Grilled Chicago-style Deep Dish Pizza
July 23, 2014
Recently one of my sons went on a school band trip to Chicago and while it was truly a once-in-a-lifetime experience, he did come home wishing that he had been able to try his first slice of Chicago deep dish pizza. Unfortunately it’s almost impossible to find this windy city staple in Memphis so I decided to try my hand at making one at home…on the grill. After some research, I came up with a flaky, buttery crust which is key to a great deep dish pizza. That, couple with a lotta cheese, a lotta sausage and a lotta sauce, made for a great grilled pizza that we’ll definitely be doing again soon!
1 tsp. sugar
1.4oz. package dry active yeast
1.5 cups warm water
4 cups flour
¼ cup cornmeal
½ cup butter, softened
2 tsp. Kosher salt
2 tbsp. olive oil
28 oz. can crushed tomatoes
2 cloves garlic, minced
½ tsp. dried oregano
½ tsp. dried thyme
2 leaves basil, chopped
2 tsp. chopped parsley
1 lb. ground sausage
1 lb. grated mozzarella cheese
¼ cup grated Parmesan
Combine water, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Allow it to sit for approximately 5 minutes until it begins to foam. Add 1 cup flour, cornmeal, 3 tbsp. of the butter, and salt. Mix on medium, slowly adding additional flour until a dough ball forms. Coat a large bowl with olive oil and add the dough ball. Cover the ball with a damp dishtowel and allow the dough to rise for approximately 1 hour until it has doubled in size. Melt the remaining butter and set aside. Roll out the dough in to a ½ inch thick rectangle and brush with the melted butter.
Starting at one end, Begin rolling the dough into a log. Fold the ends of the log in to the center and shape in to a ball. Return the dough to the oiled bowl and let it rise for another 30 minutes.
Prepare grill for medium-low heat cooking (approximately 300 degrees). Combine canned tomatoes, oregano, thyme, basil, and parsley in a medium saucepan and heat on the grill for 15-20 minutes, stirring frequently until the sauce has thickened. As the sauce simmers, place ground sausage in a medium frying pan and cook on the grill until completely browned. Remove the sauce and sausage from the grill and set aside. Place a pizza stone on the main grill grate and begin opening the vents until the grill heats to approximately 400 degrees.
Grease the sides of the pizza pan. Roll the dough out in to a large circle and place in the pizza pan.
Shape the dough so that it comes up on the sides of the pan at least 1 inch. Top the dough with mozzarella cheese, followed by the ground sausage, then the tomato sauce. Sprinkle Parmesan cheese over the top of the pizza and place on the grill on top of the pizza stone.
Place the cover on the grill and allow the pizza to cook for 30-40 minutes until the crust is nicely browned and the sauce begins to bubble. Remove the pizza from the grill, slice and serve.
- Clint Cantwell, Grilling.com Editor