New England Kettle Style Deep Dish Pizza

[chef jimmyj]

How different! I was first thinking, a Cake Pan would hold the shape, but your point of getting rid of grease makes sense and ruled that one out. How about Corn Meal or Semolina to act as Ball Bearings under the Sausage. A Pizza Peel would make life easier too. Forming on the bottom outside of a Cake Pan ,then Parcooking until firm, then filling may be an option as well...JJ

 

[gmc2003]

Geeze Chris that is amazing man! Don't even know what to say but hell of an idea and out of this world looking good! Big LIKE!

Is that a damn 40 oz of Budweiser?

Thanks John, for the like and compliment. I'm glad the wife doesn't leave me home alone to often. I'd hate to see what skidmark and I would look like.

That is how a pizza pie should look! Fantastic!

Appreciate that Joe and the like. I saw a Chicago deep dish made on the tele once and it didn't look anything like what's available around here. Then everyone starting posting their pie's here and I had to give it a go.

Chris

 

[gmc2003]

That is the kind of pizza I could dig in to. Awesome job! Never thought of pastrami on a pizza though. How did it work taste wise?

Thanks Brett, and for the like. The pastrami was leftover from some grilled reubans I made earlier in the week, and to be honest they tasted really good on the pie. They paired well with the other meats.

Very interesting take on a pizza, looks fantastic!

Thanks Teal. I've always liked the BBQ pitboys beer can burger, and thought why not expand and experiment with it. It still needs some work but it's getting there. Appreciate the point also.

Chris

 

[gmc2003]

Looks delicious!

It was delicious cornman. Still needs alittle work but it's getting there.

Great write up Chris. Pizza looks good and the homemade bacon does too!

Appreciate that Justin, The bacon was really good I was to lazy to break out the slicer and cut it thinner but it nobody here argued with that decision. Thanks for the like also.

Chris

BTW: Justin hows the new house going. Everyone happy in their new digs?

 

[gmc2003]

How different! I was first thinking, a Cake Pan would hold the shape, but your point of getting rid of grease makes sense and ruled that one out. How about Corn Meal or Semolina to act as Ball Bearings under the Sausage. A Pizza Peel would make life easier too. Forming on the bottom outside of a Cake Pan ,then Parcooking until firm, then filling may be an option as well...JJ

Appreciate the ideas JJ. I think next time I'm going to build it a spring-form baking pan. I used plastic wrap around the bowl to make it easier to get off the bowl and that worked well. I just couldn't get the sides strong enough to support themselves. I have a big spatula, but agree a peel would work better. Not sure about the cornmeal or semolina wouldn't they just embed themselves into the sausage? Thank you again JJ.

Chris

 

[yankee2bbq]

BTW: Justin hows the new house going. Everyone happy in their new digs?

Been super busy tearing up carpet, washing walls, painting and yard work. House needs some updates. Kids like having there own rooms. My Weber kettles are stored away. I haven’t had time to smoke or grill anything.

 

[chef jimmyj]

Not sure about the cornmeal or semolina wouldn't they just embed themselves into the sausage?

Not sure. The Corn Meal does not imbed in soft pizza dough, so thought it may work for you.. .JJ

 

[$moke!t]

Well the wife was busy last night and that meant that I was a latchkey husband for the evening. Oh, the mischief one can get into. With that said, and remembering all of the recent wonderful pizza threads that have been posted. I decided to take it upon myself and concoct my own variation. Now remember to take it easy on me. I've never made homemade pizza before - unless you want to count frozen. I'll also note some the mistakes I made and what I'll do next time to correct them.

Onto my deathwish.

First two pounds of Sausage molded over a plastic bowl.
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Next seperate the sausage from the bowl and roll the sides down in half to strenghten. Note I lost the round shape, but I wasn't to concerned.
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Distance shot to give you a better looksee
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Next add a layer of ham to help prevent leakage. I prefried all the meats except the pepperoni. Just to remove some moisture.
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Add some bacon crumbles. This is one screw up. I had fried some of my homemade bacon, but forgot about it in the fridge.
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A layer of fried deli pastrami is next
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...and a few slices of pepperoni
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Top with pizza sauce
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and onto the grill. I somehow missed the grill pictures. Anyway, when the sausage is about 3/4 cooked bring it back inside and wrap in dough and top it with cheese. Then back onto the grill until all is cooked.

