It's Pizza Night

[Nate]

Another deep dish. Same as before but with our own dough (New York dough recipe) and sauce. Crust turned out differently but still tasted delicious. Next time we'll use a deep dish dough recipe and see how that turns out.

Was going to pregrill the Italian sausage on the gasser but it would heat. So, I busted out the model A to do this part.

Here are some pics.

[MacEggs]

That looks awesome!  Gotta try this soon.

I like this New York style PD recipe. Is it the one you used?

http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

[Nate]

THanks. I use this recipe from the American Pie book. My sauce comes from here to. Great book.

[Paul Isa]

Looks delicious. Great photos.

[Thomas Andrews]

Here's my version of your Chicago Deep Dish, Nate.

Sadly, my phone died for the cooked pictures...

I only have this pre cooked one. It turned out great and only took about 15 minutes. I put way too much sauce on it and a lot of it came off after the first slice, but that wasnt necessarily a bad thing, just aesthetically unpleasant. As I'd have to make my own breakfast sausage, I decided on pepperoni and mushroom toppings and used parmigiana cheese instead of pecorino.



I will definitely be making this again.

Thank you for the inspiration!

[Nate]

That's great it turned out good for you. I guess I should have mentioned that just a little sauce goes a long way. You don't need a lot. I also take it out of the CI when I take it off the grill and let it rest for 10-15 minutes to let it solidify before cutting.

[Thomas Andrews]

That's great it turned out good for you. I guess I should have mentioned that just a little sauce goes a long way. You don't need a lot. I also take it out of the CI when I take it off the grill and let it rest for 10-15 minutes to let it solidify before cutting.

I will be doing another in a couple of hours so I'll hopefully have some pictures for comparison.

Thank you for your advice.

[coldkettle]

It's our pizza night as well and I read this just in time.  Why haven't I ever thought of this!  It's on the grill right now...can't wait

I love the smell of a evening cook...