KettlePizza Deep Dish - Lou Malnati's clone with Semolina

[Nate]

I've been cooking deep dish pie for a while now but using a standard American style pizza dough. Now that I am more serious about my pizza doughs, I decided to duplicate a Malnati's deep dish. This is last nights dinner. Turned out great but my next one will be changed up with, maybe less Semolina. This was also cooked in a 10" CI Lodge skillet. I'm picking up a deep dish pan today to test out.

Flour/Semolina blend *** (75% KAAP/25% Semolina)  8.5 oz
Water (47%) 
ADY (.75%) 
Salt (.5%)
Olive Oil (5%)   
Corn Oil (18%)
Butter/Margarine (1%)   

I precooked the sausage


Dough on the counter for a couple hours to get up to room temp












Off the grill





















 

[kettlebb]

I like a good thin crust pizza every now and again but that is a nice looking pie! Makes me want to try it in my Lodge skillet. Although mine would probably be in the oven for now.


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[MikeRocksTheRed]

I like a good thin crust pizza every now and again but that is a nice looking pie! Makes me want to try it in my Lodge skillet. Although mine would probably be in the oven for now.


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I did a deep dish last month in my skillet on the grill without the Kettle Pizza....turned out great!

[MikeRocksTheRed]

@kettlebb -  Looks great!!!!!

[kettlebb]

@MikeRocksTheRed how long was it on the kettle and what temp did you run? I'll be giving it a try soon.


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[JDD]

I'd like to place an order for an extra large. That looks marvelous!

[Nate]

@kettlebb  You can follow the links on this post of my setup using just the kettle. http://weberkettleclub.com/forums/bbq-food-pics/for-those-deep-dish-pizza-lovers/msg162349/#msg162349

[kettlebb]

Thanks @Nate. You are the man!


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[Travis]

Jesus, that's some serious pizza!


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[swamprb]

Awesome!

[Thomas Andrews]

Perfect! Great job!

[Bustin Butt]

Love your pizzas


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[DarrenC]

Have you considered food styling as an occupation?  Incredible photography and the pie makes me want to get in the car and head for Chicago right now.

[Nate]

Have you considered food styling as an occupation?  Incredible photography and the pie makes me want to get in the car and head for Chicago right now.

Thanks. I've been seriously thinking about a career change; the construction gig is getting old.

[DonoBBQ]

I bet ive checked out thispost a dozen times!  Id love a step by step on the crust and the sauce! Im a megahuge fan of Chicago deep dish! The only thing I might change is doing one large Italian sausage patty.  Other than that ive been drooling at this post since day one.