the pics!
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Sailor Kenshin
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PostPosted: Sun Dec 09 12 3:02 am    Post subject: Reply with quote

You're killin' me!

This is serious pizza. You mean like in a KitchenAid for the dough, right?
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T00lman
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PostPosted: Mon Dec 10 12 6:30 am    Post subject: Reply with quote

great looking pie




wid turkey huh been awhile gotta fix that
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Griffin
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Joined: 03 Nov 2006
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Location: Dallas, Texas

PostPosted: Tue Dec 11 12 12:54 am    Post subject: Reply with quote

Thanks for the kind words, guys.

TrailerBuilder - hope you figured in the fact that the dough should rise in the fridge for 24 hrs.

Sailor Kenshin - yup, KitchenAid mixer, use the dough hook.

TOOlman - get ya some of that turkey.
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The PPP
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PostPosted: Wed Jan 23 13 2:54 pm    Post subject: Reply with quote

Great idea thanks for Sharing
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Jarhead
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Joined: 11 Oct 2009
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PostPosted: Wed Jan 23 13 11:55 pm    Post subject: Reply with quote

Griffin, you are killing me. I love DD Pizza.
I'm saving up for one of those pizza oven attachments that go on the Weber.


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zski
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PostPosted: Thu Jan 24 13 8:37 pm    Post subject: Reply with quote

Griffin, that pizza looks outstandingly delicious. I have done a few of those in the 12 inch cast iron, love um.
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