Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: Nate on August 03, 2016, 10:06:14 AM
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I've been cooking deep dish pie for a while now but using a standard American style pizza dough. Now that I am more serious about my pizza doughs, I decided to duplicate a Malnati's deep dish. This is last nights dinner. Turned out great but my next one will be changed up with, maybe less Semolina. This was also cooked in a 10" CI Lodge skillet. I'm picking up a deep dish pan today to test out.
Flour/Semolina blend *** (75% KAAP/25% Semolina) 8.5 oz
Water (47%)
ADY (.75%)
Salt (.5%)
Olive Oil (5%)
Corn Oil (18%)
Butter/Margarine (1%)
I precooked the sausage
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_204.jpeg)
Dough on the counter for a couple hours to get up to room temp
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_205.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_207.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_206.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_208.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_209.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_212.jpeg)
Off the grill
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_213.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_214.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_215.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_216.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_217.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_218.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_219.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_220.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_221.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_222.jpeg)
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I like a good thin crust pizza every now and again but that is a nice looking pie! Makes me want to try it in my Lodge skillet. Although mine would probably be in the oven for now.
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I like a good thin crust pizza every now and again but that is a nice looking pie! Makes me want to try it in my Lodge skillet. Although mine would probably be in the oven for now.
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I did a deep dish last month in my skillet on the grill without the Kettle Pizza....turned out great!
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@kettlebb - Looks great!!!!!
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@MikeRocksTheRed how long was it on the kettle and what temp did you run? I'll be giving it a try soon.
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I'd like to place an order for an extra large. That looks marvelous!
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@kettlebb You can follow the links on this post of my setup using just the kettle. http://weberkettleclub.com/forums/bbq-food-pics/for-those-deep-dish-pizza-lovers/msg162349/#msg162349
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Thanks @Nate. You are the man!
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Jesus, that's some serious pizza!
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Awesome!
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Perfect! Great job!
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Love your pizzas
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Have you considered food styling as an occupation? Incredible photography and the pie makes me want to get in the car and head for Chicago right now.
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Have you considered food styling as an occupation? Incredible photography and the pie makes me want to get in the car and head for Chicago right now.
Thanks. I've been seriously thinking about a career change; the construction gig is getting old. 8)
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I bet ive checked out thispost a dozen times! Id love a step by step on the crust and the sauce! Im a megahuge fan of Chicago deep dish! The only thing I might change is doing one large Italian sausage patty. Other than that ive been drooling at this post since day one.
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@DonoBBQ I like the dough recipe in the last link below, but maybe with more semolina. Just know when making the dough, the water and the flour is by weight, the rest of the ingredients can be by volume. This dough was mixed then put in the fridge overnight, but all you need, I believe, is 8-10 hours in the fridge before cooking. The sauce is simple; just a can or two of peeled SM tomatoes or Plum tomatoes. Just drain the liquid off, crush the tomatoes and squeeze out the rest of the liquid. Season if you'd like. You don't want watery tomatoes or sauce on your deep dish. If you don't like it chunky, blend it down with a submersible blender. As for the sausage patty, I only precook because I'm not sure if it will actually fully cook in the time by deep dishes cook. I'll try it one day though.
Here's some other posts that have some information.
http://weberkettleclub.com/forums/bbq-food-pics/it's-pizza-night/msg123804/#msg123804
http://weberkettleclub.com/forums/bbq-food-pics/for-those-deep-dish-pizza-lovers/msg162349/#msg162349
http://weberkettleclub.com/forums/bbq-food-pics/deep-dish-pizza/
http://weberkettleclub.com/forums/pizza-forum/i-was-craving-a-deep-dish-tonight/msg209495/#msg209495
http://weberkettleclub.com/forums/pizza-forum/friday-evening-pepperoni-deep-dish-on-the-kettle-pizza/msg240314/#msg240314
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Not much of a deep dish fan, but I would eat that for sure!