I think it is safe to say that the Big Green Egg is Kyle’s 4th baby (in line after Lainey, Frank and Sam). Lucky for me, this hobby/lifestyle/cultish club that is the world of Egg Heads has produced some amazing eats! The deep dish pizza is one of those. As of now, our recipe is scribbled onto print outs from various places on the net, so I think it is wise to mark this down before the next go. Hope you enjoy too!
- Flour, 3 cups
- Semolina flour, 3/4 cup
- Active Dry Yeast, 1 tsp
- Salt, 1/2 tsp
- Olive oil, 3 Tbsp
- Corn oil, 1/2 cup
- Butter, 1/2 Tbsp
- Sugar, 2 tsp
- Cream of tartar, 1 tsp
Add yeast to 1/2 cup of warm water and a sprinkle or sugar and allow it to proof for a few mins. Mix 2.5 cups of flour (reserve 1/2 cup) with semolina. In a stand mixer with dough hook (or by hand), mix yeast/water mixture into flour until well mixed into a ball. Then cover mixing bowl with plastic wrap and allow it to sit for about 25 mins. Uncover and add to bowl: melted and cooled butter, cream of tartar, and the last 1/2 cup of flour. Then add corn oil and olive oil a little at a time as mixer runs. You might not need it all. Knead for about 2 minutes. Dough should be very sticky and oily, but add a little more flour if needed. Put dough ball into plastic zip back and store in refrigerator for about 24 hours.
- Dough (see above)
- Sliced mozzarella cheese, 8 oz
- Sliced provolone cheese, 8 oz
- Italian sausage, cooked and crumbled, 8 oz
- Pepperoni, 6 oz
- Mushrooms, 6 oz, sliced
- Green bell pepper, chopped
- 6 in 1 Tomatoes, strained, 2 – 28 oz cans (or another thick canned tomato puree)
- Fresh or dried basil (I used about 3/4 cup fresh, chopped)
- Fresh or dried oregano (I used about 1/2 cup fresh, chopped)
- Garlic, 3 large cloves, minced
- Kosher salt, 1/2 tsp
- Pepper, 1/2 tsp
- Honey, about 2 tsp
- Parmesan cheese, grated, about 1/3 cup
Pull dough out of fridge about 2 hours before baking. Rub a very thin layer of Crisco into deep dish pizza baking stone (we tried other methods but this is the only way to insure getting pizza out of stone). Spread dough out throughout pan and pat into place. Pinch dough up the sides, trying to keep it thin around edges. Layer sliced mozzarella onto dough, and top that layer with the provolone cheese. Then evenly layer pepperoni, and top that with the italian sausage, bell pepper, and mushrooms. Add basil, garlic, oregano, honey, salt, and pepper to strained tomatoes and mix well. Spread tomato sauce mixture over pizza toppings. Then top with shredded parmesan.
Heat your BGE (or oven) to 400º. If using BGE, heat with plate setter for indirect cooking. Place pizza onto cooking grate above plate setter and cook for 15 minutes. Then turn pizza 180º and cook for another 10-12 minutes. Remove from heat and allow pizza to rest for 5 minutes. Slice and enjoy! Our recipe is adapted from a recipe found on the Egg Head Forum.