Anybody fix Chicago style pizza in a Dutch oven?
Sounds like a good idea. Found a couple of recipes, but they were somewhat vague.
Forum Discussion
OleManOleCan wrote:
STBRetired wrote:
Usually easier to get out for serving if you use a cast iron skillet instead.
I prefer to do em on a Blackstone Griddle.
I use a large lid as a dome to hold in heat for the top portion...
Works pretty good.
Hard to envision a good deep dish on the griddle. The sides hold up?STBRetired wrote:
Usually easier to get out for serving if you use a cast iron skillet instead.
I prefer to do em on a Blackstone Griddle.
I use a large lid as a dome to hold in heat for the top portion...
Works pretty good.- If you don't have parchment paper, heavy duty aluminum foil works well.
GordonThree wrote:
Be generous with the parchment paper.
That is the plan.- Looks really good!
Be generous with the parchment paper. - Usually easier to get out for serving if you use a cast iron skillet instead.
- Here you go. This recipe is for a 14" DO. https://heygrillhey.com/deep-dish-pizza-dutch-oven/
