The trick is to smoke the meat and not make the meat smoke
CHICAGO STYLE DEEP DISH PEPPERONI PIZZA VERSION 2
Date:October 10, 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 dough has completed it's rise in the dough doubling pai. I let it have 15 minutes more time which made it more supple. The ceramic deep dish pizza pan is coated with olive oil.
The crust is now in the oiled pizza pan and the top edge has been rolled & crimped.
The crust is on the Egg for 10 minutes to allow it to firm up a bit before adding the toppings.
The ingredients are assembled: Newman's Own Tomato & Basil Sauce, diced tomatoes, sauteed onions & green pepper, mozzarella cheese, Italian spice blend,parmesan-reggiano cheese, minced garlic, pepperoni & sugar.
The diced tomatoes, garlic, sugar, onion & green pepper are ready to mix.
The tomato blend is mixed. Time to top the pizza when it comes off the grill.
First comes the mozzarella cheese which is faneed out across the bottom of the crust.
Next comes the jarred tomato & basil sauce...
…followed by the pepperoni...
…the diced tomato topping/sauce goes on next..
…and the pizza gets topped with parmesan-reggiano cheese
The pizza & the ceramic pizza pan are back on the Egg on the Plate Setter installed legs down. The pizza takes 25 minutes to cook & this time I rotated the pizza 180 degrees at the midpoint. The pizza was cooked extremely evenly.
The pizza is done & will get a 15 minute rest.
The rest was the most difficult part of the cook. The pizza smelled amazing & it was hard not to cut into it during the rest.
The pizza was worth the wait: Wonderful flavors, a little more moisture to the sauce. I couldn't imagine improving too much on my first deep dish pizza and this one will be even harder to improve on.
The ceramic deep dish pizza pan gave me a very even golden brown crust which was about as good as it gets.For the third pie crust of any kind Ive ever made, I couldn't be happier.
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For my second Chicago style deep dish pizza I made a couple changes. I let the dough rise an extra 15 minutes, which made it more supple. The second change was to the sauce. In addition the the chunky diced tomatoes, Italian spice blend & garlic, I used some tomato and basil jarred tomato sauce to make the pizza a little less dry on the inside. The first one was good, but the sauce wasn't saucy enough. So I spread a thin layer of the tomato & basil sauce over the layer of cheese placed on the bottom. The third change I made was to add some sauteed green pepper & onions to the list of ingredients I used. This last change was to suit my guest who likes these toppings. Cooking the pizza is easy as long as you keep the Egg at 425 degrees and keep track of the time. The crust only is pre-cooked for 10 minutes and is taken inside to top and then is finished for 25 additional minutes. You then let it rest for 15 minutes before slicing into it. This last part is actually the hardest part, The cooling pizza smells amazing and you just want to start eating. Trust me though, letting the pizza cool is a smart move. It is less oozy and you don't run as much of a risk of scalding the roof of your mouth