Chicago-style Deep Dish "Pizza" - not on grill

[JeffJ]

Beautiful!

[troymeister]

Nice looking pie!!

[smarkley]

Wonderful Pizza! Knob Creek always a good choice too!

[W.A.]

I recently tried the "Malnati Deep Dish with 15% Semolina" recipe posted by BTB on the pizzamaking.com website (thanks for turning me onto this Barry) with a few minor modifications. I cooked it in the oven, but next time I will try my gas grill or Weber. Growing up near NYC, this is not something I would call a "pizza". However, I really like these deep dish pies!

Makes one pie in a 9" round by ~1.5" high right angle pie pan

Dough Ingredients:
King Arthur All Purpose Flour (KAAP) 162g
Water 92g
Active dry yeast(ADY) 1/3tsp
Salt 1/4tsp
Olive oil 10g
Corn oil 34g
Butter 2g
Bob's Red Mill Semolina 29g
Total ~ 356g

1. Mix semolina, salt, KAAP (withold 1/4 cup) in a bowl.
2. Add water proofed with ADY (115 degrees, ~15min), mix, cover 30 minutes
3. Add rest of KAAP, oils, and butter (melted/cooled). Knead by hand for ~1min.
4. Put in ziplock, overnight.
5. warmed dough up 2hr. Heated oven to 475.
6. coated pie pan with crisco.
7. flattened dough and pushed up sides of pan to thin edges (kind of crimped).
8. Bottom layer of sliced mozzarella, then provolone
9. Layer of hot/sweet Johnsonville sauage (~1 lb) formed into patty.
10. Layer sliced deli style pepperoni
11. thick layer of homemade sauce (also from pizzamaking.com, recipe to follow)
12. Grated Grana Padano
13. Reduced oven temp to 450, turned on convection, baked ~27min.

Sauce
Muir Glen brand crushed tomatoes with basil - drained
No exact measurements -sorry
Oregano, thyme, pepper, ginger, garlic powder, onion powder, salt to taste
Squeeze of honey