sf wrote:
> On Tue, 13 Apr 2004 16:53:59 -0500, Steve Wertz
> > wrote:
>
>> On Tue, 13 Apr 2004 03:18:37 GMT, sf > wrote:
>> >>
>> >> The resulting pizza is not only soggy but the cheese becomes stringy
>> >> instead of a creamy and melted as it is in a professional pizza. I
>> >> look forward to all of your help!
>> >>
>> >> Please email me a reply as i do not get on here often enough!
Nah. I try not to give out my e-mail address to strangers...too much span, you
know.
>> >>
>> >>
HAH! especially not to a hotmail account! Nothing personal.
>> >
>> >Have you tried baking it on tiles or a pizza stone? What
>> >temperature is your oven?
>>
>> Chicago style pizza can't really be baked on a traditional pizza
>> stone. The signature Chicago-style pizza is a deep dish pan
>> pizza.
>>
> Ooops, you're absolutely right! I made a standard reply
> about "regular" pizza. My bad.
>
> I've only made a deep dish pizza once and it was a long ime
> ago. Mine didn't turn out like that - so I still wonder if
> the actual cooking temperature was a factor.
>
> I made mine many years ago after watching someone with the
> stature of (if it wasn't) James Beard make one on TV. The
> only thing I remember which was unusual - is that he (and I)
> used a caste iron skillet. The crust came out just fine as
> did the filling. I don't remember if the skillet was
> preheated or not.

Someone here in rfc-land has posted about making deep dish pizzas, with a link
to pictures too, in a cast iron skillet (Gar?) and I tried it with mixed
results. I have since bought a deep-dish pizza stone, but haven't tried it
*yet* but since I'm getting much better results with pizzas in my Kamado, I see
a deep dish (lightly smoked) pizza in the future.

BOB