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Every one loves a good Chicago style deep dish so why not throw it on the Big Green Egg and bring it right to your table? This is an easy to make delicious Chicago Style Deep Dish with a touch of that smoke flavor.

Chicago Deep Dish Ingredients

  • 8 oz – Mozzarella Cheese
  • 8 oz – Pizza Cheese (or more mozzarella)
  • Pepperoni (or whatever other ingredients you enjoy on your pizza)
  • Grated Parmesan Cheese

Chicago Style Deep Dish Dough Ingredients

  • 1/4 Cup – Cornmeal
  • 1 1/4 Cup – Warm Water
  • 3 1/4 Cups – All Purpose Flour
  • 3 Teaspoons – Salt
  • 3 Teaspoons – Sugar
  • 3 Teaspoons – Yeast
  • 8 Tablespoons – Butter (1 Stick, Cubed)

Chicago Style Deep Dish Sauce Ingredients

  • 1/4 each – Red Onion
  • 8 oz – Tomato Sauce
  • 28 oz – Crushed Tomato
  • 1 Teaspoon – Salt
  • 1/2 Teaspoon – Dried Basil
  • 1 Teaspoon – Minced Garlic
  • 1/2 Teaspoon – Dried Oregano
  • 1 Tablespoon – Sugar
  • 2 Tablespoons – Butter

Pizza Ingredients

This particular recipe is just pepperoni as my kids are fairly picky when it comes to certain things but feel free to add some sausage, bacon, peppers…and or substitute for the pepperoni.

Setting the Big Green Egg for the Chicago Style Deep Pizza

The Chicago style deep dish is best cooked right around 425 degrees. It is an indirect cook in which you’ll want the plate-setter installed with the fee facing upward. The pizza will cook for 30-40 minutes.

How to Make the Dough for the Chicago Deep Style Pizza

Start out by cubing the butter in preparation for the dough.

In a large bowl, combine all the dough ingredients.

Mix all ingredients together thoroughly.

Once complete, cover with plastic wrap and leave it on the counter to rise for an hour.

How to Make Pizza Sauce for the Chicago Style Deep Dish

I love this dish with regular Prego pizza sauce but this recipe was found and why not go all out and make the sauce too!

Start out by mincing the red onion in a food processor.

In a sauce pan, melt the butter.

Add the minced garlic, sugar and salt.

Mix in the red onion and saute them.

Once the red onions are sauteed, stir in the tomato sauce.

Stir in the diced tomatoes.

And finally, stir in the basil and oregano in which the pizza sauce is ready to go.

How to Make the Chicago Style Deep Pizza

After the dough has sat for an hour and risen it is ready to be used. If it is too soft to work with you can refrigerate it for 20-30 minutes. This will harden the butter and make the dough more workable.

Start out by putting some flour on the baking mat to prevent it from sticking.

Roll the dough out in which you’ll want it to be bigger than the cast iron pan. This is to accommodate the height of the side of the cast iron pan.

Add 3 tablespoons of extra virgin olive oil to the cast iron pan and ensure all sides are covered good.

Place the dough in the pan and work it up the sides of it.

Own - Chicago Style Deep Dish Pizza - Add Mozzerella Cheese

Start out by adding a full bag of mozzarella cheese.

Add your favorite pizza toppings / ingredients.

Cover the cheese and pizza toppings with the pizza sauce.

Own - Chicago Style Deep Dish Pizza - Add Pizza Cheese

Cover the pizza sauce with another later of cheese in which we prefer Kraft’s “Pizza” blend of cheese.

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Sprinkle the top with some grated Parmesan cheese.

With the Big Green Egg fired up and dialed into 425 degrees, with the plate setter / conv”egg”tor inserted, add the Chicago Style Deep Dish Pizza.

Cook for 30-40 minutes or until the dough is golden brown and crispy. Remove and enjoy!

Own - Chicago Style Deep Dish Pizza - Finished Product
Yield: 5

Chicago Style Deep Dish Pizza

Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Every one loves a good Chicago style deep dish so why not throw it on the Big Green Egg and bring it right to your table? This is an easy to make delicious Chicago Style Deep Dish with a touch of that smoke flavor.

Ingredients

  • Chicago Deep Dish Ingredients
  • 8 oz - Mozzarella Cheese
  • 8 oz - Pizza Cheese (or more mozzarella)
  • Pepperoni (or whatever other ingredients you enjoy on your pizza)
  • Grated Parmesan Cheese
  • Dough Ingredients
  • 1/4 Cup - Cornmeal
  • 1 1/4 Cup - Warm Water
  • 3 1/4 Cups - All Purpose Flour
  • 3 Teaspoons - Salt
  • 3 Teaspoons - Sugar
  • 3 Teaspoons - Yeast
  • 8 Tablespoons - Butter (1 Stick, Cubed)
  • Sauce Ingredients
  • 1/4 each - Red Onion
  • 8 oz - Tomato Sauce
  • 28 oz - Crushed Tomato
  • 1 Teaspoon - Salt
  • 1/2 Teaspoon - Dried Basil
  • 1 Teaspoon - Minced Garlic
  • 1/2 Teaspoon - Dried Oregano
  • 1 Tablespoon - Sugar
  • 2 Tablespoons - Butter

Instructions

  1. To make the dough, dice the butter into small cubes.
  2. Combine all dough ingredients into a bowl. Knead / mix by hand thoroughly. Cover with cling wrap and leave it on the counter to rise for an hour.
  3. In a food processor, add red onion and mince.
  4. Melt butter in a sauce pan and add the red onion, garlic, sugar and salt. Saute the onions.
  5. Once the onions are sauteed, stir in the remaining sauce ingredients. Set aside to cool.
  6. After an hour the dough is ready to be rolled out in which it will need to be larger than the cast iron pan to accommodate getting dough up the sides.
  7. Add the mozzarella cheese.
  8. Then all your preferred toppings (in this recipe it is just pepperoni).
  9. Then add the pizza sauce followed by pizza blended cheese and wrap the deep dish up with some grated Parmesan cheese.
  10. Dial the Big Green Egg into 425 degrees and setup for an indirect cook. Once up to temp add the dish and cook for 30-40 minutes or until the crust is golden brown and crispy. Remove, let cool and enjoy!

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Author

I have a bachelor's degree in construction engineering. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. Outside of family, I love grilling and barbequing on my Big Green Egg and working on projects around the house.

2 Comments

    • When doing deep dish’s I like to use a 12″ round which is about 2″ deep. Lodge makes a great pan for this that can be found here.

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