Kamado Deep Dish Pizza: Spinach, Garlic, & Black Olive

A Chicago deep dish pizza recipe made with a romano/scamorza cheese blend, fire-roasted tomato sauce with fresh herbs, and a corn oil based deep dish dough cooked on my kamado. (A kamado is an outdoor wood-fired ceramic oven that is excellent at baking pizza.) Recipe for one 12 inch deep dish pizza.

Deep Dish Dough Ingredients:
10 oz AP flour (100%)
6 oz Water (60%)
2 oz corn oil (20%)
0.2 oz Sugar (2%)
0.2 oz Salt (2%)
0.1 oz yeast (1%)

Deep Dish Sauce:
1 qt fire-roasted tomato sauce or (12 oz tomato paste and 18+ oz water)
2-3 roma tomatoes, chopped
1 sweet onion chopped
4-5 cloves garlic, minced
3 sprigs fresh oregano (or 2 tsp dry oregano)
Palm full of fresh basil leaves (or 2 tsp dry basil)
2 bay leaves
.5-1 tsp salt (depending on how much salt is elsewhere in recipe)
1/2 tsp black pepper
olive oil

Pizza Playlist: https://www.youtube.com/playlist?list…

Kamado Joe Big Joe: http://amzn.to/2qvbr4U

Kamado Joe Big Joe Expander Rack: http://amzn.to/2rRSBsF

12″ Deep Dish Pizza Pan: http://amzn.to/2qvDKjH

‘Deep Dish Pizza’ on Amazon: http://amzn.to/2s7PCtk

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