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First Chicago Style Pizza on the BGE, cooked in Cast Iron Skillet


  • grege345grege345 Posts: 3,502
    Sounds great. Details?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • corey24corey24 Posts: 318
    Yes, Details please.  My wife was just asking about this today.  Recipe? Temps?

    XL Egg Owner Since Dec 2013 - Louisiana

  • EagleIIIEagleIII Posts: 206

    photo ChicagoStylePizza3_zpsb131677b.jpgphoto ChicagoStylePizza2_zps6ad67445.jpgphoto ChicagoStylePizza4_zps67858df5.jpg

    Not sure if I can get thes pics to post, as that seems to be one of my weak any rate, my inspiration to try my first Chicago Style Deep Dish Pizza came from all of you more experienced types on this thanks to all of you who post and motivate those like me.  I have only been in the Egging game for about 10 months and had a hankering for Chicago I read all the posts on here that I could on that subject and voila!  This was a 4 cup of flour ball of pizza dough, overnight rise in the fridge, second rise in the Cast Iron Skillet (12").  Made my own pizza sauce and did the typical Chicago Style - Sausage, Shredded Mozzarella, Sauce, Basil, Oregano, and top with Parmesan.  In the Egg at 400, Platesetter legs down, 1/2" spacers and Skillet on top of the spacers for 45 mins.  Crazy-Good and SWMBO loved it, so that means I get to do it again!

    Again, thanks again to all of you more experienced types who post and motivate those like me!

  • grege345grege345 Posts: 3,502
    I'm doin this. This weekend!!!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • EagleIIIEagleIII Posts: 206



    Sorry about that first picture with no you can see, the picture thing is still my weak link on this forum.  OK - RECIPE is that wasa  1 lb ball of pizza dough...if you make your own, that is about a four cup ball of dough.  Let rise once, then punch down and let rise in your oiled Cast Iron Skillet(does NOT have to be Cast Iron, I just like it).  After second rise in skillet, punch down with knuckles, leaving a 1/2" or so "lip" of dough around the outside edge for the crust, then top with 1lb browned crumbled sausage, 1 lb shredded Mozzarella(shred your own...cheaper and it melts way better), then top the cheese with pizza sauce(your choice...make your own is way better than bought...we can talk sauce recipes if you need), then top sauce with shredded parmesan, sprinkle top with dried Basil and dried Oregano, probably a teaspoon each on a pizza this size.  Drizzle with two or three tablespoons of Olive Oil and place in the Egg at 400.  Platesetter legs down, 1/2" spacers on the PS and place your skillet on top of the spacers.  Should take about 40 - 45 mins.  Good Luck, but be prepared to make a lot more of these once your family gets a taste! 

  • corey24corey24 Posts: 318
    No prob, Looks awesome.

    XL Egg Owner Since Dec 2013 - Louisiana

  • It looks very good. I haven't tried a pizza yet, but I plan to very soon.

    Louisville, GA - 2 Large BGE's
  • henapplehenapple Posts: 14,954
    Num Num Num
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Carolina QCarolina Q Posts: 8,942
    Looks good! That's how I used to make 'em until I found this. For an authentic Chicago deep dish, go here... ... to read about the intricacies. And then click on his pdf for the recipe. He gives you different amounts depending on the size of your pan. He also has a very short video on how to make the dough. Watch it!! Literally, 5 minutes or less, by hand!! From the time you open the bag of flour until you take your first bite... about 2 hours. No overnight. No 3 days cold rise in the fridge. Two hours and you are eating pizza!!!

    Oh, and don't use shredded cheese. get a block of dry mozz and slice it. Lay the slices on the dough, then the (uncooked) sausage, then whatever other toppings, then sauce. Maybe a little parm-reg on top. The sliced mozz layer keeps everything else from making the dough soggy. 

    Short of heating up a frozen DiGiorno, this is the easiest pizza you will ever make! And IMO, one of the tastiest! Mine looks like this...


    If you’re afraid of butter, use cream.    Julia Child

    Central Connecticut 

  • MickeyMickey Posts: 16,654
    The crust have cornmeal in it?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • NDGNDG Posts: 1,343
    Ha mickey, I opened the site and scrolled down to find this . . . funny test.
    Columbus, Ohio
  • EagleIIIEagleIII Posts: 206

    @Carolina Q - Thanks for the are right, that does look easy and a lot faster.  Going to give it a try!  Thanks for the input!


  • EagleIIIEagleIII Posts: 206
    @henapple - Thanks for the compliment.....that meas a lot coming from a guy with 8,100+ posts!
  • @Carolina_Q has the best tip, use thin sliced Mozza, not shredded. Overlap the slices starting in the middle of the pie, they will hold the sides to the pan as you press them in place. The key is thin slices, IMO, two layers avoids the liquid from the toppings wetting the crust. After slicing, I leave the cheese out on the counter to dry a bit, or in the fridge without cover for 2-3 hours. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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