(link for JB's Chicago Deep Dish is at bottom of this post)
|Applewood smoked sausage pie|
|Olive, Schrooms and our applewood smoked sausage|
|Pepperoni and sausage|
Things you will need
Ingredients you will need for Dough
* 1 cups KAF White Whole Wheat Flour
* 2 teaspoons sugar
Ingredients you will need for sauce (do not cook the sauce)
Sauce “101” (Pre Prep)
Lets Get “Started” (pre prep)
Smoke Your Meats (pre prep)
There is a lot written out there about ovens, flours, types of tomatoes, fermentation, etc. All good info and important to the pie, however you will not believe what a difference some good smoked meats will make to the flavor of your pie. One of our favs is a hickory smoked BBQ pie with Cheddar Cheese and sauce. FANTASTIC!
WOODS- If you are going to be using smoked meats for pies, stick to fruit woods. Apple and Cherry are my two favs.
Fresh Fresh Fresh (Pre Prep)
For toppings, I will grind my own meats. Usually I will make meatballs out of veal, pork, and beef fresh grind cook then slice the meatballs to put on our pies. The KA attachments work well. I use the meat grinder to grind our meatballs patties.
Break out the Dough (Pre Prep)
Making the Dough- A wet mix and Autolyse
NOTE: When you Autolyse, only add poolish, flour, and water, that is it. Mix for a few minutes then let stand for Autolyse period. Recomended four+ hours.
|Should look like a batter during most of the kneading|
|"Divi the dough"|
|Another two hours and this dough is hitting the grill!|
Prep the grill
(Below pies are loaded and super saucy.)
Note: A traditional Neo pie would have a LOT less sauce and ingredients which is fine. For our taste, we like them a bit more loaded. They are a bit more messy, but cook up nice taste fantastic. More does not necessarily mean better, a lot of cooks limit toppings to two or three and can understand why.
For our pie parties, I will mix it up a lot, from a rather straight forward light sauce one topping Neo style pie, to a loaded pan, deep dish, and skillet pie all in one evening! The variety is just too much fun! Try it next time you hold a Pie Party)
|Pie pictured here without frog bricks. Smoker box is to the left.|
Lets go for a stretch
|Grilled thin crust in background, Cast Iron Skilet Pie in foreground|
“May your future be filled with gourmet pizza for years to come!!!!”
Since we published this recipe, we have moved on to a new grill that is better suited for grilling pies. It is a Infrared gas grill. This is a great grill for pies because the heat is more evenly distrubited across the grill and the heat stays hotter at the grill level because of the grates and plates above the burners. It also has a temp gauge right at grate level so you know exactly what your cooking temp is even at the crust level. This grill is getting 700+ degrees very quickly!
I also bought a seperate smoker \ electric for doing our butts, ribs and chicken. Works great. The reason I went to a smoker is because I wanted to keep this new infrared grill ALWAYS extremely clean. At temps of 600+, flair ups happen EASY!!! You dont want any pork fat in your grill at all.
So for the most part, I only use the new Infrared for pies, steaks, grilling veggies, that sort of thing. And keep it clean and always coat the interior with a cooking spray. If your going to be grilling a lot of pies,
keep your buts on a smoker!!
To watch Jim Baugh Outdoors Grilling Pizza and Steak on his show boat at a boat show-
Also check out Jim's Chicago Deep Dish Pie Recipe
|Try our deep dish recipe! Really good!|
My dad, Judge Baugh for raising me on Pizza. THANKS POPS!
Celebrity Room Pizza