ckreef's Bistro Academy*

[jonj]

With apologies to MacKenzie for stealing her line*, I made my first Deep Dish Pizza and used the Reef Deep Dish recipe. I'm very happy with the way it turned out and received numerous kudos from dinner guests (a.k.a. experimental subjects). I used my new Lloyd's 12" deep dish pan, again thanks to Charles' recommendation.

Dough in the pan after two hour counter and six hour refrigerator rise, followed by return to room temperature. Lightly browned Italian sausage and cremini mushrooms are flanking.

Added a layer of fresh mozzarella and another of picante' provolone, 

followed by the Italian sausage, mushrooms and herbs

and finally, topped with "Rao's Homemade Pizza Sauce®" (which was great flavor but not quite enough for a 12" pie)

Into the KK for 15 minutes (dome temperature 500°F, pizza stone temp at 455°F), then pulled to add fresh picked basil and fresh bought pepperoni

then a topping layer of mozzarella 

Returned to the KK (now at 450°F dome temperature) for another 20 minutes, resulting in this

Pulled from the pan after a 7 minute rest (couldn't get a photo of the bottom crust due to constantly beating back many attempts trying for "...just a taste", but it was nicely browned).

Cut

and served with heirloom Caprese salad and Schramsberg California sparkling wine.

(Not a MacKenzie quality photo, but I was hungry by this time). A good time was had by all.

Thanks again, Charles, for the pan and recipe tips. I'll make this again.

 

 

[ckreef]

Outstanding deep dish supreme pizza. A+ from the Bistro Academy. 

 

[MacKenzie]

Oh my goodness, your pizza looks perfectly delicious. 

[Tyrus]

Now that looks fine. Cheeeezy and Juiceyyy, yep...the stars were aligned for you. Good show