Deep Dish pizza out of the Versa 16 Pizza Oven 

I actually never thought of using a square container for a square pan, but that makes total sense. gonna do that from now on :)

I don't see how this tip is relevant, but sure, if you say so.

@@user_jshkdbsms so when you make pizza, the shape you ferment in helps maintain the gluten structure/ alignment if you keep it identical. Don’t believe me try it yourself. Also be sure to keep the top the top after shaping.

@@VinegarAndSaltedFries Wow, cool facts...

detroit style doesn't need to have sauce on the top and the cheese below lil bro, looks at lil ceasar's detroit style or jets or any other pizza place in detroit that doesn't do that gimmick, detroit style is about the airy bread with the caramelized edges and being cooked in a pan like this

@@WonderfulDeath I wouldn't call it a gimmick. It's preference, sure, but a lot of the OGs started with sauce on top: Buddy's, Cloverleaf, Shield's, Pasquale's (RIP), Loui's, Z's, etc.

@@SolixTanaka that's great you have a problem wih it being called a gimmick

@@WonderfulDeath all the og's started with sauce on the top little bro, just take the L and move on kid

@@Abbytarar thankfully the pizza evolved past that gimmick lil bro, take the L and keep your gimmick in the past where it should stay

I cook deep dish pizza in a cast iron skillet at 400°, in an oven, and ALSO in a Camp Chef pizza oven that sits atop a 2-burner camp stove....also at 400° It takes about 30 minutes to cook, and the pizza came out excellent both ways. The outdoor oven with no door had to be rotated 180° halfway through but the end result was identical. Much less work indoors, but I can take the camp chef pizza oven camping with me. The secret is the cast iron with 3 TbL EVOO IN THE SKILLET AND SIDES. Gives a perfect crunchy bottom and delicious soft middle when using bread flour Rao's marinara for sauce, lots of mozzarella and pepper jack cheese.....get er done 😂

❤

It's actually a 12", but yes it came out perfect!

@@thebkydpalatein a earlier comment you say it’s a 14. Which one is it😂 I’m about to try and make this I gotta know

@@thegreekfreakyuh5560 shoot, I did?😂 It’s a 12” for sure. I must’ve misspoke in my other comment.

14” www.amazon.com/LloydPans-Kitchenware-Pizza-Pre-Seasoned-Resistant/dp/B01MU7U2EO/ref=asc_df_B01MU7U2EO/?tag=hyprod-20&linkCode=df0&hvadid=198065947916&hvpos=&hvnetw=g&hvrand=501590520543993515&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9014826&hvtargid=pla-348355087413&psc=1

Halo-pg.com

lloydpans.com/?Lloyd%20Pans%20Brand&Lloyd%20Pans&Lloyd%20Pans

Normal pizza recipe off of halo-pg.com (12hr dough recipe). Only difference is the proofing time. 36-48hr cold ferment, 6-8hr room temp ferment.

Haha good one