DEEP DISH PIZZA

[Nate]

I've been wanting to do a deep dish pizza. So, I did one for lunch today and it turned out great. 

Grilled up some Italian sausage.


Dough in the cast iron skillet and a sprinkling of cheese.


Layer of sausage


Layer of cheese


Sauce and pecorino Romano



Preheat temp


15 min in.




25 min in and pizza pulled

[Idahawk]

Killer looking pie my man , never dawned on me to use skillet for that , great idea , thanks for sharing

[SixZeroFour]

Nate, it's official, you are a Pizza Jedi.

That looks fantastic!

[Nate]

Thanks for the compliments. This is my first time doing a deep dish and I must say it's much easier than a traditional pie. So, if you want to give a pizza a try, I'd suggest deep dish.

[1buckie]

Beat me to it !!!!!!


That looks great !!!!

This is the way I've wanted to do one for awhile....there's a place here in town called Zelda's....lady passed away a few years ago, but she had worked at the Pizzeria Uno place & they had ones like this that are the absolute best !!!

the sausage bottom layer is it !!!!

this is exciting !!!!

[Nate]

Beat me to it !!!!!!


That looks great !!!!

This is the way I've wanted to do one for awhile....there's a place here in town called Zelda's....lady passed away a few years ago, but she had worked at the Pizzeria Uno place & they had ones like this that are the absolute best !!!

the sausage bottom layer is it !!!!

this is exciting !!!!

We were actually talking about Zelda's the other day and thought it would be fun to have a date night and go there. I assume it's still there, right? I actually was going to do this earlier in the week but got to busy. We had Chicago Fire deep dish yesterday so I just had to try it today. Thanks for the compliment. Means a lot coming from you. 

[Heyjude]

Oh man the possibilities are endless.. 

[1buckie]

Yes, I haven't been there for a year or two, but they should be still open....

closed for a number of months when she passed on, but then they opened up with a vengeance.........some of the same famously rude waitresses & everything........


I'm a dingbat when it comes to some stuff....pizza may be one of those things....

Interested, what's the dough on one like this?
....that's the thing I've piddled around & not researched, so I'm not even sure it would be the same as a thin crust Neapolitan or whatever the other semi-thicker crust ones people are doing on here.................

[Nate]

Interested, what's the dough on one like this?
....that's the thing I've piddled around & not researched, so I'm not even sure it would be the same as a thin crust Neapolitan or whatever the other semi-thicker crust ones people are doing on here.................

Since this was my first deep dish, I didn't want to spend time making the dough. This is store bought, from Whole Foods. A 14oz dough ball and I used all of it on this pie. The dough texture was a concern of mine too. The deep dish pizzas I've had have had a buttery like texture and taste, if you know what I mean. I had to stretch and let the dough rest before stretching again so that I could get it large enough. If you don't do this the dough pulls back in on itself into a little disk. So let it rest, then stretch some more. As for the texture, I used a lot of olive oil in the pan before setting the dough in. Thought about using butter, but didn't. The texture was very close to what I was looking for, I was happy with it. Then the toppings go on. I used a cheese blend of mozzerella and pecarino Romano. Then a sprinkling of pecarino on the top. Use low moisture cheese.

For setup, I used the same charcoal setup that I use on my typical pie. I used my cast iron grate contraption to raise the cooking level. The other thing I did was put my pizza stone on the main grate below my cast iron to try and deflect any direct heat from my deep dish pizza. I did break my stone doing this since it was close the the heat source. Kinda expected that but it was only $4 so I'll just get another one to replace it.

You should be fine with the neapolitain dough, just use enough olive oil or butter. I believe this is what helps with the texture and flavor.

[1buckie]

Cool Beans....thanks for the rundown !!!!!

Not adding oil to the dough, just a good thick coating in the pan then?

[Nate]

I added just a tad bit of oil to the store bought dough, as well as a little flour and corn meal.

[1buckie]

Gotcha....I think the wife may have some of those fancy cheeses from when she went to Italy......

Prying them loose isa different story.......

[Nate]

If your talking about the pecarino Romano, that's cost so Kirkland brand. I like it much better than parmesean.

[MacEggs]

Oh no .... why did you do this?? ... Now, I have to try it.

That looks incredible!!!  Thank you for sharing!   

[1buckie]

She's got stuff that's been sitting here for awhile....needs to get used sooner or later....I guess it lasts a long time, but not forever....I don't exactly know which ones, but she has several stashed away......

            Mark, you're having about the same reaction I did !!!!