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
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Info
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.
Recipe Source:
Alt image
Big Green Egg Website

Big Green Egg Website:

Here is the recipe from the Big Green Egg Web Site:
  CHICAGO STYLE DEEP DISH PIZZA
Gear:
  • KA 7 Speed Hand Held Mixer
  • Dough Hooks
  • BGE 7" Ceramic Deep Dish Pizza Pan