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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
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
Related Photo Entries:
Recipe Source:
Alt image
Big Green Egg Website
Big Green Egg Website:
Here is the recipe from the Big Green Egg Web Site:

CHICAGO STYLE DEEP DISH PIZZA
Grill:
Alt image
Big Green Egg

Direct & Indirect Grilled:

Using BigGreen Egg Kamado Cooker
Gear:
  • BGE 7" Ceramic Deep Dish Pizza Pan
  • BGE Plate Setter (Legs Down)
  • 1/2" Copper Plumbing T's Shims
  • Wicked Good Weekend Warrior Lump Charcoal