Cast iron Chicago stuffed pizza

[DoubleJ]

This is my 14" #12 Vollrath cast iron pan.  This pizza is massive.  First pic is the crust before pre-bake







I forgot to take a picture of the stuffing.  This is the final assembled product.  Pizza and pan weigh 17lbs 4oz.  It's filled with mozzarella, provolone, Asiago, and Parmesan cheeses, Italian sausage, pepperoni, Canadian Bacon, and capicolla mixed with homemade pizza sauce, garlic, and Italian herbs.  It is topped with a lid of crust, a layer of provolone on top of that, another layer of sauce, and then a sprinkling of mozzarella and Parmesan for some crispy cheesiness





It's cooking now.  I will post post cook pics in a bit

[DoubleJ]

Oops.  This was supposed to be in the cooking forum.  Sorry

[Timberstalker]

Oh boy. This should be epic.

[DoubleJ]

OMFG!!!!!!!!!!!  SOOOOO GOOD!!!!!!!!!!!!!!

[SniperDanWA]

Dude, what’s in that?

[JimmyHoffa]

where pizza meets lasagna

[Scheindogg]

Dude, what’s in that?

Did you read the OP?

[Boss .300 winmag]

Dude, what’s in that?

A lot of calories. 

[DoubleJ]

Dude, what’s in that?

A lot of calories. 

It's obscene.  It really is.  But damn it's gooooood

[DoubleJ]

The only ingredient I measured was 1lb of Italian sausage.  The rest was eyeballed.  I'm guessing 1lb of pepperoni, 1lb of cappicolla, maybe 1/2lb of Canadian bacon, probably a little more than a lb of mozzarella, probably 1/2lb of provolone, and maybe 1/4 cup of Parmesan.  Not much Asiago.  Just enough for flavor.  I didn't have much.  The crusts were a total of 7 cups of flour and some other stuff.

[deerhunter_98520]

What temp and how long was this cook? How about pizza crust homemade?

[Blacklab]

OUTSTANDING!! 

[DoubleJ]

What temp and how long was this cook? How about pizza crust homemade?

Crust here

https://www.kingarthurflour.com/recipes/chicago-style-deep-dish-pizza-recipe

I did everything like it says all the way into the pan.  Only exceptions was I made a double batch so I could have a lid and the bottom crust, I only pre-baked for 5 minutes instead of 10.

Pan was lubed with bacon grease and olive oil, generously

400 degrees for 40-45 minutes until the middle of the pie was about 150 degrees.  Baking at 425 like the dough recipe says burns the outside before the inside is done.

I would like to explain more but, it really was just kind of an eyeball recipe.  If I did it again tomorrow, most of it would be different.  I didn't measure much

[DoubleJ]

I think next time I'll leave out the Canadian bacon and add another 1/2lb of Italian sausage.  CB just didn't seem to quite fit with the rest

[mountainman]

Call it " The Heartattack"!! Epic👍