Introduction
Chicago-style deep dish pizza is all about a buttery, golden crust, layers of gooey cheese, hearty meats, and tangy tomato sauce. The Arteflame grill takes this classic to a new level, giving you that crispy crust while cooking the pizza evenly. This recipe will show you how to make an authentic deep dish pizza entirely on the grill, using the different heat zones of the Arteflame to achieve pizza perfection!
Ingredients
For the Dough:
- 2 ¼ cups all-purpose flour
- ½ cup cornmeal
- 1 tsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm water
- ¼ cup butter, melted
- 1 tbsp olive oil
- 1 tsp salt
For the Filling:
- 2 cups mozzarella cheese, sliced or shredded
- ½ cup grated Parmesan cheese
- 1 lb Italian sausage, cooked and crumbled
- 1 cup pepperoni slices
- 1 small green bell pepper, sliced
- 1 small onion, chopped
- ½ cup mushrooms, sliced
- 1 tsp dried oregano
- 1 tsp dried basil
For the Sauce:
- 2 cups crushed tomatoes (canned, preferably San Marzano)
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp sugar
- Salt and pepper to taste
For Brushing the Crust:
- 2 tbsp melted butter
Instructions
Step 1: Prepare the Arteflame Grill
Start by lighting your Arteflame grill. Pour vegetable oil on three paper napkins, stack firewood over the napkins, and light the grill. In about 20 minutes, the grill will be ready with an even heat distribution, perfect for cooking your pizza.
Step 2: Make the Dough
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine flour, cornmeal, and salt. Add the yeast mixture, melted butter, and olive oil.
- Mix until the dough comes together, then knead for about 5-7 minutes until smooth. If it’s too sticky, add more flour.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
Step 3: Prepare the Sauce
- Heat olive oil in a skillet on the flat cooktop of the grill.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in the crushed tomatoes, sugar, salt, and pepper. Simmer for 10 minutes, then set aside.
Step 4: Assemble the Pizza
- Punch down the risen dough and roll it out to fit a deep-dish cast iron skillet or a round pizza pan (about 12 inches wide and 2 inches deep).
- Press the dough into the bottom and up the sides of the skillet to form a deep crust.
- Brush the dough with melted butter for that rich, crispy finish.
Step 5: Layer the Pizza
- First layer: Place a generous layer of mozzarella cheese on the bottom of the crust. This helps create that signature gooey cheese layer that Chicago pizza is known for.
- Second layer: Evenly distribute the cooked sausage, pepperoni, green pepper, onions, and mushrooms.
- Third layer: Pour the prepared tomato sauce on top of the fillings. Spread it evenly to cover the toppings.
- Sprinkle the Parmesan cheese and oregano over the sauce.
Step 6: Cook the Pizza in the Arteflame Pizza Oven
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Once your dough and toppings are assembled in the cast iron skillet, transfer the skillet to the Arteflame Pizza Oven, which is placed over the center of the Arteflame grill.
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Place the skillet inside the oven, positioning it closer to the center of the grill for maximum heat. The Arteflame Pizza Oven will retain high heat, allowing your pizza to cook evenly and develop that perfect, crispy crust.
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Cook the pizza for 20-25 minutes, checking the crust and rotating the skillet every 5 minutes to ensure the pizza cooks evenly on all sides. The pizza oven’s even heat distribution will ensure the dough rises beautifully and becomes golden brown while the cheese melts.
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When the crust turns a deep golden-brown and the cheese is bubbling, carefully remove the skillet from the pizza oven using heat-resistant gloves. Let it sit for about 5 minutes to allow the cheese to set before slicing.
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Brush the crust with more melted butter for extra flavor and richness before serving.
Step 7: Finish and Serve
- Once the pizza is done, remove it from the grill. Let it rest for 5 minutes before slicing.
- Cut into wedges and enjoy the layers of crispy crust, melty cheese, and savory fillings!
Tips
- Use a cast iron skillet for the best results. It retains heat well and gives the crust that signature crispiness.
- Control the heat: do not put any firewood directly under the pizza, this will cause the crust to bake faster than the toppings.
- For extra buttery crust, brush the dough with melted butter both before and after baking.
Conclusion
Chicago-style deep dish pizza made on the Arteflame grill gives you a crispy, buttery crust and that classic gooey cheese pull, all with a smoky flavor from the grill. Once you try this method, you’ll never want to go back to regular oven-baked pizza. The different heat zones on the grill allow you to cook the pizza to perfection without burning the crust. So fire up the Arteflame, gather your ingredients, and get ready to enjoy a slice of Chicago!
5 Variations of the Recipe
- Meat Lovers Deep Dish: Add bacon, ham, and ground beef for a loaded meat version.
- Vegetarian Deep Dish: Skip the meats and load the pizza with roasted vegetables like zucchini, eggplant, and spinach.
- Chicken Alfredo Deep Dish: Replace the tomato sauce with Alfredo sauce, and use grilled chicken, spinach, and mushrooms.
- BBQ Chicken Deep Dish: Use BBQ sauce instead of tomato sauce, and fill the pizza with grilled chicken, red onions, and cheddar cheese.
- Spicy Italian Deep Dish: Add hot Italian sausage, banana peppers, and red pepper flakes for a kick of heat.
Best Pairings
- A fresh Caesar salad
- Grilled garlic bread
- A cold glass of craft beer
