WooHoo. First Pizza down on the new WSGCG! Cooked a many on the ole Performer, but even then, never a deep dish. EVER. This came out pretty dang good. I'll give it a 5.5 outa 10 for my first deep dish try. These boogers are usually always relegated to the oven. It's too dang dang hot in Texas to use indoor heat.
The dough. 10 outa 10 as always.
About 15 minutes in...
Just at 50 minutes... This is where I called it. Too dang long to cook pizza, and I was starving!
Crust was a perfect color for me.
And the slice was incredible!!
The FireBoard was rock solid with what I consider my normal "indoor" oven cook for a good deep dish.
I had the Fireboard at grate level, the dome temp on the WSGCG was right at 400 the whole cook. This makes sense and from all my testing, is really pretty accurate. I had one chimney of rip roaring KBB. I should have used more, but in the end, it was a dang good deep dish. The dough was just a "tad" on the dry side as this cook took longer, that make sense. But other than that it came out pretty dang good!
The dough. 10 outa 10 as always.
About 15 minutes in...
Just at 50 minutes... This is where I called it. Too dang long to cook pizza, and I was starving!
Crust was a perfect color for me.
And the slice was incredible!!
The FireBoard was rock solid with what I consider my normal "indoor" oven cook for a good deep dish.
I had the Fireboard at grate level, the dome temp on the WSGCG was right at 400 the whole cook. This makes sense and from all my testing, is really pretty accurate. I had one chimney of rip roaring KBB. I should have used more, but in the end, it was a dang good deep dish. The dough was just a "tad" on the dry side as this cook took longer, that make sense. But other than that it came out pretty dang good!
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