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Home arrow Cookbook arrow Recipes
Categories Baking Di's Deep Dish Pizza
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Di's Deep Dish Pizza
Description:My recipe for deep dish pizza BGE style.

2 tablespoons olive oil
4-5 cloves minced garlic
1 28 oz can plum tomatoes
3 Tablespoons tomato paste
6 green onions (minced) or regular onion minced
1-1/2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon salt
1 heaping teaspoon sugar
2 teaspoons red wine (optional)

Italian sausage – mild, hot or a combination (cooked)
Turkey pepperoni

1/2 can sliced black olives
1/2 can sliced mushrooms
1/2 green bell pepper (sliced thin)
5 slices provolone cheese
5 slices mozzarella cheese
1/2 cup shredded Italian cheese blend

Pizza Dough – Cuisinart Recipe Collection
2 packages yeast
2 tsp sugar
2-1/2 cups warm water
6-2/3 cups flour
1 tbsp kosher salt
2 tsp olive oil


Pizza Dough
Dissolve yeast and sugar in warm water. Let stand 3-5 minutes until foamy. Using a food processor or stand mixer with dough attachment, combine flour and salt. Add yeast mixture slowly until a dough ball forms and cleans the sides of the work bowl. Knead an additional minute. Dough should be slightly sticky. Coat a large bowl with olive oil and cover all sides of the dough ball. Cover bowl with plastic wrap. Let dough rise 45 minutes – 1 hour, or until doubled in size. Place dough on slightly oiled surface. Roll out into desired size. Recipe will make enough dough for at least 2 deep dish pizzas. 

Pizza Sauce
Sauté garlic and onions in olive oil for 30 seconds. Add canned plum tomatoes, tomato paste, basil, oregano, salt, sugar and wine and mix well. Simmer for 20 minutes or until sauce thickens.

Assembly and Baking
Grease a 10-1/2 inch iron skillet with olive or vegetable oil.  Press pizza dough (about 1/4 of pizza dough) onto the bottom and up the sides of the skillet.  Spread about 1/2 cup sauce and top with provolone cheese.  Add sausage, pepperoni, olives, mushrooms and bell pepper.  Top with additional sauce (about 1/2 cup) and top with mozzarella slices. 

Roll out another piece of dough and use to top pizza sealing edges.  Top dough with about 1/3 cup of sauce and shredded Italian cheese blend.

Bake on BGE indirect at 450 degrees for 20-30 minutes or until done.  Let rest 5-10 minutes before slicing.

Number Of Servings:8Source:
Vegetarian:NoTime To Prepare:
Date:Mon 25 Jan 2010 01:03:25 UTCViewed:2929 times
Rating:4,50 (6 votes)

recipe rating
1 (bad)5 5 (good)

rjbbqComment added on: Tue 16 Mar 2010 16:57:12 UTC
Made the pizza last night to rave reviews!
I put the cast iron skillet on the plate setter with legs down. As a result the bottom was a bit burnt. Next time I will try with legs up and put the skillet on the grill. Perhaps that will prevent the burning on the bottom crust.
All in all my family was very pleased and that isn't easy to do!
ElCid2003Comment added on: Fri 11 Jun 2010 00:23:20 UTC
Used this recipe for my first BGE pizza tonight. Man was it good! Only used shrooms and pepperoni, and I bought a publix pizza dough instead of making my own. Next time I am going to buy the dough from Johnny's pizza. Definitly a crowd favorite for small partys. GGGGGGGGGGGGGGOOOOOOOOOOOOOOOOOOOOOOOOOODawgs!
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