Chicago Style Deep Dish Pizza
or more specifically, Chicago Style Meat Lover's Deep Dish Pizza
Amazingly, this (1) does not involve Sourdough Starter :wink: and (2) was actually baked outside on the grill.
Start off with the dough. 00 Flour, EVOO, Melted Butter, Water, Salt, Sugar, Cornmeal and Yeast (recipe courtesy of Chef John).
All together, ready for the first rise -
While the dough is rising, I removed the casing from some Italian Sausage and browned it out on the Golden's -
After rising for a few hours, the dough is kneaded a bit more and stretched out into my Lodge CI Skillet -
It should be enough for a 12" skillet, it's more than enough for my 10" skillet. Start the layering.
Provolone Cheese -
Crumbled Sausage -
Pepperoni -
Mozzarella -
Sauce and Parmesan -
The sauce was a meat sauce I'd made and froze a while back. The extra meat was a nice touch compared to a normal pizza sauce. And it was quite thick, perfect for one of these pizzas. No thin sauces need apply.
Out onto the grill which was running indirect around 375 - 400F -
I wasn't sure how long this would take, various recipes state anywhere from 35 to 55 minutes. Checking in at about a half hour -
Needs more time. Total baking time was on the order of an hour. My main concern was making sure the top crust was browned enough and the bottom wasn't burning. -
Fortunately it all turned out well. Add more Parmesan and let it cool a bit -
Finally, the moment of truth. Did I nail it or screw things up?
Success! We have Deep Dish Pizza!
Pizzeria Uno's eat your heart out. :mrgreen: This turned out pretty darn good. I've made skillet pizzas but have never attempted a Chicago Style Deep Dish.
Next time I'd probably add more meat layers (it could have used a tad more pepperoni) and it might be beneficial if I had a larger Lodge CI skillet so the dough isn't as thick. Mrs lunchman and I were certainly not complaining about the quality of today's experiment/lunch.
As always, thanks for taking the time to read through this post.
Regards,
-lunchman
or more specifically, Chicago Style Meat Lover's Deep Dish Pizza
Amazingly, this (1) does not involve Sourdough Starter :wink: and (2) was actually baked outside on the grill.
Start off with the dough. 00 Flour, EVOO, Melted Butter, Water, Salt, Sugar, Cornmeal and Yeast (recipe courtesy of Chef John).
All together, ready for the first rise -
While the dough is rising, I removed the casing from some Italian Sausage and browned it out on the Golden's -
After rising for a few hours, the dough is kneaded a bit more and stretched out into my Lodge CI Skillet -
It should be enough for a 12" skillet, it's more than enough for my 10" skillet. Start the layering.
Provolone Cheese -
Crumbled Sausage -
Pepperoni -
Mozzarella -
Sauce and Parmesan -
The sauce was a meat sauce I'd made and froze a while back. The extra meat was a nice touch compared to a normal pizza sauce. And it was quite thick, perfect for one of these pizzas. No thin sauces need apply.
Out onto the grill which was running indirect around 375 - 400F -
I wasn't sure how long this would take, various recipes state anywhere from 35 to 55 minutes. Checking in at about a half hour -
Needs more time. Total baking time was on the order of an hour. My main concern was making sure the top crust was browned enough and the bottom wasn't burning. -
Fortunately it all turned out well. Add more Parmesan and let it cool a bit -
Finally, the moment of truth. Did I nail it or screw things up?
Success! We have Deep Dish Pizza!
Pizzeria Uno's eat your heart out. :mrgreen: This turned out pretty darn good. I've made skillet pizzas but have never attempted a Chicago Style Deep Dish.
Next time I'd probably add more meat layers (it could have used a tad more pepperoni) and it might be beneficial if I had a larger Lodge CI skillet so the dough isn't as thick. Mrs lunchman and I were certainly not complaining about the quality of today's experiment/lunch.
As always, thanks for taking the time to read through this post.
Regards,
-lunchman
