Urban Slicer Detroit Deep Dish Pizza Dough: Start to Finish Instructions 

So excited you found us!!!

@@MattFrampton bought a pouch of neapolitan style! Gonna try it on my big green egg

Hope you enjoy!!! Thank you for supporting us!!!

Hello! Lots of options here, I would mix and the immediately stretch in the pan. Oil the top of the dough and cover with plastic wrap. Let it rise all day, then cook later that day. Another option is to par-bake the dough the day before. Check out my hangover video for some tips, also here: urbanslicerpizza.com/pages/faq Good luck!

@@UrbanSlicerPizzaWorx Thanks so much. Much appreciated.

Mike - I'd love to learn more and discuss what's happening with you. Can you please send us an email and I'll be in touch. info@urbanslicerpizza.com thank you - Matt (owner)

Square is fine, just sort of reshape it like a ball as I show in the appropriate videos. Deep Dish is less of an issue, you are pressing into the pan.

For deep dish, I love using the GMG at 475-500, right in the grate like an oven. See below for more info: This is a copy / paste of lots of info I’ve put together for various people. Happy to answer any questions. General question: My pizza is burning on the bottom. First, this has nothing to do with corn meal, flour or anything else on the bottom of the dough or on the pizza peel. It is 100% a temperature issue. Do you have an infrared thermo? If not, you really should get one. The stone is likely too hot. I like it at 700-725 for wood fired Neapolitan pizzas. When I first heat up my oven, I set it to 275 and run it for about an hour. The stone will usually be too hot after that...like 850-950+. At this point, I like to settle it down for about 10 min before cooking. Doing this really gets the entire smoker and oven lava hot and helps with temperature recovery, so you can cook pizzas all night long. A couple of things that help if the stone is too hot at the beginning: - Set the GMG lower, all the way down to 250 if needed. Stone temp is gospel, let that drive your controller temp settings. - Cook a sacrificial pizza at the beginning, it will absorb some heat. Pizzas after that shouldn’t burn. I do this every time I cook pizza, no matter which oven I’m using (GMG or not). I really like to know how the oven is behaving. - Once it’s up to temp, run the oven with the door open for a bit to let the stone cool down. You will get there! So many variables; outside temp; humidity; wind, etc. There really isn’t a one size fits all setting, but 260-275 seems to be my sweet spot with the Bowie Prime. My Bowie choice ovens, I usually set to 285-295. My pizzas are cooking in 2-3 minutes using the steps outlined above. Good luck everyone!!!

You sure can! Have a look at our FAQ on UrbanSlicerPizza.com for sizing.

So sorry for the delay!!!! Try adding a bit of flour until it’s tacky, not sticky.

Absolutely! In fact, we changed the name to Epic Deep Dish about 8 months ago, due to it working for so many other styles of pan pizza.

Don't know for sure, but I plan on making one in my pellet grill. I figure the higher temp will help crisp up the edges like I prefer.

You sure can!