The trick is to smoke the meat and not make the meat smoke
CHICAGO STYLE DEEP DISH LG. PEPPERONI & HAM PIZZA
Date:July 13, 2013 Favorite:Pizza & More 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 pizza dough portion of this recipe was done in collaboration with the King Arthur Flour Company and used: All-purpose flour, vegetable oil, luke warm water, olive oil, melted butter, yellow corn meal, instant yeast & table salt.
The ingredients are all added to the bowl of my stand mixer.
The dough was mixed using the dough hook for 7 minutes on medium slow speed.
The finished dough was placed in a dough doubling pail for 1 hour & it doubled in volume.
The dough was turned out of the dough doubling pail & was rolled into a "disc" shape. I am still working on being able to create a disc shape.
The dough is placed in the 14" ceramic pizza pan which was sprayed with non-stick baking spray & was coated on the inside with olive oil. The dough was stretched & given two 15 minute rises & the excess is trimmed with shears.
The pizza dough in the ceramic pan/stone are on the Egg which has been stabilized at 425 degrees & is set up for indirect grilling using the plate setter installed legs up with the s/s grill grid on top of the legs.
I did final prep while the dough cooks. The sauce used: Petite diced tomatoes, Italian seasoning, sugar & garlic. The other ingredients for the filling/toppings were mozzarella cheese, pepperoni, ham & shredded Romano cheese.
Ten minutes have passed and the dough has set and is just starting to show some color.
The sauce used: Petite diced tomatoes, oregano. minced garlic, sugar & Italian seasoning.
The finished sauce with all of the ingredients whisked together.
Time to build the pizza. The first step was to fan out some mozzarella cheese on top of the bottom crust.
The imported ham went on top of the cheese.
The pepperoni went over the ham.
The sauce covered the meats.
The final step was to spread the shredded Romano cheese on top & then drizzle some olive oil on top of the pizza.
The pizza went on the Egg which was still at 425 degrees. The time was said to be 25 minutes, but I always start checking about 5-10 minutes early on baked goods.
The pizza was ready to come off at 22 minutes.
The pizza was allowed to cool for 15 minutes before slicing. This was torture because it smelled so good sitting on the Dining Room table.
This pizza was excellent. The tomato sauce was extremely tasty and everyone commented on how much tastier it was than typical pizza sauce.
Thanks no doubt to the ceramic pan/stone, the bottom of the pizza was golden brown and had a perfect crispiness.
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I have made two other pizzas using this recipe (see links above) using the old 7" ceramic pizza pan. The recipe seems like a reverse engineering of a Pizzeria Uno style deep dish pizza. The recipe was actually written for the release of BGE's new 14" ceramic pizza pan/stone last Fall. I used my 7" pans and cut the ingredient quantity in half. I recently picked up the 14" version of the pan. I was already familiar with the basics of the recipe: Make the dough and let it rise for an hour, while waiting gather the ingredients and make the sauce, put the dough in the pan and bake on the Egg for 10 minutes to partially set the crust, and then finish filling the pizza with the sauce and toppings and bake for around 25 minutes. The pizza then comes off the Egg for 15 minutes to cool before serving. Just like the other pizza made using this recipes, this larger version turned out excellently. My parents both loved this pizza, they had never had a pizza from Pizzeria Uno before and they raved about the sauce and the buttery flavor of the crust. If you love deep dish pizza and own a Large or XL BGE, buy this pan and give this recipe a try. I think you will be amazed at the quality deep dish pizza you can turn out on your Egg.