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2-4

Chicago Style Deep Pan Pizza

Prep Time
1:20 h
Cooking Time
15 - 20 min.
Difficulty
Medium
BBQ Temperature
180
Method
Indirect
Prep Time
1:20 h
Cooking Time
15 - 20 min.
Difficulty
Medium
BBQ Temperature
180
Method
Indirect

Ingredients

Chicago Pizza 005

Dough

  • 7g dried yeast
  • 300g Italian wheat flour (Tipo '00')
  • 300g strong bread flour
  • 375ml lukewarm water
  • 2 tbsp. olive oil
  • 1 1/2 tsp. salt
  • 1 tsp. sugar

Pizza Toppings

  • Olive Oil
  • Tomato passata sauce (approx 250g)
  • Grated mozzarella cheese (approx 250g)
  • Toppings as desired (eg. chorizo sausage, pepperoni, vegetables)

Special Equipment

  • GBS Griddle

Instructions

    In the Kitchen:

  • 01
    Add yeast, water, and oil in a mixer. Add the flour and stir well. Pour in salt and sugar mixing, until the dough is easy to knead (without sticking, and without being too dry). Allow the dough to rise and double in size (about 1 hour).
  • 02
    Then divide the dough gently into two equal parts and place onto a floured surface. Roll out the dough gently with a rolling pin, stretch the dough with your fingers in a well-oiled cast-iron pan.‎
  • 03
    Pour in the tomato sauce, lots of grated cheese and fill with your choice of fillings and toppings.‎
  • At the Barbecue:

  • 01
    Prepare the barbecue for indirect heat, approx. 180°C. If using a 57cm charcoal barbecue, you will need 1 chimney starter of lit Weber briquettes.
  • 02
    Put the cast iron griddle into the GBS® grate and bake the pizza for about 15-20 minutes, depending on the amount of filling.‎

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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