More experimentation...Deep dish Pepperoni, onion and Mushroom Iron Pan Pizza

Discussion in 'Sausage' started by fwismoker, Jun 28, 2013.

  1. fwismoker

    fwismoker Master of the Pit



    Thought i'd try some home made deep dish in the smoker...taste was where i wanted it but i have to perfect the crust (it broke up a tad on me)  Taste is what matters right??!
     
  2. Taste is what I am all about. Looks good. what temp did you smoke it at?

    Happy smoken.

    David
     
  3. s2k9k

    s2k9k AMNPS Test Group

    Looks good Keith!!! Sometimes the messy stuff tastes the best!
    I used to make pizzas in a cast iron frying pan in the oven, Thanks for making me remember that so I can try it in the smoker!!!
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That looks pretty delicious from here, Keith!  Nicely done!  I gotta add this to my 'to do' list for sure.

    Red
     
  5. fwismoker

    fwismoker Master of the Pit

    Thanks David, Dave and Red.....Red in a iron pan i'd go 300 plus but if i't just a pre made pizza with no pan i go 250...imo that's plenty.  It takes a little time to heat up the pan but it sure works well. 
     
  6. marshman71

    marshman71 Smoke Blower

    I do pizza on the grill all the time ... but never in the smoker ...

    Crust was always my major concern due to the low heat.   Might have to give one a shot.
     
  7. fwismoker

    fwismoker Master of the Pit

    Marsh the only experience i have with pizzas in a smoker is with my UDS....the heat coming directly up on the crust works great, even @ 250.   I would think it'll work in any smoker just might take a tad longer?   

    There's a bar/eatery nearby that will sell their uncooked pizzas.....sooooo good just to throw directly on the rack.
     
  8. marshman71

    marshman71 Smoke Blower

    I can get my temp up pretty good if I don't use the water pan. and cant go over a 12" pizza crust due to my rack size

    but I'm thinking if i keep it down closer to the heat source that may help.... I'm defiantly gonna give it a try and I still

    have plenty of leftover pizza toppings and sauce from a Pizza Fatty I just made.    I usually use the Premade crusts

    they come out great on the grill and I think should hold up pretty good on the smoker...   

    Did you put the pizza directly on the racks or did you use a pan or baking stone.   I really like using the stone's in the grill.
     
  9. fwismoker

    fwismoker Master of the Pit

    Pre-made i put directly on the rack...  I suppose if i used a WSM i'd take out the water pan...the direct heat from the drum does very very well.   It pleasantly surprised me the first time i threw one on the rack @ 250...came out golden brown and crisp. 
     
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks great to me....................................
     
  11. Nice job...cast iron skillet deep dish is the only way I make mine. 
     

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