The trick is to smoke the meat and not make the meat smoke
CHICAGO STYLE DEEP DISH PIZZA - THE WORKS
Date:April 12, 2015 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 ingredients have been gathered and weighed: all-purpose flour, corn meal, salt, instant yeast, vegetable oil, Olive oil, water and melted butter.
The other dry ingredients were added to the all-purpose flour which was already measured out in the bowl of my stand mixer.
The wet ingredients were added…
… and the dough was mixed for seven minutes.
The dough was turned out into a dough doubling pail and allowed to rise for about an hour, so it could double in volume.
Meanwhile I browned up some Italian sausages.
Here is the finished dough after one hour, It has easily doubled in volume and is light and airy. It was turned out onto a dough mat and punched down.
The dough was rolled out into a 16” diameter “circle” and allowed to rest 15 minutes. I then rerolled it and placed it into the BGE 15” Ceramic Deep Dish Pizza Pan.
The dough is in the ceramic pizza pan and is ready to go out to the Big Green Egg which has been preheated to 425 degrees under the watchful eye of the DigiQ DX2 pit controller.
The pizza crust gets partially baked for 10 minutes to allow it to stiffen up a little and just begin to brown.
The toppings are all assembled: mozzarella cheese, pepperoni, Italian sausage, imported ham, Italian salami, minced garlic, shallots, red and green bell peppers, plus grated parmesan cheese.
The sauce used diced tomatoes, sugar, salt, minced garlic and Italian seasoning.
Here is a look at the finished sauce.
After 10 minutes on the Egg, the pizza was ready to come back into the kitchen be topped. Once in the kitchen I smooth down a few of the bubbles without puncturing the crust.
I have the toppings all sliced and fanned out on plates in order to help speed the topping process.
The first layer of toppings was the mozzarella cheese which was fanned out to evenly cover the bottom of the crust. This was followed by…
…the sliced Italian sausage…
…the red and green bell peppers…
…the pizza sauce…
…and finally the grated parmesan cheese.
The pizza was baked on the Egg for 35 minutes which was about 10 minutes longer than the recipe calls for. The crust was a light golden brown and the cheese was starting to turn brown and bubbly.
The pizza is allowed to cool for 15 minutes in the ceramic baking dish, which it is also served from. Be sure to use a trivet because the pan stays very hot for a long time.
This pizza was bursting with flavor and had a wonderful buttery and flaky crust. Everyone filled themselves to capacity and then some.
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This marked the third Chicago style deep dish pizza. The recipe on the Big Green Egg website had been tweaked a bit from the recipes I had used in the past. I also made my own changes. This was essentially an Italain sausage pizza and I turned it into a multi-meat, multi veggie pizza. i added imported ham, Italian salami and pepperoi to the sausage. I also added red and green bell peppers and shallots. The resulting pizza took a while to prep but the flavors were well worth the efort. The recipe was a joint venture between the Big Green Egg Co. and King Arthur Flour. KAF provided the crust dough recipe and the flaky, buttery crust was very close to a Pizzaria Uno style crust. Once the crust was rolled out and placed into the BGE Ceramic Deep Dish Pizza pan, it went out onto the Egg which was pre-heated to 425. My baking egg was under the watchful eye of the DidgiQ DX pit controller so I could focus on my prep. Once the pizza crust was on the Egg for about 10 minutes and the crust began to brown a little, it was removed and brought back to the Kitchen to be filled. I will let te pictures tell that story and I will cut to the chase and say what a grreat comboe this was. The best sign people like something a lot is they say they are too full for more and then a minute or so later , they go back for more.
Big Green Egg Website: Here is the recipe from the Big Green Egg Web Site: