Deep Dish Pizza on the Kamado
Learn to make this Chicago classic on a Kamado grill! Master the art of charcoal grilling with this delicious Deep Dish Pizza, which gains a fantastic smoky flavor from the grill. Whether you’re celebrating a get together with friends,tailgating for the big game, or just enjoying pizza night with the family, this delicious Deep Dish Pizza on the Kamado grill will be a recipe you’ll come back to again and again!
2 tbsp unsalted Butter
1/2 cup yellow Cornmeal
3 minced Garlic, Cloves
1 small Onion, Diced
1 tsp Red Pepper Flakes
1/4 tsp Sugar
1 1/3 cups warm Water
Louisiana Grills Champion Chicken Seasoning
3 1/4 cups Flour, All-Purpose
1 tsp Oregano
3/4 tsp Salt
1 - 28 ounce can crushed Tomatoes
1 packet Red Star Yeast
Begin by making the dough for the pizza by combining the flour, cornmeal, salt, sugar, and yeast into a stand mixer with a dough attachment. Mix the ingredients and while the mixer is on low, carefully add the warm water slowly. Continue the mixer on low until the dough begins to gently pull away from the bowl.
Remove the dough from the bowl and form into a ball. Grease a large bowl with olive oil and place the dough inside, making sure to coat all sides of the dough ball with olive oil. Cover the bowl and allow to rise in a warm place for 1 - 2 hours until the dough doubles in size.
Once the dough is ready lightly flour your work surface and roll the dough out into a large sheet. Using the softened butter, spread the butter onto the dough and roll the dough into a pinwheel shape. Cut the dough in half and form the dough into two similar size balls.
Place the dough balls back into the bowl, cover, and let refrigerate for 1 hour until they are puffy as you make the sauce.
For the sauce, use a large saucepan or skillet and add the butter followed by the onion, salt, oregano, red pepper flakes, and a generous sprinkle of Louisiana Champion Chicken. Once the onions have cooked for about 5 minutes, add the garlic, tomatoes, and sugar. Simmer for 30 minutes until thickened.
Fire up your Louisiana Kamado or Pellet Grill and let it warm up until it reaches a temperature of 425°F. If using a gas grill, set it up for high heat.
Spray the cake pans on the bottom and sides with butter flavored cooking spray. Roll the pizza dough out until it is large enough to fit inside the pan with ½ inch of dough coming up the sides of the pan. Place the dough into the pan and gently press into the pan to fit, making sure that the dough goes up the sides of the pan.
Sprinkle 2 cups of mozzarella cheese into each pizza. (Place additional toppings on top of cheese followed by sauce if desired) Using a spoon, spread the pizza sauce on top of the mozzarella cheese, then top with 1 ½ cups of the pizza sauce.
Place the pizza onto the Kamado grill. Grill the pizza for 20-25 minutes, or until the internal temperature of the pizza reaches 165°F and the cheese on top of the pizza is golden brown.
Remove the pizza from the grill and allow it to rest for 10 minutes before removing it from the pan and cutting it into slices.
For extra heat in the sauce, try adding a teaspoon of the Mandarin Habanero Seasoning.