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Chicago Deep Dish Pizza (pic heavy)

TjcoleyTjcoley Posts: 3,528
edited August 2012 in EggHead Forum
I've spent a lot of time in Chicago, where my home office was for 5 years.  Ate a lot of deep dish from Lou Malnoti's, Giordanno's, Gino's.  This was just as good, if not better than all of them.  A heck of a lot better than the Malnoti's frozen I've mail ordered over the years.  Pretty much followed the recipe from Jazzman I found on the forum:

The dough is pressed into a 10 inch pan

Layered with whole milk mozzarella

Thin layer of provolone, the some fresh mozzarella

A layer of precooked sausage (I used turkey sausage to keep it healthy)

Topped with sauce and freshly grated parm  

On to the Egg at 475 dome, indirect, raised grid for 35 minutes

Ready to eat

Fantastic taste

The yellow finches came to watch the cook
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA


  • Looks soooo good! Nice job
  • bigphilbigphil Posts: 1,390
    very good looking pie ,looks like this coming fridays cook wife has a deep dish pizza stone 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • XLBalcoXLBalco Posts: 604
    i was expecting a bust when i opened this since i live in chicago and have had pretty much every deep dish and stuffed pizza around :)... looks actually really good and i'd take a slice right now!   aweseome job
  • OutcastOutcast Posts: 112
    I've never had a deep dish pizza.  I'm thinking I might have to try that.  Looks very tasty.
  • TjcoleyTjcoley Posts: 3,528
    If you try it, be forewarned -  the dough is VERY oily. Almost disgustingly so.  Unlike any pizza dough you have ever used.  More like biscuit dough. I didn't even try to roll or stretch it.  Just pressed it into the pan.  With a 10 inch pan, only used about 2/3 of the dough. (Next time may try a stuffed crust Giordanno's type pizza with the remaining crust).  It turns out very buttery and flaky, just like it should.  By using a well seasoned pan, and coating it with crisco, had no problem with it sticking to the pan.  Came out clean.  
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • BrownieBrownie Posts: 1,023
    Tj, Thanks for the thread and the link. I will bookmark for future reference. Your pizza looks fantastic!
  • 10Driver10Driver Posts: 88
    Looks great but with all the fat in the dough and cheese the turkey sausage is a bust. 
  • TjcoleyTjcoley Posts: 3,528
    I was actually joking about the turkey sausage making the whole thing healthy.  I actually picked it up by mistake instead of regular italian sausage.  Tasted fine.

    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • 10Driver10Driver Posts: 88
    I figured you were joking, I meant it sarcastically. All in all a great looking pie.
  • GriffinGriffin Posts: 7,672
    That is one mighty fine looking pie.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • dude- bookmarked. Awesome
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • AviatorAviator Posts: 1,712
    Yes Bookmarked. Looks great. I am not a big fan of Chi town Pizza, but am gonna give this a try. They are messy and they cannot be picked up.


    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.


  • DelucaDeluca Posts: 116
    Heres my third go at this recipe! I've been looking for a deep dish recipe for a long time. This is great. 

  • Black_BadgerBlack_Badger Posts: 1,182
    edited September 2013
    Great post and link, thank you! I'm in SoCal and the only way to get authentic Chicago deep dish is to have it shipped. Lou Malnati's does this (as mentioned above) and it's still great, but it's just not the same...

    I'll be out in Chicago in early November and will be doing my damnedest to hit Ginos, Malnati's and Giordanos within three days. Not sure when I'm going to fit in Quartino and The Purple Pig, but I'll do what I can. 

    Cheers -
    Finally back in the Badger State!

    Middleton, WI
  • Cannot wait to try this one!

    I think many get frustrated with Chicago style when they try to eat it NY style... "picking up a slice".

    Chicago pies are served with a fork and knife for a
    L BGE
    Kennesaw, GA
  • TjcoleyTjcoley Posts: 3,528
    If you want to take it to the next level, here's a double crust Chicago style.

    I've actually switched to this dough (Page 2 of the link) for all my Chicago Deep Dish - easier to make and just as good.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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