Deep Dish Pizza on the Big Green Egg

Deep is the pizza as are the flavors.

Today we are trying something new as we team up with Youtuber Damon Brown to collaboratively tackle a new recipe.  We here at tEGGsty are big fans of Damon and his Big Green Egg videos.  Together with Damon we thought it would be interesting to attempt the same recipe at the same time and post complimentary videos of our work.  In so doing we hope to provide an additional perspective and a second take on the same method. It has been super fun working with Damon and getting to know him and we look forward to working with him again on future projects.

As we narrowed in on what recipe to try Damon proposed the idea of a deep dish pizza.  I will confess that my New York roots recoiled a bit at the thought of pulling any pizza without a thin crust off of my grill.  The first question that escaped my cynical mouth was ‘How do you fold it?’ But this is an excellent opportunity to stretch out of my comfort zone and try new things.  This is also a great example of why working collaboratively is super exciting.  I do love pizza – and an entire mid-west city that deals with those insufferable winters can’t be wrong.  And so our first collaborative project is kicking off with Deep Dish Pizza headlining the show.

Be sure to check out Damon Brown’s take to get the full collaborative experience:

On with the show

Damon’s go-to recipe for deep dish pizza can be found on 12 Tomatoes and it was the recipe we adapted for our respective efforts at a deep dish pizza on the Big Green Egg.

The Dough

• 2 cups all-purpose flour
• 4 1/2 teaspoons yellow cornmeal
• 1 teaspoon salt
• 1 1/2 teaspoons instant yeast
• 1 tablespoon olive oil
• 2 1/2 tablespoons melted butter (cooled to a warm ~110 degrees)
• A little more than 1/2 a cup of 110 degree water

Mix all of the ingredients together in a bowl until it can be managed by hand.  Continue to knead on a well floured surface for approximately 7 minutes or until the dough is smooth and is sporting some elasticity.

Using a paper towel lightly apply a small amount of olive oil to the entire inside of a bowl.   Place the dough in the bowl and cover.  Let the dough sit at room temperature for approximately an hour or until the dough has risen to a little less then double the size.

Prepare the Egg

A deep dish pizza calls for two phases of work for the Egg.  The first round of effort will be to make the sauce requiring an indirect cook set at about 300 degrees. The second phase will be the actual baking of the pizza and the Egg will need to be bumped up to 425.

• Set the egg for an indirect cook at 300 degrees.
• Preheat a dutch oven

Make the Pizza Sauce

The sauce is one of the highlights of this recipe and is worth making all by itself.  We’ve broken the sauce out into its own recipe for just such an occasion.

• 2 tablespoons unsalted butter
• 1/4 cup chopped onion
• 1/2 teaspoon dried oregano
• 4 garlic cloves, chopped
• 1 28 ounce can of crushed tomatoes
• 1/2 teaspoon sugar
• 2 tablespoons fresh basil chopped
• 1 tablespoon olive oil
• salt and pepper to taste

Head over to the preheated dutch oven on the Egg and melt the butter.   Stir it around with a wooden spoon to hasten the melting process in an effort to keep the butter nice and uniformed and to protect the first melting part from burning.

Add the onion, oregano and 1/2 a teaspoon of salt. Allow to cook, stirring frequently, until the onions begin to soften up – about 10 minutes.

Add the garlic and cook for approximately 1 minute or until aromatic.

Add the tomatoes and sugar and mix thoroughly.  Allow to simmer uncovered at 300 degrees for approximately 30 minutes.

Take the sauce off of the Egg and stir in the fresh basil and olive oil.  Add salt and pepper to taste.

Crank up the Egg

Once the sauce has been removed increase the temperature of the Egg to 425 degrees.

Prepare the Crust

When the dough has risen spray the entire inside of a springform pan with cooking spray and add an additional 2 tablespoons of vegetable oil to the bottom. Work the dough into a circle and stretch across the bottom of the springform pan until the dough is pulling back.   Cover and allow the dough to rest for 10 minutes. Continue working the dough in the pan and press up the sides of the springform pan. Cover and allow to rest for another 15 minutes.

Place the springform pan in the 425 degree grill for 10 minutes until it is just starting to brown up on the edges and remove from the grill.

Build the Pizza

• 1 pound shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• Various toppings.  We used pepperoni, peppers and onions.  Get creative!

Take the crust from the grill and cover the bottom with the shredded mozzarella cheese.  Layer in the toppings and cover everything with the sauce.   Give the pizza a healthy dusting of parmesan cheese and return to the 425 degree grill.

Bake for about 25 minutes or until the cheese on top starts to brown and the crust is turning golden.

Serve hot.  Slice it up and enjoy!