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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-09-2013, 06:57 AM | #1 |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Smoky Deep Dish Pan Pizza Pie
Just another alternative way of doing things... yet, Oh what a way! I brought out my large, cast iron skillet, fitted a dough to it, and prepped the grill to get some generous hickory smoke going. I first let the dough rise in the pan.
Cooked the dough a little bit, then loaded the toppings-- sauce, 4 Italian cheese, salami, shredded chicken breast, olives, onions, bell peppers, sliced garlic, and jalapenos. This is the kind of pizza better cooked at a lower temp so that the dough can develop a full flavor. Here, the pizza does not look all that much more different cooked as when started, yet there is some coloring tinge from the smoke infusion. ...But let's check out the bottom crust I was absolutely delighted by the way this pizza turned out. Crispy crust with a well developed fluffy interior, and a burst of flavors from the toppings-- a real pizza pie :D
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11-09-2013, 07:29 AM | #4 |
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Location: Riverside, CA
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11-09-2013, 09:02 AM | #7 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-09-2013, 09:36 AM | #8 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks delicious! Love deep dish pie.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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11-09-2013, 09:42 AM | #9 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Bring me a slice of that pie, I do have beer!
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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11-10-2013, 01:32 AM | #10 |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Thanks, Jed! You changed your name, yes?
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11-10-2013, 01:42 AM | #11 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Oh Yeh, that's a delish looking deep dish
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11-10-2013, 01:42 AM | #12 |
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Location: Riverside, CA
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11-10-2013, 01:46 AM | #13 |
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Sounds mighty fine, Jason... Can't have pizza without beer!
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11-10-2013, 03:27 PM | #15 |
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Join Date: 02-28-13
Location: Riverside, CA
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Thanks everyone for liking my pizza! I look to do another one really soon, featuring meatballs. Any recommendations for other toppings?
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