Cast Iron Skillet Chicago Style Double Meat Pizza
 

Those that know me well around here know how fond I am of pizza. I'm also not a pizza snob - I love all kinds of pizza, from thin Neapolitan, NY Style, Deep Dish Sicilian, and of course, Chicago style.

Since the weather has cooled, I thought a different take on Chicago Deep Dish would be in order, and why not do it on the charcoal grill with extra helpings of two kinds of meat?

A little while before we began working with the dough, I fired up the Kingsford Oval up for both sides indirect:

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Luckily, the Oval registered a perfect 400 degrees when I put the coals on - the ideal temp to cook a deep dish pizza!

Meanwhile, we worked on dough prep - here's the dough ready to shape:

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And with toppings at the ready:

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Now into the cast iron skillet after a bit of hand stretching:

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Next, we added slices of thin Provolone cheese:

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After adding a massive layer of shredded Mozz, we added some sauteed sweet Italian sausage:

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Next, to double the meat effect, a layer of Italian Salami:

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Next, the traditional tomato mixture, which consisted of San Marzano whole tomatoes, fresh garlic, and olive oil:

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Just a bit of extra Mozzarella and oregano for good measure, followed by a good sprinkling of freshly grated Parmesan :

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At this point, the pizza went on the grill:

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About 27 minutes later, this is how it came out:

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Sliced:

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It was off the hook delish!

That's ridiculous. Now, I'm craving a deep dish pie. Thanks alot.

I want halPh!

Fantastic deep dish pie, I've missed the pr0n!

Man, I'd hit that!

Awesome!

Way to go, it's beautiful!!!

Now that is one amazing pizza.:thumb:

That looks better than a lou malnati's, sure wish i had a piece!

That looks absolutely gorgeous!!!!

That looks fantastic, going to have to try this.

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Looks even better this morning Moose... :biggrin1:

What is your dough recipe?

I hate you. I'm craving some of that. Pass a couple slices this way. I think I can even smell the garlic.

Beautiful! Nice looking pizza.