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Double crust Chicago Style Stuffed Pizza

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Comments

  • That looks fantastic! Thanks for the pics. Will be in my rotation soon when I can be reunited with the Egg.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • SmokeyPittSmokeyPitt Posts: 8,713
    Brilliant TJ!  I love the idea of the full crust.  Great idea and great execution!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Awesome looking pie.  You've now raised the bar pretty high for deep dish.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • thetrimthetrim Posts: 1,437
    Incredible.  Very nice job!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
  • GaryLangeGaryLange Posts: 305
    This reminds me just how much I miss my Giordanno's Stuffed Pizza's. You hit a home run with this one for sure.
  • BudgeezerBudgeezer Posts: 575
    Nice!
    Edina, MN

  • bccomstockbccomstock Posts: 337
    What dough recipe did you use?
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • TjcoleyTjcoley Posts: 3,502
    edited June 2013
    What dough recipe did you use?
    I've had this a while.  I believe it was from the Food Network.  Original said to oil the pan with olive oil, but I've had better results with Crisco.  Usually put in fridge overnight, but this was last minute, so just let it rise for 3 hours in the bowl, then another hour or so in the pan.  Results were great.  If using an 11" pan, makes enough for 2.

    Chicago-style Deep Dish Pizza Dough

    1 1/2 cups warm water

    1/2 tablespoon active dry yeast

    1/2 tablespoon sugar

    3 1/2 cups all-purpose flour

    1/2 cup semolina flour

    1/2 cup shortening

    1 teaspoon salt

     Mix water, yeast & sugar.  Let sit for 5 minutes

     Using dough hook on mixer add shortening, 2 cups of the AP flour and salt then mix for 5 minutes.  Add 1 more cup of AP flour and the semolina flour, mix until a dough ball is formed.  Add the remaining 1/2 of AP flour as needed.  Dough should be wet but shouldn't stick to your hands.

     Put in frig to rise over night.  Take out about 2 - 3 hours before use.

     Stabilize Egg to 500 degrees for at least 30 minutes before baking. Raised Indirect.

     Grease a deep dish pizza pan with Crisco. Pat out dough in the pan and top.

    Bake about 15 - 20 minutes.

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Gotta try it
  • SGHSGH Posts: 21,369
    edited October 2014
    I'm a little over a year late but seeing how someone bumped it I feel obligated to say WOW!! That's insane my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • TylerATylerA Posts: 85
    I really like deep dish on the egg. Yours looks great!!!
    LBGE
    Huffman, TX
  • Amazing! Thanks for sharing
  • Ladeback69Ladeback69 Posts: 3,838
    That looks tasty. I like all kinds of pizza especially deep dish. To me deep dish is true pizza pie with having a bottom crust stuff in the middle and a top crust. My in laws and wife love the greasy NY style stuff more. It's good, but I rather have deep dish. :P
    XL, WSM, Little Kahuna, Coleman RoadTrip Gas Grill

    Kansas City, Mo.
  • TjcoleyTjcoley Posts: 3,502
    Wow. Blast from the past being bumped. I may need to do another this weekend.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • TjcoleyTjcoley Posts: 3,502
    The bump of the post inspired me to make it again.  Double crust, stuffed with a layer of Provolone, a layer of sausage and a layer of mozza.  Topped with another crust, and when it started to brown, some sauce, parm cheese, oregano, and half pepperoni.  Great pizza.

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • SGHSGH Posts: 21,369
    Brother you have those pizzas down to a art. Excellent looking to say the least.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • blind99blind99 Posts: 2,867
    Yup looks perfect. Ginos east would be jealous!
    Chicago, IL - Large BGE - Weber Gasser - Weber Kettle
  • KiterToddKiterTodd Posts: 1,558
    I have never been a fan of Chicago style stuffed pizza....until I saw yours!
    That looks great.  Now I may have to figure out how to make this.   You may have converted a thin crust advocate to try making a stuffed pizza. 
    =D>
    LBGE/Maryland
  • GATravellerGATraveller Posts: 3,087
    Looks amazing.  Can't wait to try this.  Atlanta needs a good deep dish restaurant.
    "They don't love themselves so they can't love no one else"
    -Peter Tosh

    Peachtree Corners, GA
  • I used ur post to do this one over the weekend. Pepperoni, Italian Sausage and Bacon.
  • XC242XC242 Posts: 880
    @rainey75, looks like your salt and pepper shakers are having a good time. May I suggest they get a room...
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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