Chicago Style Deep Dish on the Big Green Egg (Kamado Grill)

The Big Green Egg grill is a portable oven that allows you to cook both in-door and out. It’s ideal for tailgating, camping, or even potlucks!

To make the Chicago Style Deep Dish on the Big Green Egg (Kamado Grill), you will need to preheat your grill for about 20 minutes, then place a pizza stone in the center of the grill. Next, add cornmeal and flour to a bowl and mix together. Then, coat your hands with olive oil and use them to form balls of dough. Place the balls on top of the hot pizza stone and cook for about 8 minutes or until they are browned on top.

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Everyone enjoys a nice Chicago-style deep dish, so why not make one on the Big Green Egg and serve it straight to your table? This delectable Chicago Style Deep Dish is simple to cook and has a hint of smoky flavor.

Ingredients for Chicago Deep Dish

Mozzarella Cheese, 8 ounce
Pizza Cheese (8 oz) (or more mozzarella)
the the pepperoni (or whatever other ingredients you enjoy on your pizza)
Parmesan Cheese, grated

Ingredients for Deep Dish Dough in Chicago Style

Cornmeal, 1/4 cup
Warm Water (1 1/4 cup)
3 1/4 cup flour (all-purpose)
Salt, 3 teaspoons
Sugar, 3 teaspoons
Yeast, 3 teaspoons
Butter (eight tablespoons) (1 Stick, Cubed)

Ingredients for Chicago Style Deep Dish Sauce

Red onion, 1/4 cup each
Tomato Sauce, 8 ounces
Crushed Tomato, 28 oz
Salt, 1 teaspoon
Dried Basil, 1/2 teaspoon
1 teaspoon garlic, minced
1/2 teaspoon oregano, dried
1 teaspoon of sugar
Butter, 2 tablespoons

Ingredients for Pizza

Because my kids are finicky about some foods, this recipe only contains pepperoni, but feel free to add sausage, bacon, peppers…and/or replace for the pepperoni.

Cooking the Chicago Style Deep Pizza on the Big Green Egg

Cooking the Chicago style deep dish at 425 degrees is ideal. It’s an indirect cook, thus the plate-setter should be positioned with the fee pointing upward. The pizza will take 30-40 minutes to cook.

How to Make Dough for a Chicago Deep-Dish Pizza

To begin, cube the butter in preparation for the dough.

Combine all of the Ingredients in Dough in a large mixing bowl.

Combine all Ingredients carefully.

Cover it with plastic wrap and place it on the counter to rise for an hour.

How to Make Chicago Style Deep Dish Pizza Sauce

This meal is fantastic with standard Prego pizza sauce, but since this recipe was discovered, why not go all out and create the sauce as well?

In a food processor, finely chop the red onion.

Melt the butter in a sauce pan.

Combine the garlic, sugar, and salt.

Add the red onion and cook it with it.

Stir in the tomato sauce once the red onions have been sautéed.

Add the chopped tomatoes and mix well.

Finally, add the basil and oregano, and your pizza sauce is ready to use.

How to Make Deep Pizza in the Chicago Style

The dough is ready to use after an hour of resting and rising. Refrigerate it for 20-30 minutes if it is too soft to work with. The butter will firm and the dough will be easier to deal with.

To prevent the baking mat from sticking, sprinkle some flour on it.

You’ll want to roll out the dough to be larger than the cast iron pan. This is to provide room for the cast iron pan’s side height.

3 tablespoons extra virgin olive oil added to cast iron pan, making sure all sides are well coated.

Place the dough in the pan and press it against the sides.

Begin by putting a full bag of mozzarella cheese in the oven.

Toppings and Ingredients for pizza are optional.

Pizza sauce should be used to cover the cheese and pizza toppings.

Cover the pizza sauce with a second layer of cheese, in this case Kraft’s “Pizza” mix.

Sprinkle the top with some Parmesan Cheese, grated.

Add the Chicago Style Deep Dish Pizza to the Big Green Egg once it has been heated to 425 degrees and the plate setter / conv”egg”tor has been inserted.

Cook for 30-40 minutes, or until golden brown and crispy on top. Remove and have fun!

1 hour to prepare

Time to prepare: 40 minutes

1 hour and 40 minutes total

Ingredients

Ingredients for Chicago Deep Dish
Mozzarella Cheese, 8 ounce
Pizza Cheese (8 oz) (or more mozzarella)
the the pepperoni (or whatever other ingredients you enjoy on your pizza)
Parmesan Cheese, grated
Ingredients in Dough
Cornmeal, 1/4 cup
Warm Water (1 1/4 cup)
3 1/4 cup flour (all-purpose)
Salt, 3 teaspoons
Sugar, 3 teaspoons
Yeast, 3 teaspoons
Butter (eight tablespoons) (1 Stick, Cubed)
Ingredients in Sauce
Red onion, 1/4 cup each
Tomato Sauce, 8 ounces
Crushed Tomato, 28 oz
Salt, 1 teaspoon
Dried Basil, 1/2 teaspoon
1 teaspoon garlic, minced
1/2 teaspoon oregano, dried
Sugar (1 teaspoon)
Butter, 2 tablespoons

Instructions

Cut the butter into tiny pieces to produce the dough.
Combine all Ingredients in Dough into a bowl. Knead / mix by hand thoroughly. Cover with cling wrap and leave it on the counter to rise for an hour.
Red onion should be minced in a food processor.
In a sauce pan, melt the butter and add the red onion, garlic, sugar, and salt. Onions should be sautéed.
Once the onions are sauteed, stir in the remaining Ingredients in Sauce. Set aside to cool.
After an hour, the dough is ready to be rolled out, but it must be bigger than the cast iron pan to allow for dough to be rolled up the sides.
Place the mozzarella cheese over top.
Then add all of your favorite toppings (in this recipe it is just pepperoni).
Then add the pizza sauce followed by pizza blended cheese and wrap the deep dish up with some Parmesan Cheese, grated.
Preheat the Big Green Egg to 425°F and prepare for an indirect cook. Cook for 30-40 minutes, or until the crust is golden brown and crispy, after the oven is up to temperature. Remove from the oven, chill, and enjoy!

The “Stromboli on big green egg” is a food that is typically made in Chicago style. It consists of pizza dough, cheese and other ingredients wrapped up in dough and put into the hot coals of a grill. Reference: stromboli on big green egg.

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