The trick is to smoke the meat and not make the meat smoke
CHICAGO STYLE DEEP DISH PIZZA CRUST
Date: September 21, 2012 Favorite:Baking Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The crust recipe is from King Arthur Flour & used: All-Purpose flour, water, intant yeast, table salt, yellow corn meal, vegetable oil, olive oil, water & melted butter.
The first step is to place the dry ingredients in the bowl of the mixer and mix till combined.
The dry ingredients are mixed.
The wet ingredients are added & mixed next. This includes the butter, olive oil, water & vegetable oil.
The dough was mixed for about 4 minutes & the resulting dough ball was placed in a greased dough doubling pail.
After an hour the dough has doubled in size. It gets turned out & rolled into a disc and placed in the ceramic pizza pan which has been coated with olive oil.
Here is the BGE 7" ceramic pizza pan.
The dough is in the ceramic pizza pan & will be covered & allowed to rise for 15 minutes.
The crust gets molded to the pan & the edges get crimped. The pizza is covered & allowed to rise for 15 minutes more.
The pizza is on the Egg setting on the Plate Setter, which is installed legs down. The Egg is set to 425 degrees.
After 10 minutes at 425 degrees the pizza crust had crisped up a bit. It will be returned to the Kitchen to get topped.
The hot pizza crust & ceramic pan are in the Kitchen ready to be topped. The sheet pan serves double duty as a trivet to protect the counter and to catch any toppings that miss the mark.
The crust cooked in the ceramic deep dish pizza pan on the ceramic plate setter turned out golden brown and very even.
Here is a view of the side of the crust.
Here is the first pizza made with this recipe.
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This recipe was a collaboration between the folks at Big Green Egg & the King Arthur Flour Company. I found it on the Big Green Egg website and I was thrilled when I saw the folks at KAF were responsible for the dough part of the recipe. I have never gone wrong with a KAF recipe. The pizza dough is mixed and given a one hour rise. After it is doubled in volume the crust gets rolled out and placed in the pizza pan where it gets two more 15 minute rises. The crust is partially baked on the BGE at 425 degrees in the ceramic pizza pan sitting on the Plate Setter. After 10 minutes the crust and pizza pan are removed and brought back to the Kitchen to receive the toppings. The pizza is baked at 425 for an additional 30 minutes. This entry will stop at where the pizza crust is brought back to the kitchen for topping. I will show some pictures of the first pizza I used this recipe for. For more pictures and info on the pizza refer to the link for related pictures entry.