The trick is to smoke the meat and not make the meat smoke
CHICAGO STYLE DEEP DISH PEPPERONI PIZZA
Date:September 21, 2012 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 crust is in the 7" ceramic deep dish pizza pan is on the plate setter on the Egg which is running at 425 degrees.
The crust cooks for about 10 minutes at 425, which serves to firm it up a bit. It now goes back to the Kitchen to receive the fillings.
The hot pan & crust are setting on a half sheet pan with a cooling grid for topping. Our toppings are: Pepperoni, Italian Seasoning spice blend, parmesan-reggiano cheese, mozzarella cheese, sugar, garlic, & finely diced peeled tomatoes.
The first step is to mix the ingredients for the sauce. The tomatoes, Italian seasoning blend, sugar & garlic are mixed in a small bowl.
The first layer of fillings is the mozzarella cheese, which was fanned out in two layers.
The second layer of mozzarella is done. This was about 1/2 pound of cheese.
The pepperoni was layered on two layers deep.
The tomato sauce went on top of the pepperoni.
The last filling was the grated parmesan-reggiano cheese.
The last step was to drizzle on 2 tablespoons worth of olive oil.
The pizza is back on the Egg still in the 7" ceramic pizza pan.
The pizza cooked for 25 minutes until the crust was cooked and the filling was bubbly.
The pizza is off the Egg and resting on a trivet for 10 minutes.
The 10 minute rest is up and the pizza is ready to eat. Looking at that pizza & smelling it while it cooled made for a very long 10 minutes.
The pizza was well worth the wait. The crust was excellent & the filling was very tasty & delicious. I can't wait to try other varieties of deep dish pizza.
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This was my first use for my Big Green Egg 7" Ceramic Deep Dish Pizza Pan. I had been having trouble finding instructions on how to use this pizza pan when suddenly a recipe appeared on the BGE website. It was done in conjunction with King Arthur Flour who provided the recipe for the pizza dough. The instructions answered my questions on how to use this pan although it was written for BGE's new 14" pizza pan. I simply cut the ingredients in half for my smaller pan. I also changed the Italian sausage to pepperoni which is my favorite pizza topping. My last change was to use pamresan-reggiano cheese instead of parmesan. This was an excellent pizza. The crust was comparable to the crust on a Pizzeria Uno pizza. The fillings were somewhat different but equally as good if not better. Someone who had a slice of this pizza declared it to be the best slice of pizza he'd ever had. So I am obviously well pleased for my first attempt at this.