If you’ve been following me for a while, you know how much I love pizza. I’ve been particularly partial to wood fired, artisan style pizzas, which have a thin crust and are cooked at high temperatures very quickly.
I have been following a Facebook group for a while and a user there, Brad Rocco, gave me some awesome guidance into the world of deep dish. It took me a bit to warm up to the idea and boy do I feel stupid for not jumping on this bandwagon sooner. This style of pizza cooking has added a whole new weapon to my kitchen. I can’t wait to do more!
After a bunch of research, I snagged a Lloyd Pan online. The reputation is stellar, the customer service has great feedback and they came highly recommended by people I trust immensely. I ordered a 10″ x 14″ pan: This one.
I wanted to test the versatility of my standard dough, with sourdough starter, so that’s what I did. I made a double batch of this dough, then pulled off 600g of it and used that. Next time I’ll go with 550g, which will be enough. If you don’t have my dough recipe, it’s here.
Very simple recipe! Here you go – enjoy!
Ingredients:
- 550g Dough Ball (use this recipe, or something similar)
- (1) 28oz can of San Marzano Tomatoes, drained well and crushed fine
- (1) Whole Pepperoni Stick, sliced 1/8th to 1/4″ thick, by hand
- About 10oz of shredded cheese, mozzarella and provolone 50/50 blend
- Some melted butter, ghee or brown butter
- Some finely chopped basil
- Some freshly grated parmesan
- Boar’s Night Out White Lightning Double Garlic Butter, to season
Process / Cooking:
- Take the dough out of the fridge and let rise for 2 hours at room temp
- Prepare all ingredients, as needed
- 1 hour before cooking, fire up your oven or smoker to 550 degrees. If your oven or smoker only goes to 500, that will be fine, just adjust and add some cooking time
- After the dough has risen for 2 hours, press it into the Lloyd Pan as shown in the video.
- Cover and let rise 1 more hour
- After 1 hour, uncover the pan and brush with butter
- Top with cheese, then tomatoes, then season with BNO Double Garlic, then add pepperoni, basil and parmesan as shown in the video
- Here is where I would adjust from the video:
- Place pan on smoker and cook for 13 minutes, uncovered
- Rotate 180 degrees and cook another 13 minutes
- Remove pan from smoker and let rest for at at least 5 minutes
- Remove pizza from the pan, as shown in the video
- Slice, serve and ENJOY!
Hope you enjoy! Let me know if you have questions.
Matt Frampton
Pitmaster of Hot Grill on Grill Action BBQ Team | Author of The Book on Competition BBQ | Pizza Addict | Husker Fan | Musician
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