UMAI Pepperoni Pizza in the CI

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tropics

Epic Pitmaster
Original poster
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Jun 25, 2014
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Attleboro,Ma
My biggest CI is a 12" so it worked for making a deep dish,using store bought dough

Start off by getting the dough up to room temp,dough is in the bowl with a few drops of oil

Peppers,stuffed Olives & UMAI Pepperoni


CI ready with a light coat of Olive Oil


Dough formed in the pan keeps it round 


Ready for the oven almost


Heated the pan with the burner set on med/high baked for 25 mins at 450*


Cut


Crispy Deep Dish 


This was a great filling meal

Thanks for looking

Richie

Thanks to c farmer for the cast iron idea

http://www.smokingmeatforums.com/t/267895/cast-iron-pizza#post_1750625

Thanks to WHB for the Umai idea

http://www.smokingmeatforums.com/t/267357/the-kitchen-sink-pizza
 
Last edited:
 
My biggest CI is a 12" so it worked for making a deep dish,using store bought dough

Start off by getting the dough up to room temp,dough is in the bowl with a few drops of oil

Peppers,stuffed Olives & UMAI Pepperoni


CI ready with a light coat of Olive Oil


Dough formed in the pan keeps it round 


Ready for the oven almost


Heated the pan with the burner set on med/high baked for 25 mins at 450*


Cut


Crispy Deep Dish 


This was a great filling meal

Thanks for looking

Richie
That looks tasty.     I should have used the smaller pan like you did.  I  like a thicker crust.
 
Adam I actually prefer thin crust pie,next time I will roll it out,cut to fit the pan and make Zeppole from the scrap.Thanks for the points I appreciate it

Richie

I have to edit my post so I can give you a proper credit
 
Wow, very nice Richie! That's one tasty lookin pizza, that Umai pepperoni looks perfect! I'm with you, I like a thin crust! Thumbs Up
 
Wow, very nice Richie! That's one tasty lookin pizza, that Umai pepperoni looks perfect! I'm with you, I like a thin crust!
icon14.gif
Justin Thanks you gave me the idea with your Kitchen Sink Pizza LOL Thanks for the points I appreciate it my friend.Next will be better I have the 70mm Pepperoni in the fridge drying

Richie

 
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Ha!! Sure didn't take you long after seeing Adam's. Looks real good Richie.


I'm with you and Justin--thin crust for me.

How hot and how long in the oven??

POINT

Gary
Gary no sir I was on my game and we haven't had a home made pie in a while.Thanks for the points I appreciate it

I heated the CI on the stove top about 5min. oven was set at 450* 20 to 25 min cheese all bubbly.

Richie
 
Yeah buddy, that pizza has some pizzazz!
:points1:

My two favorite pizza crusts...
A crispy thin that can still fold, ya know crisp bottom and outer, but just enough soft to keep it from cracking in half
And a deep dish with that wonderful caramelized crunchyness on every surface that was in contact with the pan.
 
Yeah buddy, that pizza has some pizzazz!
points1.png


My two favorite pizza crusts...
A crispy thin that can still fold, ya know crisp bottom and outer, but just enough soft to keep it from cracking in half
And a deep dish with that wonderful caramelized crunchyness on every surface that was in contact with the pan.
Chile it was crispy as it could be without being burnt.I will be doing this more regular now.Thanks for the points I appreciate it,next one will be thin with some Sopresota 

Richie
 
Not my fave toppings but a great looking pie! Not sure how anyone can choke down an olive.:biggrin:
 
Not my fave toppings but a great looking pie! Not sure how anyone can choke down an olive.
biggrin.gif
b-one We like Olives not crazy over the Black Olives so any topping you choose would be good on this.Thanks for the points I appreciate it

Richie
 
 
My biggest CI is a 12" so it worked for making a deep dish,using store bought dough

Start off by getting the dough up to room temp,dough is in the bowl with a few drops of oil

Peppers,stuffed Olives & UMAI Pepperoni


CI ready with a light coat of Olive Oil


Dough formed in the pan keeps it round 


Ready for the oven almost


Heated the pan with the burner set on med/high baked for 25 mins at 450*


Cut


Crispy Deep Dish 


This was a great filling meal

Thanks for looking

Richie

Thanks to c farmer for the cast iron idea

http://www.smokingmeatforums.com/t/267895/cast-iron-pizza#post_1750625

Thanks to WHB for the Umai idea

http://www.smokingmeatforums.com/t/267357/the-kitchen-sink-pizza
Richie, did the olive oil work good .. keeping it from sticking ..??? guess you got me.. I bought a thin crust pizza shell in frozen dept.. just dont want it to stick ,, cause I am gonna make it on the grill on indirect heat ... just fun doing it all outside .. can get that chargriller to any  temp ...probably some tome next weekend will take a spin at it 
 
 
 
My biggest CI is a 12" so it worked for making a deep dish,using store bought dough

Start off by getting the dough up to room temp,dough is in the bowl with a few drops of oil

Peppers,stuffed Olives & UMAI Pepperoni


CI ready with a light coat of Olive Oil


Dough formed in the pan keeps it round 


Ready for the oven almost


Heated the pan with the burner set on med/high baked for 25 mins at 450*


Cut


Crispy Deep Dish 


This was a great filling meal

Thanks for looking

Richie

Thanks to c farmer for the cast iron idea

http://www.smokingmeatforums.com/t/267895/cast-iron-pizza#post_1750625

Thanks to WHB for the Umai idea

http://www.smokingmeatforums.com/t/267357/the-kitchen-sink-pizza
Richie, did the olive oil work good .. keeping it from sticking ..??? guess you got me.. I bought a thin crust pizza shell in frozen dept.. just dont want it to stick ,, cause I am gonna make it on the grill on indirect heat ... just fun doing it all outside .. can get that chargriller to any  temp ...probably some tome next weekend will take a spin at it 
Yes olive oil or any other can be used Olive Oil adds more flavor to the pie.

Here is a pic of the pan when I took the pie out

Richie

 
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