As some of you know I have started making pizzas lately totally scratch made and cooking them on the grill.
Well up to now they have been just regular crust pizza's, so I went in search of a deep dish pizza.
Found one here:
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www.seriouseats.com
For a Detroit style deep pan.
Cooked up some Italian sausage on the grill, and let them cool and then sliced.
I only used it as a baseline for the process, as I used the same pizza dough recipe that I have been using. I did increase the recipe to allow for more dough, and I cold proofed it in the fridge for 3 days.
Put it in a 9x13' pan with some EVOO and let it rest for 30 minutes.
First layer sauce, spices, pepperoni, and sausage.
Then added peppers, mushrooms, and caramelized onions.
Next layer, put on the mozzarella cheese, more sauce, more pepperoni, and more sausage.
Then the rest of the peppers, mushrooms, caramelized onions, and mozzarella.
Then off to the grill @400 indirect for 30 minutes.
On to the cutting board. to rest a few minutes.
Then cut with a large knife as it was too thick for the pizza cutter.
Plated, was a bit of an gooey mess, but it tasted really good.
Definitely will try to proof the dough as it does add a nice flavor and texture.
Thanks for lookin'
John
Well up to now they have been just regular crust pizza's, so I went in search of a deep dish pizza.
Found one here:
Detroit-Style Pan Pizza Recipe
Detroit-style pizza is its own thing: topped with brick cheese, pepperoni, and red sauce, and a lacy, crispy cheese crust all the way around the edges. Here's how to make it.
Cooked up some Italian sausage on the grill, and let them cool and then sliced.
I only used it as a baseline for the process, as I used the same pizza dough recipe that I have been using. I did increase the recipe to allow for more dough, and I cold proofed it in the fridge for 3 days.
Put it in a 9x13' pan with some EVOO and let it rest for 30 minutes.
First layer sauce, spices, pepperoni, and sausage.
Then added peppers, mushrooms, and caramelized onions.
Next layer, put on the mozzarella cheese, more sauce, more pepperoni, and more sausage.
Then the rest of the peppers, mushrooms, caramelized onions, and mozzarella.
Then off to the grill @400 indirect for 30 minutes.
On to the cutting board. to rest a few minutes.
Then cut with a large knife as it was too thick for the pizza cutter.
Plated, was a bit of an gooey mess, but it tasted really good.
Definitely will try to proof the dough as it does add a nice flavor and texture.
Thanks for lookin'
John
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