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How to Make Authentic Chicago Deep Dish Pizza in Two Hours or Less

245

Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Ok, forgot to ask a real question, you put the sausage in cooked or raw? You said raw slab but I wanna make sure I don't f this up cause that could be a greasy mess and I'm obviously a pillar of health and diet and I'd hate to ruin my awesome physique... I really just don't wanna ruin my dinner... I'm a fat slob.
    Recipe calls for raw sausage. That's what I have used on the pies I have done and it was great. Watched a TV show about one of the Chicago places a long time ago. They put it on raw too.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • Awesome, that will be some good flavor, thanks!
  • Carolina Q
    Carolina Q Posts: 14,831
    edited July 2014
    Eggcelsior said:
    This isn't bad for a weeknight meal if I can get home early enough. Thanks!


    Finally found contact info for 
    the realdeepdish guy so I just sent him a note asking whether or not the dough has to come up to room temp before using. If not, you could make the dough the night before, refrigerate and then make a pizza in little more than the 35-ish minutes it takes to bake it!!!

    Assuming he replies, I'll post it here.


    ___________________

    Got a note from Ed at RealDeepDish...

    "When I refrigerate my dough, I usually take it out of the fridge and put it on the counter while my oven is preheating (45 minutes to an hour if you're using a stone).  
    Your dough can still be a little bit cold, and you will still have good results. 

    If your dough is too cold, your crust may end up a little denser than usual. 

    I wouldn’t press out your dough until you are ready to bake. 
    Shaping your dough in the pan will make your dough expand too much before you bake it. You’ll end up with a moat of bread around the pizza.

    If you’re looking for a quicker deep dish meal, I highly recommend LEFTOVERS

    Bake your deep dish on pizza night, then cut leftover pizza into slices and wrap them in heavy duty aluminum foil, store in your fridge for up to a week. Reheat slices in your toaster oven." 

    Looks like It's nearly as quick to start from scratch. You have to wait for the cooker to heat up and for the refrigerated dough to warm. Might as well wait for fresh dough to rise. And as for leftover pizza, I don't know about you, but I'm not a big fan.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • SGH
    SGH Posts: 28,791
    @Carolina Q
    Brother that's a excellent post. Thanks for sharing. As awful as I am at pizza I'm going to try that. Again thanks.

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • MO_Eggin
    MO_Eggin Posts: 282
    Thanks for posting this.  Looks delicious and certainly going to give it a try.
    LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
  • NDG
    NDG Posts: 2,431
    Nice post - thanks for the bookmark.  Very interesting to read that the sausage goes in raw.  
    So has anyone tried this recipe/dough using a cast iron skillet yet?
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
  • danv23
    danv23 Posts: 953
    Do we want this up high in the dome?  Right now on my XL I've got the plate setter feet up, grid, two bricks (side by side), pizza stone.  And ya, I checked to make sure the lid would close.  Let me know, and thanks!!!

    (pics to come)

    The DudeThis is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter SobchakNihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • anzyegg
    anzyegg Posts: 1,104
    Great post and idea with metal pan to save money and time. I'll have to try myself at some point. Thanks for the post and Happy 4th!
  • danv23
    danv23 Posts: 953
    I did the Gino's East version (cream of tartar and yellow food coloring).  It was amazing.  Sausage and pepperoni, used Contadina San Marzano style crushed tomatoes, and this was for a 14 inch pie.

    Couple of things, after draining the water from the tomatoes there was barely enough to cover.  Next time I will do TWO drained cans crushed tomatoes.  2nd, the top ingredients shrunk into the center, which based on my eye was due to the shrinking tomatoes from the heat.  I think 2 28oz cans (well drained) will fix that.  



    imageimageimageimageimageimage

    The DudeThis is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter SobchakNihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • Carolina Q
    Carolina Q Posts: 14,831
    Danv23, that looks awesome!! Glad you enjoyed it!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • GlennM
    GlennM Posts: 1,359
    I'm going to make this tonight. I don't have a pan but I do have a 12" lodge frying pan and a 13" paella pan. Which one do you think?
    In the bush just East of Cambridge,Ontario 
  • MO_Eggin
    MO_Eggin Posts: 282
    I made this on Sunday, changing out the "toppings" for black olives and mushrooms. As promised, start to finish was under 2 hours.  I ended up using a 10" cast iron skillet (couldn't find my deep dish pan), adjusted the dough recipe as instructed for size.  Cook time was just under 30 minutes; egg had been at 500+ for over an hour, adjusted it back to 425-450 when the pizza went on.  Cooked high in the dome (grill dome extender) on top of a baking steel.  Results were very good, but I would increase the amount of salt in the dough, was a bit too bland for my palate; the salt in the toppings suggested in the recipe - sausage / pepperoni - could potentially be the difference.  Sorry, no pics (so I guess it didn't happen?).

    Thanks again to @CarolinaQ for posting this recipe.
    LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
  • Eggbertsdad
    Eggbertsdad Posts: 804
    edited July 2014
    My buddy just got back from Chicago and his 1st stop when he gets there is ALWAYS to Lou Malnatti's. Well, I told him I was bringing over the grub for the World Cup finals tomorrow.

