KettlePizza Deep Dish - Lou Malnati's clone with Semolina

[Nate]

@DonoBBQ  I like the dough recipe in the last link below, but maybe with more semolina. Just know when making the dough, the water and the flour is by weight, the rest of the ingredients can be by volume. This dough was mixed then put in the fridge overnight, but all you need, I believe, is 8-10 hours in the fridge before cooking. The sauce is simple; just a can or two of peeled SM tomatoes or Plum tomatoes. Just drain the liquid off, crush the tomatoes and squeeze out the rest of the liquid. Season if you'd like. You don't want watery tomatoes or sauce on your deep dish. If you don't like it chunky, blend it down with a submersible blender. As for the sausage patty, I only precook because I'm not sure if it will actually fully cook in the time by deep dishes cook. I'll try it one day though.

Here's some other posts that have some information.
http://weberkettleclub.com/forums/bbq-food-pics/it's-pizza-night/msg123804/#msg123804
http://weberkettleclub.com/forums/bbq-food-pics/for-those-deep-dish-pizza-lovers/msg162349/#msg162349
http://weberkettleclub.com/forums/bbq-food-pics/deep-dish-pizza/
http://weberkettleclub.com/forums/pizza-forum/i-was-craving-a-deep-dish-tonight/msg209495/#msg209495
http://weberkettleclub.com/forums/pizza-forum/friday-evening-pepperoni-deep-dish-on-the-kettle-pizza/msg240314/#msg240314

[Garvinque]

Not much of a deep dish fan, but I would eat that for sure!