ckreef Posted March 25, 2019 Report Posted March 25, 2019 Sunday cooked a late brunch on the outdoor griddle. French toast stuffed with sweet cheese and Lingonberries, bacon, and hash browns. After brunch we drove my son back to college. On the way home I got thinking. We didn’t have anything planned for dinner and if we were willing to eat a little late I could squeeze a Chicago Deep Dish in for dinner. I should have all the ingredients at home and it will give me a chance to try out my new Lloyd Chicago Deep Dish Pan. When we got home first thing I did was mix up the dough since it would need a 2 hour rise. I then went outside and fired up my 19" Komodo Kamado to get that up to 400*. Back inside to lightly brown some Italian sausage and make a homemade pizza sauce using San Marzano tomatoes. After an hour the KK was crusin steady at 400* so I put my Komodo Kamado baking stone in. It's a big fat baking stone and I knew that would take about an hour to come up to temperature. At the 2 hour mark the dough was looking right so I went outside to check the temperature. 408* at the dome and the baking stone at 391*. Close enough, time to build the pie. Also note while the inside is basically 400* the outside a mild *112. I went for a traditional Chicago Deep Dish Pizza. Stretched the dough up the sides, Mozzarella cheese and the Italian sausage. I normally use sliced mozzarella but I didn't have any so I went with what I had. Shredded mozzarella will have to do. Lastly I added the sauce and sprinkled on some parmesan cheese. About 40 minutes later it's looking right. I brought it inside and let it rest for a few minutes. It slide right out of the pan without any effort. I really like Lloyd Pans. Bottom of the crust browned perfectly. Ooey, goey, yummy on the inside - LOL A spur of the moment decision turned out spot on. Total time, 3 hours from start to finish. Dinner was at 8 pm. 9
Tyrus Posted March 25, 2019 Report Posted March 25, 2019 I had pizza last nite but,,it didn't look that good. 3hrs? a shame you couldn't have made another and froze it to justify all the effort
jonj Posted March 25, 2019 Report Posted March 25, 2019 I keep looking at those Lloyd pans. I'm still not sure but this certainly moved the needle closer to the tipping point. Nice cook and instructional photos.
ckreef Posted March 25, 2019 Author Report Posted March 25, 2019 1 hour ago, Tyrus said: I had pizza last nite but,,it didn't look that good. 3hrs? a shame you couldn't have made another and froze it to justify all the effort Wasn't much effort. Most of the effort was 12 oz curls while the dough rose and the KK came to temp. 2 1
ckreef Posted March 25, 2019 Author Report Posted March 25, 2019 1 hour ago, jonj said: I keep looking at those Lloyd pans. I'm still not sure but this certainly moved the needle closer to the tipping point. Nice cook and instructional photos. I am a huge fan of the Lloyd Pans. If you get one you won't be sorry. I like them so much I'm going to buy their cookware set sometime in the near future.
Stile88 Posted March 25, 2019 Report Posted March 25, 2019 surprising that you didn't use your pizza oven. looks fantastic all the same ck yum yum
ckreef Posted March 25, 2019 Author Report Posted March 25, 2019 1 hour ago, Stile88 said: surprising that you didn't use your pizza oven. looks fantastic all the same ck yum yum This adventure started at 5 pm and I only had 2 hours heat up time. The WFO would have taken another hour or so and definitely would have taken more work. 1
tekobo Posted March 25, 2019 Report Posted March 25, 2019 Good looking pizza @ckreef. When our teacher in Italy taught us to use a pan when making pizza I thought it was cheating but really appreciated how the outcome was a nice round, professional looking pizza. You are convincing me that these Lloyd pans are a good thing. Might have to add that to my Lodge pan addiction. 1 1
El Pescador Posted March 26, 2019 Report Posted March 26, 2019 Deep dish - a pizza or a casserole? Who cares? - looks fantastic!! +1 on the Lloyd pans 1
BalconySmoken Posted March 26, 2019 Report Posted March 26, 2019 Bloody hell that looks good - I need to stop reading this forum; too much goodness to try out is not helping my belt size! Sent from my iPhone using Tapatalk 1
ckreef Posted March 26, 2019 Author Report Posted March 26, 2019 Thank you everyone I appreciate the compliments. The timeline was sort of critical because I didn't want to eat dinner in the middle of the night. Before I started I came up with a work flow (in my mind) that would get everything accomplished without rushing. I stuck to my work flow and pulled it off in the anticipated 3 hours. Critical to that time line was properly managing that baking stone. It's 7/8" thick and takes a good while to heat up. That Chicago pan doesn't look all that big in pictures but it's huge for 2 people especially being as thick as this pizza was. Sunday we ate half the pizza. Normally I would take the leftovers to work on Monday. Since we had a full half pizza left we figured we would eat it Monday night. I brushed ghee all over the crust (bottom, sides, and rim). Threw some more mozzarella on top along with some pepperoni, popped it in the (dare I say) oven. Awesome leftovers. Note that pan I used to reheat it is my Lloyd's 10"x14" grandma pan. 3
BalconySmoken Posted March 26, 2019 Report Posted March 26, 2019 Thank you everyone I appreciate the compliments. The timeline was sort of critical because I didn't want to eat dinner in the middle of the night. Before I started I came up with a work flow (in my mind) that would get everything accomplished without rushing. I stuck to my work flow and pulled it off in the anticipated 3 hours. Critical to that time line was properly managing that baking stone. It's 7/8" thick and takes a good while to heat up. That Chicago pan doesn't look all that big in pictures but it's huge for 2 people especially being as thick as this pizza was. Sunday we ate half the pizza. Normally I would take the leftovers to work on Monday. Since we had a full half pizza left we figured we would eat it Monday night. I brushed ghee all over the crust (bottom, sides, and rim). Threw some more mozzarella on top along with some pepperoni, popped it in the (dare I say) oven. Awesome leftovers. Note that pan I used to reheat it is my Lloyd's 10"x14" grandma pan. Just stop already - that is too good and keeps on giving! Sent from my iPhone using Tapatalk 4
MacKenzie Posted March 26, 2019 Report Posted March 26, 2019 Ok that's it, I can't take just "looking" at awesome pizza any longer. I'm starting my pizza dough tonight. 2
tony b Posted March 26, 2019 Report Posted March 26, 2019 5 hours ago, BalconySmoken said: too much goodness to try out is not helping my belt size! One of the first pieces of advice we give noobs is to go out and buy a bigger belt! 1 2
BalconySmoken Posted March 26, 2019 Report Posted March 26, 2019 One of the first pieces of advice we give noobs is to go out and buy a bigger belt! I have maternity belt - it is stretched to its max now! I may just stop wearing belts!Sent from my iPhone using Tapatalk
MacKenzie Posted March 26, 2019 Report Posted March 26, 2019 I have maternity belt - it is stretched to its max now! I may just stop wearing belts! Sent from my iPhone using Tapatalk Smart. LOL 1
MacKenzie Posted March 27, 2019 Report Posted March 27, 2019 (edited) 11 hours ago, MacKenzie said: Ok that's it, I can't take just "looking" at awesome pizza any longer. I'm starting my pizza dough tonight. Ready to Mix. Now for a long ferment in the fridge. Edited March 27, 2019 by MacKenzie 2
MacKenzie Posted March 28, 2019 Report Posted March 28, 2019 (edited) CK, I hope you don't mind me coming in on your coat tails. Got my pizza fix today. Loaded, red pepper, tomatoes, too much cheese, mushrooms, purple crack and pepperoni. Edited March 28, 2019 by MacKenzie 4
