The trick is to smoke the meat without making the meat smoke

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The pizza crust is in the 7" ceramic deep dish pizza pan is on the plate setter on the Egg which is running at 425 degrees.

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The crust cooks for about 10 minutes at 425, which serves to firm it up a bit. It now goes back to the Kitchen to receive the fillings.

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The hot pizza crust & pan are setting on a half sheet pan with a cooling grid. This made a good topping station and trivet. Our toppings are: Pepperoni, Italian Seasoning spice blend, parmesan-reggiano cheese, mozzarella cheese, sugar, garlic, & canned finely diced peeled tomatoes.

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The first step is to mix the ingredients for the sauce. The tomatoes, Italian seasoning blend, sugar & garlic are mixed in a small bowl.

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The first layer of fillings is the mozzarella cheese, which was fanned out in two layers.

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The second layer of mozzarella is done. This was about 1/2 pound of cheese.

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The pepperoni was layered on two layers deep.

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The tomato sauce went on top of the pepperoni.

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The last filling was the grated parmesan-reggiano cheese.

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The last step was to drizzle on 2 tablespoons worth of olive oil.

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The pizza is back on the Egg still in the 7" ceramic pizza pan.

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The pizza cooked for 25 minutes until the crust was cooked and the filling was bubbly.

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The pizza is off the Egg and resting on a trivet for 10 minutes.

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The 10 minute rest is up and the pizza is ready to eat. Looking at that pizza & smelling it while it cooled made for a very long 10 minutes.

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The pizza was well worth the wait. The crust was excellent & the filling was very tasty & delicious. I can't wait to try other varieties of deep dish pizza.

© 2013 Jim Mahoney