Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: Nate on March 01, 2016, 05:10:56 PM
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So I stopped by the grocery store and picked some pizza dough since I didn't have time to make any. Spicy Italian sausage deep dish.
Ready to go on the grill
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/image_37.jpeg)
On the grill
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/image_38.jpeg)
21 mins later it's done
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/image_39.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/image_40.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/image_41.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/image_42.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/image_43.jpeg)
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I've been to Chicago a few dozen times and have never had a deep dish pizza. Can you believe that? It's going on my bucket list!!!! Looks awesome. Nice cook @Nate!
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Damn that looks good. 21 minutes and it didn't burn?
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Damn that looks good. 21 minutes and it didn't burn?
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No burn. These usually take me 20-25 mins. I use the ring of fire method so there are no coals beneath the CI. Oh, and my vortex inverted.
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That looks outstanding. Good job thinking through that grill setup.
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@Nate what temps are you running for the deep dish?
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That looks like my kind of pizza. Great job.
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No burn. These usually take me 20-25 mins. I use the ring of fire method so there are no coals beneath the CI. Oh, and my vortex inverted.
Is only one end of your ring of fire lit? I assume the inverted vortex is under the inverted charcoal baskets to help keep shape of ring of fire?
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Thanks all.
@austin87 temp started out on this one at about 550 degrees and was down to around 400 when done. Half way through the cook I rotate it 180. Here's a link to to he first one I've cooked and has a pics showing the temp.
http://weberkettleclub.com/forums/bbq-food-pics/deep-dish-pizza/msg121880/#msg121880
@jdefran The whole ring is lit. This is how I use to cook my standard pizzas befor I got the KP. I use to use an elevated grate to put the pizza up into the lid but the charcoal baskets are more convenient and do the same thing. And yes, the vortex is under the baskets. You can see one edge of it in a pic above.
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Looks fantastic. I've heard the deep dish pizzas in a CIS are really good. Bet it was.
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The new sub-forum has drawn the Pizza master from out of hiding 8) Great cook as always Nate and good to see ya posting! [emoji106]
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woww that looks really good.
I'm typically a thin and crispy guy (and i'm from chicago) - but that deep dish looks killer.
ever make calzone?
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Haven't tried to make a calzone yet @Troy . I had extra dough and was on the fence about making a Chicago style stuffed pizza instead, but didn't want to experiment since I was home with my 4yo girls trying to make dinner as quick as possible.
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@Nate I have that same Lodge skillet and now I wanna try this. Great job!
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@Bustin Butt This, I feel, is the easiest pizza to make and cook. A couple tips i have for you or maybe 3:
1) Make sure you put enough olive oil in the skillet where there is a good coating on the sides and a thin layer in the bottom. The dough should feel like it's floating in olive oil. This will give your crust that buttery flavor/texture.
2) use low moisture cheese
3) make sure the sauce you make or use doesn't have have a lot of water in it. We make our own sauces which is basically a blend of whole San Marzanos (that I crush) and a little tomatoe paste. I drain all the liquid out of the can of San marzanos, put them in a screen colander, crush and push out more of the tomato juice.
The low moisture cheese and low water content sauce is important so you don't have DDP soup. 8)
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@Nate I will take your tips to heart! Thanks
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@Nate How much charcoal do you have in this setup? Two chimneys?
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@jdefran That was one full lit weber chimney dumped over maybe another half to 3/4 chimney of left over coals from a previous cook. I prop the lid a little to get it hot, about 550 degree dome temp. This works good for regular pies if you don't have a KP. I use my KP and Steel for regular pies.