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Best Deep Dish Pizza Yet - Heavy Q'View

Smokin' in AZ

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Decided to do a Deep Dish pizza again by request from my wife, which is unusual as she never liked deep dish until now.... :emoji_laughing:

Cold proofed the pizza dough for 3 days then brought out to room temp for 2 hours. I saw a recipe that said to add 1 1/2 teaspoons of italian seasoning, and 2 tablespoons of parmesan cheese.

Here are the ingredients: Tomato sauce, rosemary, basil, italian seasoning, sauteed mushrooms and carmelized onions, turkey pepperoni, fresh bell peppers, italian sausage grilled and sliced, and LOTS of shredded mozzarella cheese.

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Added the sauce and spices to the dough along with the shredded cheese, pepperoni, and sausage for a first layer.

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Then added the peppers, shrooms, and onions...to finish off the first layer.

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Second layer, more sauce and spices.

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Then cheese, sausage and pepperoni, added to the second layer.

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Added peppers, onions, pepperoni, and of course more cheese!

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Onto the grill indirect heat @400 degrees.

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20 minutes in lookin' really good....

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Couple of minutes later removed from grill and put it in the house to cool for a few minutes.

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Then out onto the cutting board for cutting.

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Gotta love this side view of this puppy! Now that's a PIZZA!!!!

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Corner pieces cut (sorry guys) and plated with a SMALL salad.

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And the money shot.

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Warned you it was heavy on the pics!

Hope you all enjoyed it as much as Sue and I did for 3 meals......:emoji_astonished::emoji_astonished::emoji_astonished:

Stay Safe out there!

John
 

sawhorseray

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Wow, that's some monster of a pizza pie John, looks like it's got a real nice load of meat on too, Like! When I make a pizza I'll usually vac-seal a couple of slices for the freezer. I don't like eating the same thing too many nights in a row, and it's always handy to have around for a quick thaw and micro-zap. RAY
 

xray

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That’s one delicious look pizza there papa John!

I think you need to start making round pies so Jake and I don’t fight over the corners. Makes it fair for everyone.
 

MJB05615

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Looks totally awesome John! How heavy is each piece? I'm guessing 3-4 pounds? LOL. Definitely my kind of pie. Glad to see you back in action.

Mike
 

thirdeye

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So, it could be argued that you like to cut corners?

I think one sign of a good deep dish pizza is the right ingredients in a proper order, and the other is getting that pie out of the pan, although I've seen some really saucy ones served in the pan. You nailed both of those.
 

chopsaw

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Nice work John . Couple pieces of that I'd be stuffed . How you like the fermented dough ?
 

SmokingUPnorth

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Looks like a hefty pizza mmmm. Kind posting the dough recipe? I have the pizza kit for my ketttle but my biggest issue is getting the dough to not stick to the stone. Costs me about 18%of my pizzas turning into pizzones or fold overs haha. But your dough looks like it came out of the pan perfect
 

gmc2003

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Most excellent looking pie John. I'll suffer and take the middle slice.

Point for sure
Chris
 

tx smoker

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Damn John...what can I say that hasn't already been said? That just looks amazing!! I was gonna do something similar last night but Tracy, unlike Sue, decided that she wanted a hefty meat salad, so that's what we had. Planning on this tonight though. Great job buddy!!

Robert
 

SmokinVOLfan

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Papa John strikes again! Beautiful pie my friend. I think you have mastered the deep dish. What is next NY or Detroit style?
 

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