    @Carolina_Q or anyone else that has made this have any extra tips?

    @danv23...nice job! I see you almost made a full sausage patty on the top of the cheese.

    I went to a restaurant supply store this week and they gave me an old beat up 12 inch, fairly heavy, pan that looks like it was used for deep dish. The wife cleaned it up and it looks brand new.

    Also, I made my own Italian sausage for the main event tomorrow. I'll post pics of the cook.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • Carolina Q
    Carolina Q Posts: 14,831
    No extra tips from me. Well, except the one about never trying out a new recipe on others! LOL. Just follow the directions on realdeepdish. Works for me. And yes, I make one huge sausage patty, or smaller sections pieced together. Not sure that part matters much.

    Good luck. Enjoy!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • Eggbertsdad
    Eggbertsdad Posts: 804
    No extra tips from me. Well, except the one about never trying out a new recipe on others! LOL. Just follow the directions on realdeepdish. Works for me. And yes, I make one huge sausage patty, or smaller sections pieced together. Not sure that part matters much. Good luck. Enjoy!
    Thanks! 

    Can't wait considering this is being compared to Lou's! HA!

    Lou doesn't bake on a BGE! 
    B-)
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • Carolina Q
    Carolina Q Posts: 14,831



    No extra tips from me. Well, except the one about never trying out a new recipe on others! LOL. Just follow the directions on realdeepdish. Works for me. And yes, I make one huge sausage patty, or smaller sections pieced together. Not sure that part matters much.

    Good luck. Enjoy!

    Thanks! 

    Can't wait considering this is being compared to Lou's! HA!

    Lou doesn't bake on a BGE! 
    B-)

    Neither do I. :D Well, I have, but I do most pizza in the oven.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • jerryb78
    jerryb78 Posts: 215
    I've attempted to clone the Chicago deep dish before with limited success.  I'm absolutely going to try this.
    LBGE
    Menasha, WI
  • Eggbertsdad
    Eggbertsdad Posts: 804
    My dough looked good when I pressed it out. I used about 12 oz of sliced mozz, 1/2 lb or so of Italian sausage, and about 14 oz of sauce drizzled on top.

    It's been on about 10 minutes and I took a peek to see how it's coming along. I see a ton of liquid on top. Is that normal? Will it evaporate off? 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • DMW
    DMW Posts: 13,832
    My dough looked good when I pressed it out. I used about 12 oz of sliced mozz, 1/2 lb or so of Italian sausage, and about 14 oz of sauce drizzled on top.

    It's been on about 10 minutes and I took a peek to see how it's coming along. I see a ton of liquid on top. Is that normal? Will it evaporate off? 
    I have no idea, not a deep dish expert by any means, but just curious, did you use fresh mozz or dry? High moisture mozz might be the culprit. Again, just guessing here.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • Carolina Q
    Carolina Q Posts: 14,831
    Don't know. Never looked at mine until I thought it was almost done. You didn't say what size pie, but for my 9" pies, 14 oz sauce would be too much I think.

    And as DMW said, fresh mozzarella would be too wet. Though its under the sausage so you wouldn't see it until you sliced it.

    Hope it was good!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • Eggbertsdad
    Eggbertsdad Posts: 804
    Thanks for the replies. It was a 12" pie. The liquid had to be from the mozz, although I did use low moisture. It did evaporate and the pie was out of this world. This recipe is a winner!

    Thanks for the recipe
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • Thank you for helping me decide on next Saturday's dinner! can't wait!!
  • Eggbertsdad
    Eggbertsdad Posts: 804
    Thank you for helping me decide on next Saturday's dinner! can't wait!!
    It was as simple as the OP made it out to be. The dough was easy to make and it worked beautifully. 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • Carolina Q
    Carolina Q Posts: 14,831
    So glad you enjoyed it. I think it is one of the easiest pies to make and unless you are a NY style pizza snob like Jon Stewart, one of the tastiest.

    It doesn't fold well though. :D

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • matthethamm
    matthethamm Posts: 51
    edited July 2014
    Made this tonight.  Success!  Wife enjoyed.  Very easy recipe.  Thanks for the recipe and links!

    EDIT.  Trying to upload.  Will when I figure how to get the URL attached here
    Matt Hamm
    Eggin' in Alabama
  • Carolina Q
    Carolina Q Posts: 14,831
    Come on guys... PICS or it didn't happen!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • GlennM
    GlennM Posts: 1,359
    I made it. Was easy and turned out great. I used a cast iron pan (lodge 12"). Wife said she liked the traditional pizza better but I thought it was great!
    In the bush just East of Cambridge,Ontario 
  • NDG
    NDG Posts: 2,431
    I made it as well and agree . . . easy & good stuff!
    image
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
  • Looks awesome, alas though my family will only do thin crust stuff. 
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • NDG said:
    Nice post - thanks for the bookmark.  Very interesting to read that the sausage goes in raw.  
    So has anyone tried this recipe/dough using a cast iron skillet yet?

    Ready to go in!