Chicago DEEP PAN pizza

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items for 0,00 AED
items for 0,00 AED


30 min.


Chicago DEEP PAN pizza

Dough production: Mix the sugar with the water, add the yeast and wait for the yeast to activate and start foaming. Stir in room temperature butter, flour, cornmeal and salt, knead the dough. Knead the dough on a floured surface until it is soft and elastic, divide into two parts, place separately in bowls, cover and leave to stand at room temperature for about 2 hours. When the dough rises, roll out each piece like a circle, spread with melted butter, fold in half, spread the butter again, fold, form balls and let the dough rest until you make the filling. Heat a slice of oil in a pan. Remove the sausages from the casings and fry until browned, finely chopping them with a wooden spoon or spatula. Transfer the roasted meat to a plate lined with paper towels to drain the fat. Fry the chopped bacon in the same pan as the sausages. Allow the fat to drain. Prepare a Kamado BONO barbecue for indirect cooking, light the charcoal with a tanner, place a stainless steel grill, a baking stone and wait until the temperature rises to 200 degrees. Close the upper and lower air dampers to keep the temperature even Roll out the dough pieces so that they completely cover the greased cast iron skillet. Put one layer of dough in the pan. Place the fried bacon and sausages, salami, mozzarella and sliced provolone cheese on the dough. Lay the second layer of dough, cut a few strips into the dough, pour the pizza sauce. Sprinkle the top of the pizza with chopped hard cheese and grease the edges of the pizza with olive oil. Place the dish with the pizza in the grill and bake for about 25-30 minutes. The sides of the pizza should become crispy and yellow, the filling on the inside should start to bubble, and the sauce on top should be slightly browned.


1 1/4 cup warm water
1 tblsp sugar
2 1/4 teaspoon yeast (1 packet)
1/4 cup unsalted butter, melted and chilled
3 1/4 cups flour
1/2 cup cornmeal
1 teaspoon salts
1/4 cup butter, room temperature

For pizza:
0.5 kg. fresh pork sausages with herbs
8 pieces chopped bacon
Cold smoked salami
400 g. chopped mozzarella
200 g. grated Parmesan cheese
100 g. Italian provolone cheese
1 cup pizza sauce