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
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
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