When I woke up today I had no idea I’d be having deep dish pizza. I’d picked up a couple of BGE ceramic pizza pans (7” dia.) from my BGE dealer at a discount. They were trying to get rid of them to make way for the recently released 14” dia. pans. The 7” pans I bought were as is, with no instructions, packaging etc. I thought I’d be able to find instructions for cooking pizza using this pan easily enough online. I was wrong. I’d failed finding any info about cooking with either the 7” or 14” pan. I figured I might do better once the 14” pans were showing up in the BGE dealers around here. This morning I was on the BGE website and they were featuring a recipe for Chicago Style Deep Dish Pizza using the new 14” dia. ceramic pizza pan. It was a joint effort between the folks at BGE and King Arthur Flour. I was psyched because I have never gone wrong with a KAF recipe.
I made several changes. The first was to reduce the quantities 50 percent to accommodate my smaller 7” pan. The second was to replace the sausage with pepperoni (my favorite topping). The third was to use parmesan-regianno cheese instead of the parmesan called for. I am going to show photos for the pizza dough part of the process to show folks how easy it is.
If you are interested in making this recipe yourself here is the recipe:
Onto the pictures:
The dough was fairly simple. It used: All-purpose flour, lukewarm water, instant yeast, yellow cornmeal, table salt, vegetable oil, olive oil, melted butter.
The flour, salt, cornmeal &instant yeast was added to the bowl of the mixer. The dry ingredients were mixed together.
The dry ingredients are combined.
Next the wet ingredients were added: Vegetable oil, olive oil, water & butter and the dough was mixed for about 4 minutes on medium low.
The dough ball was placed in a dough doubling pail and allowed to rise for 1 hour.
After an hour the dough had doubled in volume.
The dough was stretched out and placed in the deep dish pizza pan. I covered the dough with plastic wrap and let it rise for 15 minutes in the pan.
The dough was fit into the bowl and then shaped to fit the pan and the edges were crimped. The dough was covered again and left for 15 minutes.
The pie crust is now on the Egg sitting on the Plate Setter which is installed legs down. The cooking temperature was 425 degrees.
The dough has baked for 10 minutes to firm up the crust and gets pulled off the Egg and the pan is brought back into the Kitchen to receive the toppings.
I used a half sheet pan with a wire cooling grid to serve as a topping station/trivet for the hot dough and pan. The toppings were pepperoni, Italian seasoning spice blend, grated parmesan-reggiano cheese, mozzarella cheese, sugar, minced garlic & canned finely diced tomatoes.
The first step was to combine the ingredients for the sauce: Diced tomatoes, Italian seasoning, sugar & garlic. They were thoroughly mixed and set aside.
Time to build the pizza. The first step is to lay in the mozzarella cheese fanned out along the bottom of the pizza.
The mozzarella cheese was fanned out in two layers total.
The pepperoni came next.
The tomato sauce mixture was placed over the pepperoni.
The grated parmesan-regianno cheese was the final topping for the pizza.
The topped pizza was drizzled with 2 tablespoons of olive oil.
The pizza is back on the Egg at 425.
Thepizza was done after 25 minutes. The topping was bubbly and the crust was cooked.
The pizza is cooling for 10 minutes on a trivet . This was some of the longest 10 minutes I have spent.
The 10 minutes are up and it is time to slice into the pie and eat.
I thought this pizza was delicious. I thought the crust was the equal of Pizzeria Uno’s crust and the filling was different but equally good compared to what you get at Uno. One of the people who was working on my house showed up for some punch list items had a slice. He siad it was the best pizza he’d ever had and was raving about the crispy crust.
The bottom of the crust was a nice even golden brown.
The sides were evenly cooked as well.