ckreef Posted April 12, 2016 Report Posted April 12, 2016 Personal sized Chicago style deep dish pizza cooked without a pan (boat fashion). . I got this idea from@MacKenzie and her breakfast boat, I knew the idea had lots of potential. TY for posting that cook. . I started with a batch of my deep dish pizza dough divided in two. I made a traditional Chicago style deep dish - sliced mozzarella on the bottom, Italian sausage, sauce and a final sprinkle of shaker cheese. While adding the ingredients I folded up the sides to make it a self contained boat. . . I baked it in the KK using the upper rack and pizza stone at 452*. After 10 minutes I pulled it and added a little shredded parmesan, some fresh sliced mozzarella and a few pepperoni. . . I put it back in and baked it another 15 minutes. . . Not bad for my first attempt although next time I'm cooking it at 450*. This has a lot of potential for other dishes not just pizza. Here are a few ending shots. . . . Sent from my XT1585 using Tapatalk 1
Stile88 Posted April 12, 2016 Report Posted April 12, 2016 Well done ckreef that looks absolutely fantastic where do u live again lol 1
MacKenzie Posted April 12, 2016 Report Posted April 12, 2016 Stop it ck, I just ate and those pizza boats look sooo delicious and I have no room for even a crumb. :) 1
CeramicChef Posted April 12, 2016 Report Posted April 12, 2016 Charles - touch 'em all and take a bow … you knocked this cook into the cheap seat! Beautifully done. Gorgeous color on that crust. Best I've seen in a long time. Kudos and kudos and kudos again my friend! 1
Geo Posted April 13, 2016 Report Posted April 13, 2016 Great idea, ck. Those look absolutely wonderful! The crust looks sooooo good. I can almost taste it!
Hogsfan Posted April 13, 2016 Report Posted April 13, 2016 Mouth-watering! and I don't mean that as just an expression...My mouth literally watered.
tinyfish Posted April 13, 2016 Report Posted April 13, 2016 What an excellent cook Charles, those pizza boats look wonderful. I'm guessing your testing some ideas for the pizza challenge. Charles and @Mackenzie you two inspire us with your creations.
ckreef Posted April 13, 2016 Author Report Posted April 13, 2016 TY everyone. We got rained out of work yesterday. I was up at 7:00 and figured the dough needed a 2 hour rise so that would be perfect for a late breakfast/early lunch. About 30 minutes before the rise was over (with a fully heat soaked KK) they called and wanted me to come in to help on a special project. I told them it would have to wait a bit - no stopping grilled pizza - LOL Credit for the creativity goes to@MacKenzie @tinyfish Yea I'm trying out different ideas. Still not sure where I'll go with that challenge but doesn't look like anyone wants to pick that category until the end.
Jon B. Posted April 13, 2016 Report Posted April 13, 2016 Charles...........great rainy day cook!!! However................I do believe that you need to get a job that calls you off when the sun comes out!!!!
ckreef Posted April 13, 2016 Author Report Posted April 13, 2016 Charles...........great rainy day cook!!! However................I do believe that you need to get a job that calls you off when the sun comes out!!!! I completely agree but then I wouldn't be cooking, I'd be riding the motorcycle Sent from my XT1585 using Tapatalk
bosco Posted April 13, 2016 Report Posted April 13, 2016 this looks great. The grill shot will be going on the KK instagram later today 1
kjs Posted April 13, 2016 Report Posted April 13, 2016 Those look really good. A nice take on Chicago style deepdish.
ckreef Posted April 13, 2016 Author Report Posted April 13, 2016 this looks great. The grill shot will be going on the KK instagram later today If you ever need a high resolution picture of anything I post let me know. I shrink all my pictures before posting on a forum. Sent from my XT1585 using Tapatalk
wilburpan Posted April 19, 2016 Report Posted April 19, 2016 On April 12, 2016 at 6:12 PM, ckreef said: I baked it in the KK using the upper rack and pizza stone at 452*. After 10 minutes I pulled it and added a little shredded parmesan, some fresh sliced mozzarella and a few pepperoni. [snip] Not bad for my first attempt although next time I'm cooking it at 450*. Now THAT’S attention to detail. Seriously, that’s a great take on Chicago deep dish pizza. 1
tony b Posted April 19, 2016 Report Posted April 19, 2016 All I can say is - OMG! That just looks amazing!! Hats off to both you and MacKenzie for this awesome idea! 1
