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:
(https://dl.dropbox.com/s/gwegx2snfmz7df3/ddtp%201.jpg?dl=0)
Bisbee gets the call. I fired up 1 chimney of lump and browned some sweet italian sausage in the CI skillet
(https://dl.dropbox.com/s/8hoah8hae85ytdt/ddtp%202.jpg?dl=0)
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:
(https://dl.dropbox.com/s/8hxubj59y9ntlvb/ddtp%203.jpg?dl=0)
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:
(https://dl.dropbox.com/s/xkgacxcag9c8200/ddtp%204.jpg?dl=0)
First layer into the same skillet:
(https://dl.dropbox.com/s/n2yc64r66diysww/ddtp%205.jpg?dl=0)
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:
(https://dl.dropbox.com/s/nreqyc6tenmqwnh/ddtp%206.jpg?dl=0)
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:
(https://dl.dropbox.com/s/m3zmupizrqetu2c/ddtp%207.jpg?dl=0)
Bisbee was good and hot:
(https://dl.dropbox.com/s/qgt3gwnx3s89939/ddtp%208.jpg?dl=0)
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.
(https://dl.dropbox.com/s/p11nfi9k3o6oone/ddtp%209.jpg?dl=0)
The payoff:
(https://dl.dropbox.com/s/nx5g5lfk6bafw40/ddtp%2010.jpg?dl=0)
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
Looks delicious!!
I am concerned that you had turds leftover from a previous cook ... I didn't know that ever happened. ??? :o ;D ;) ;)
Wow that looks killer! Nice cook-up!
HOLY TURD NUGGETS BATMAN!!! I mean Winz :o That looks crazy.....GOOD of course. 8) One of the pizzas I like is bacon jalapeño and what you have there has it all and then some.
Lol , now were talking about ramping things up :) killer looking pie !
Quote from: Nate on September 02, 2014, 06:30:13 PM
HOLY TURD NUGGETS BATMAN!!! I mean Winz :o That looks crazy.....GOOD of course. 8)
Yep....................... 8)
THAT looks grate, man !!!!
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!
Great looking cook. I like the idea of leftover turds on the Za.
Pass me a plate!
Great cook!!
The seasoning on that pan looks super smooth and shiny!!
Great cook!!
The seasoning on that pan looks super smooth and shiny!!
That is a grate looking pie.
Winz,
Nice job on the pie!!!!!!! I like how you managed to get the crust temp through the lid with the probe.
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!
That is crazy. It looks great and is making me hungry. Nice job.
Quote from: Thomas Andrews on September 03, 2014, 08:42:18 AM
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!
For the wife's pies....I just get a straw...............
(http://i1223.photobucket.com/albums/dd520/1buckie/Sept%208%209%20%202012%20clouds%20pie/Pie%202/Pie2017.jpg)
That's a deep swamp of savoury loveliness there!
Wow, that looks amazing Winz......
I do a pretty good kettle Pizza, and now this has got me really keen to go down your road.
First, I will need to study up on these "Turds" as ya call em...
Shayne
QuoteFirst, I will need to study up on these "Turds" as ya call em...
That, my friend, is study worth pursuing. Turds are fun to make and very delicious! Do a search on turds an you will find hours of research.
Winz
Quote from: Winz on September 05, 2014, 08:48:49 AM
QuoteFirst, I will need to study up on these "Turds" as ya call em...
That, my friend, is study worth pursuing. Turds are fun to make and very delicious! Do a search on turds an you will find hours of research.
Winz
Cheers for the reply winz.
I will be looking forward to sussing these things out and see what i can do to make em look half as good as the ones seen here. :)
Shayne