This one was done just before we left for our trip to TN. Both of us were really in the mood for a good pizza. Some of you might remember the two pizzas I did not long ago, one veggie for our friend and one meat for me. The crust on those was stuffed with Cooper extra sharp white American cheese with pepper. That stuff was fantastic so that's what I'm using in this one, just a LOT more of it. The plan was to put a bunch of cheese in the crust so I used the 12" CI skillet to lay out the dough and cook it in. Wanted the extra depth of the skillet to have the dough higher up around the edges, thus making room for more cheese. At least that was the concept 
The dough after the second proof out on the patio
Here we go. Dough all rolled out in the CI skillet and edges trimmed to it's clean and even around the outer crust.
Some large, thick slices of cheese all the way around
Fold the dough down over the cheese and press to seal along the bottom
Marinara, spicy Italian sausage, and pepperoni. All are homemade.
Add red bell pepper and onions.
Lots and lots o' mozz
When I built this smoker my intent was to be able to use it as a warming cabinet, smoker, or oven. This was my first run to see if I could get high enough temps to use it as an oven. It worked. Smoker is running 425 when I put the pizza in.
About 15 minutes in. Starting to take shape and the crust is doing it's thing.
Done and in the house. Got some nice browned cheese on top, which we just love!! The crust blew up in a couple places and leaked cheese but that's OK.
Out of the CI skillet to slice. Gotta get it out of the CI or the residual heat will burn the crust.
Sliced and out to the patio to chow down.
A nice shot of the melted cheese in the crust.
This one took a bit of time to put together but it was oh so worth the time and effort. After years of battling with pizzas, they just seem to keep getting better and better now. With the advent of the Prepared Pantry dough kits, a little extra goodies in the dough, and cooking all of them on CI, it has made a huge difference. You're just not gonna get a pie like this anywhere: all ingredients homemade and put the time into doing it right. The pizza did pick up just a bit of smoke flavor from cooking it in the smoker, which was a nice addition to the flavor. I'll probably start doing all my pizzas this way. Takes a few minutes to get the smoker up to temp, but that's not a problem, just plan for it. All in all, we were delighted with this dinner and looking forward to the next one, which might just be this weekend. got a rack of pork ribs on the smoker now and have been using this thing a LOT recently.
Oh well, enough is enough. Y'all take care and see everybody soon.
Robert
The dough after the second proof out on the patio
Here we go. Dough all rolled out in the CI skillet and edges trimmed to it's clean and even around the outer crust.
Some large, thick slices of cheese all the way around
Fold the dough down over the cheese and press to seal along the bottom
Marinara, spicy Italian sausage, and pepperoni. All are homemade.
Add red bell pepper and onions.
Lots and lots o' mozz
When I built this smoker my intent was to be able to use it as a warming cabinet, smoker, or oven. This was my first run to see if I could get high enough temps to use it as an oven. It worked. Smoker is running 425 when I put the pizza in.
About 15 minutes in. Starting to take shape and the crust is doing it's thing.
Done and in the house. Got some nice browned cheese on top, which we just love!! The crust blew up in a couple places and leaked cheese but that's OK.
Out of the CI skillet to slice. Gotta get it out of the CI or the residual heat will burn the crust.
Sliced and out to the patio to chow down.
A nice shot of the melted cheese in the crust.
This one took a bit of time to put together but it was oh so worth the time and effort. After years of battling with pizzas, they just seem to keep getting better and better now. With the advent of the Prepared Pantry dough kits, a little extra goodies in the dough, and cooking all of them on CI, it has made a huge difference. You're just not gonna get a pie like this anywhere: all ingredients homemade and put the time into doing it right. The pizza did pick up just a bit of smoke flavor from cooking it in the smoker, which was a nice addition to the flavor. I'll probably start doing all my pizzas this way. Takes a few minutes to get the smoker up to temp, but that's not a problem, just plan for it. All in all, we were delighted with this dinner and looking forward to the next one, which might just be this weekend. got a rack of pork ribs on the smoker now and have been using this thing a LOT recently.
Oh well, enough is enough. Y'all take care and see everybody soon.
Robert