Uncooked: I pamed the outer crust top and sprinkled with garlic powder.
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Fully cooked: along with two cheesy bread sticks made from the leftover dough.
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Distant shot. Man I needed a big old cold one after that.
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finally the sliced shot.
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Thanks for taking a look. It was real good and the two slices I ate were filling. Now for what I'd do a little differently. First, I would build the sausage ring on the grate in the house and then transfer it to the kettle. Trying to slide it off the cutting board was difficult and I had to reform a section. Either that or I would make it on a sheet of aluminum foil and just put the whole thing on the grate, but that wouldn't allow for the sausage grease to escape. Next I would add a thin layer of cheese to the middle of the meat section.

All in all especially for my first attempt. I'd say it was a total success, and I'll be doing this again before winter sets in. Again thanks for taking a look.

Chris

Bonus pics: Slab of my homemade bacon:
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Fried slice: boy was it good. I wish I hadn't forgot it in the fridge. Total Bummer.
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A short time ago I hijacked one of @Misplaced Nebraskan posts and mentioned my kettle lid after a few years of Vortex use. Sorry about that Zach. Well here is what I'm talking about. I store my kettles in the garage and they only come out to play when I'm going to use them. Just wanted to show this to the folks that are buying the new colored kettles.
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This looks AMAZING!

 

[gmc2003]

Been super busy tearing up carpet, washing walls, painting and yard work. House needs some updates. Kids like having there own rooms. My Weber kettles are stored away. I haven’t had time to smoke or grill anything.

Sounds great Justin. It's allot of work moving into a new house, but the end results are worth it. Now set some time aside for yourself and get some Q going my friend.

Not sure. The Corn Meal does not imbed in soft pizza dough, so thought it may work for you.. .JJ

For some odd reason we do have some corn meal hanging out in the pantry. I'll give it a go on the next one. Thanks JJ

Chris

 

[gmc2003]

kruizer BuckeyeSteve Johnny Ray jmusser tropics creek bottom Teal101 and @Ilanmudasmoka

Thanks for the like, appreciate them.

Chris

 

[gmc2003]

This looks AMAZING!

Thank you $moke!t. It tasted a whole lot better then it looked.

Chris

 

[chef jimmyj]

Chris, Taste the Corn Meal before using. Some Stone Ground varieties are Whole Grain and oils in the Germ can go Rancid. Tastes pretty bad...JJ

 

[gmc2003]

Chris, Taste the Corn Meal before using. Some Stone Ground varieties are Whole Grain and oils in the Germ can go Rancid. Tastes pretty bad...JJ

Thanks for the low down on the corn meal JJ. I think this container was left over from when my mom passed away a few years ago. I'll toss it out and start fresh.

Chris

 

[gmc2003]

forktender thanks for the like appreciate it.

Chris

 

[gmc2003]

chef jimmyj Showing my culinary ignorance here, but does corn meal burn or develop an off taste if it's in the smoker for a couple/three hours at 250 - 275*? Just wondering about any bits and pieces that may get stuck to the bottom of the sausage.

Thanks in advance
Chris

 

[chef jimmyj]

Looking around some Pizza forums, some use Corn meal, others prefer Semolina. Both are described as taking some time to burn in a 500°F Oven, so Im going to say...You will be fine at 275°...JJ

BTW...Pick the meal you will use for more than the occasional pizza. Cornmeal for Polenta, Corn Bread or Johnny Cakes. Semolina for Bread, Pasta, etc.

 

[gmc2003]

luvcatchingbass thanks for the like appreciate it.

Chris

 

[gmc2003]

SmokinEdge thanks for the like appreciate it.

Chris