The trick is to smoke the meat and not make the meat smoke

CHICAGO STYLE DEEP DISH PIZZA - THE WORKS

  Date: April 12, 2015
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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.
Recipe Source:
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Big Green Egg Website
Big Green Egg Website:
Here is the recipe from the Big Green Egg Web Site:

DEEP DISH PIZZA
Grill:
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Big Green Egg

Direct & Indirect Grilled:

Using BigGreen Egg Kamado Cooker
Gear:
  • Zero Tare Kitchen Scale
  • KA Stand Mixer
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • BGE S-S Grill Grid
  • BBG-Digi Q Pit Controller
  • BGE 13” Ceramic Deep Dish Pizza Pan
  • Ranch-T Lump Charcoal