Deep Dish Pizza
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Deep Dish Pizza
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Thread: Deep Dish Pizza

  1. #1

    Deep Dish Pizza

    Deep Dish Pizza

    Dough, then mozz cheese, then homemade sausage (italian on left & chicken/basil/tomato on right), then sauce



    parm cheese on top



    to the pellet grill



    finished (missed a cut piece)


  2. #2
    I will get more details in this weekend.

  3. #3
    Senior Member Rip's Avatar
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    Looks awesome Deb! Yes, details please.
    MAK 2 Star #2653
    Lil Tex Elite (gone to Thornton)
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    Lil Tex (gone to ChiTown)

  4. #4
    Sorry Rip, I forgot about this. Things are kind of crazy right now. I'll try to do this weekend, if I forget remind me.

  5. #5
    Hey Deb, what temp and how long did you smoke it
    I've got to try this very soon, our mouths are watering
    where you get those pans?

  6. #6
    Deb,

    I can't look at your posts here in the office, I get too hungry and lunch is still a few hours away!
    Customer Service - Big Poppa Smokers
    jessie@bigpoppasmokers.com
    877.828.0727

  7. #7
    Sorry, I have been crazy lately, I meant to update this awhile ago. I was going to update with more than a link but until things slow down a little I"ll just post a link to the recipe that I used. I will do again and add more pics when life gets back to normal.

    The pans I used were just 6" cake pans that I bought at a restaurant supply store - no special pizza pans. I know in the pizza forums there is talk that you can't use light colored pans for pizza - that it won't brown but I have not had any problems with them. You can certainly use larger pans but I like the little ones so that I can make personalized ones.

    Malnati Deep Dish with Semolina

    That link calls for KAOAP flour and semolina -- I think the KAOAP must be King Arthur Organic All Purpose flour.... you could use all purpose flour and semolina - semolina can be found in the grocery section - if it's not in the baking aisle then look at the health food section as they sometimes have Bob Red Mill flours & grains hidden there. Or sometimes you can find a pasta blend of flour and semolina. I used King Arthur Flour perfect pizza blend which is a blend of flours & semolina. You could also just use all purpose flour for it, I think I would reduce the water slighly to start and add more if needed, the semolina is harder so I believe it would absorb more water.

    the recipe calls for 450degrees for 22 - 25 minutes, my traeger rarely gets that high so I'm sure I did closer to 400 for a little longer .
    Last edited by Deb; 04-07-2011 at 03:40 AM.

  8. #8
    Senior Member Rip's Avatar
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    Thanks Deb!
    MAK 2 Star #2653
    Lil Tex Elite (gone to Thornton)
    MAK 2 Star #385
    Lil Tex (gone to ChiTown)

  9. #9
    That really looks delicious... I am new Traeger owner and I am going to cook a thin crust pizza using my pizza stone... I might do a side deep dish like yours to just to learn more about the process... Thanks for the idea

  10. #10
    Wow, that looks great! I think I know what I'm cooking Sunday...

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