Chicago Style Deep Dish Pizza Recipe

Here is my version of the Chicago Deep Dish pizza that I posted yesterday. It is a variation of a recipe found on the forum in recipes under baking. I have tweaked it some and I am very happy with the results:

CHICAGO STYLE DEEP DISH PIZZA PIE

Pizza Dough Ingredients

Bread Flour 408.75 g (sifted)
Semolina 136.25 g
Water 255.58 g
ADY 4.00 g
Salt 2.50 g
Olive Oil 15 g
Corn Oil 10 g
Butter melted 5.50 g
Sugar 8.00 g
Crm of Tartar 4.00 g
Water ½ cup for proofing

Additional Ingredients:
Oregano, powdered garlic, basil, salt & pepper
Honey

Directions:

Add ADY to ½ cup water and the sugar. Water should be heated to 90-105 degrees. Let proof for 10-15 minutes.

Sift the bread flour & mix the semolina and salt with the sifted flour, but withhold 1/2 cup of the flour.
Add the previously proofed ADY to the flour. Add the additional water as needed. Mix with a wooden spoon and by hand to form a ball. Cover and let rest for around 25 minutes in a warm part of the kitchen.

Add the rest of the flour along with the melted and cooled butter, sugar & cream of tartar. Now add the oils as needed. Knead for a very short time (est. 1 -2 mins.) Add a teaspoon or two more of the flour if needed.
Put the formed dough ball into a Ziploc bag and into the refrigerator for 24 -48 hours. It can be divided in half to make 2 9” pies as well.

Pie Ingredients & Cooking Procedure

Sliced mozzarella cheese (not shredded)
Sliced provolone cheese (not shredded)
Italian sausage (cooked & drained)
Pepperoni
6 in 1 tomato sauce (drained)(or other sauce if 6-1 is not available)
Oregano (to taste)
Dried basil (to taste)
Garlic (to taste)
Sea Salt (to taste)
Honey (a good squirt or two over the sauce)
Grated fresh parmesan cheese


2. Set the BGE up indirect at 400 (no more) using the platesetter. When ready to cook place the deep dish pan on the cooking grate above the platesetter.

3. Take the dough out of the refrigerator when ready to bake about 2 hours before baking. When ready to work the dough lightly rub Crisco, not olive oil into the pizza pan. Then place the dough in the pan and pat out dough. Using a pan with 2" high straight-sides, crimp and or pinch the edges of the crust very hard to give the crust a nice real thin edge, as opposed to a thicker or fatter rim.

4. Drain the tomatoes and add basil, garlic, oregano, salt & pepper to taste. Set aside.

5. Layer sliced Mozzarella cheese covering the bottom of the crust, then add provolone cheese pieces, then pepperoni then cooked & drained italian sausage (you cook it first so it doesn’t add any “juice” to the pie – other wise things can get messy). Add enough tomato sauce to cover the whole pie. Add a good dash of honey over the top of the tomato sauce. Add enough grated parmesan and mozzarella to cover the pie. Bake the pizza at 400 degrees (make sure your grate temp is no more than 400, or you'll burn the pie!). After 15 minutes turn the pizza 180 degrees and continue to bake for about 10-15 minutes more. Check doneness by touching the crust.

Take the pie out of the BGE and let cool for 10-15 minutes. Take a knife and run around the outside edges of the pie. The whole pie should be able to be turned out onto a cutting board.

Slice & Enjoy!