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Grilled Deep Dish Pizza

One of the best ways to cook a pizza is on a BBQ. With the ability to cook at extremely high temperatures and the wood fired flavor, you’ll never use the oven again. Many of you have cooked frozen pizzas on the GMG (which turn out great) including me,  that was until I found the perfect way to make your own deep dish cast iron pizza.

Ingredients

(Per 10 inch skillet pizza)

8oz of sliced low moisture mozzarella

3/4 cups of pizza sauce (one of our favorites is Pomi brand pizza sauce)

toppings as desired (we choose 1/4 lb of hot Italian sausage)

1/4 cup of diced canned tomatoes

Parmesan cheese for topping

 

Dough (enough for 2 10 inch pizzas)

2 1/2 cups bread flour

2 teaspoons kosher salt

1/2 teaspoon instant yeast

1 cup  tablespoons water

1 teaspoon extra-virgin olive oil

1 tablespoon of melted butter

1 teaspoon of honey

 

Directions 

Start the night before by combining all dough dry ingredients then adding the wet ingredients, stir with a wood spoon then knead gently. Place the dough in a bowl lined with a light coat of olive oil and cover with a damp  towel.IMG_5797Let it rise on the countertop for up to 20 hours and no less than 8 hours. Day 2 divide the dough in half and work into 2 balls. Using a tablespoon of butter grease 2- 10″ cast iron skillets and work the dough around until covering the bottom of the skillet and slightly up the sides. IMG_5801Once done let it rise an additional 2 hours. While the dough is resting turn your GMG to 425f. After 2 hours continue to work the dough up the edges of the skillets. Start assembling by placing the sliced cheese on the bottom, then your toppings, sauce and finally a dusting of parmesan.IMG_5802 IMG_5804 Grill for 40-45 at 425f. Enjoy! For a little extra flavor try adding some butter and garlic on the crust.IMG_5806


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Comments

  • The yeast – it says instant yeast and I just want to verify – this means the rapid rise, not traditional yeast, right? Instant yeast is normally usable after a rise of 15 – 30 mins, yet the recipe states to let it rise for 20 hours (which I understand, perhaps some “sourdough” effect is desired).

    Les February 8, 2016 9:18 am Reply
    • Yes we used the rapid rise yeast, and also letting the dough rise for 8-20 hours allows the dough to develop more flavor

      Andy February 8, 2016 1:14 pm Reply

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