Deep Dish Turd Pie

[Winz]

Nate got me fired up to do a deep dish pie based on his recent post.  I thought I would try a few new ingredients and a couple of technique changes to see what Bisbee and I could do.

Griswold 8" skillet to cook with.  The measuring cup has yeast blooming for the dough:



Bisbee gets the call.  I fired up 1 chimney of lump and browned some sweet italian sausage in the CI skillet



Seemed like a waste to drain all that good sausage fat, so I scooped out the meat and left the drippings to coat the skillet and absorb into the crust:



Homemade dough.  I won't bore you with the recipe as they are readily available.  This one took about an hour to rise and provided a pound and a half of dough.  It was just about right:



First layer into the same skillet:



I was searching for more ingredients.  Pizza sauce, check.  Shredded mozzarella, check.  sliced mozzarella, check.  I was thinking of additional toppings when I remembered that I had saved 6 turds from my last cook (chef's snacks).  I sliced them up and used them as the topper:



I lit a second chimney of lump and put it around the sides.  Instead of a pizza stone (which usually cracks), I put 2 firebricks in the center to raise the pan.  Additionally, this kept the bottom of the pizza from scorching while the toppings cook.  When the lump was ready, I put the skillet on the firebricks and closed the lid:



Bisbee was good and hot:



I left the pizza in for about 10 minutes.  I did not remove the lid during the cook as it lets all the valuable heat out.  I managed to temp the crust of the pizza with my themopen through the upper vent.  I pulled the pizza when the crust hit 190.



The payoff:



I let the pizza sit for about 10 minutes before slicing.  The moisture content was still a bit too high, but I can adjust for that.  Thanks Nate for your post on Deep Dish - it is a winner!

Winz

[MacEggs]

Looks delicious!!

I am concerned that you had turds leftover from a previous cook ... I didn't know that ever happened. 

[MaxBobcat]

Wow that looks killer!  Nice cook-up!

[Nate]

HOLY TURD NUGGETS BATMAN!!! I mean Winz That looks crazy.....GOOD of course. One of the pizzas I like is bacon jalapeño and what you have there has it all and then some.

[Idahawk]

Lol , now were talking about ramping things up killer looking pie !

[1buckie]

HOLY TURD NUGGETS BATMAN!!! I mean Winz That looks crazy.....GOOD of course.

Yep.......................





THAT looks grate, man !!!!

[Heyjude]

I don't know if I could swallow the turd pie, but the technique is awesome!
And that ole Griswold looks like a grate pan to have in your arsenal..
Turds, not just a snack, its a meal!

[glrasmussen]

Great looking cook. I like the idea of leftover turds on the Za.

[Craig]

Pass me a plate!

[Troy]

Great cook!!

The seasoning on that pan looks super smooth and shiny!!

[Troy]

Great cook!!

The seasoning on that pan looks super smooth and shiny!!

[argentflame]

That is a grate looking pie.

[Cuda Dan]

Winz,
Nice job on the pie!!!!!!! I like how you managed to get the crust temp through the lid with the probe.

[Thomas Andrews]

Very impressive!

All of the moisture from the fillings always seems to pour out during the first cut from my experience.

I think Nate's suggestion of pre-cooking toppings will help negate the impact of the fluids released from raw ingredients.

Fantastic rise on your dough too!

[wyd]

That is crazy.  It looks great and is making me hungry.  Nice job.