Deep Dish Chicago Style Pizza

2-4 Hours
1 Hour



  • 2 cups (480 ml) pizza sauce 
  • 24 oz. (686 g) fresh mozzarella, cut into slices 
  • 1/2 cups (120 ml) basil, chiffonade 
  • 1 10 oz. (314 g) package sliced pepperoni 
  • 1/2 lbs (0.2 kg) sliced provolone 
  •  Fresh Parmesan cheese, grated 


  • 4 cups (960 ml) all-purpose flour 
  • 2 cups (480 ml) water, room temperature 
  • packet active dry yeast 
  • 1/8 teaspoons (0.6 ml) cream of tartar 
  • stick unsalted butter, melted 
  • 1 teaspoon (5 ml) sugar 
  • 1 tablespoon (15 ml) kosher salt 
  • 1 tablespoon (15 ml) garlic, minced 
  • 1 tablespoon (15 ml) extra virgin olive oil (for dough) 
  • 2 tablespoons (30 ml) extra virgin olive oil for bowl (to rise) 



Step 1

Set the EGG for indirect cooking with the convEGGtor at 450°F/232°C.

Step 2

Start building your pie! In slices, add provolone in two layers, add pepperoni and then the mozzarella. Sprinkle basil over the top and pour pizza sauce on the top. Grate fresh parmesan cheese on top to your liking.

Step 3

Fold the edges over about an inch. Brush the crust with olive oil. Bake for 45 minutes to an hour, or until the crust is golden brown.

Step 4

Remove from the EGG and let rest for 10 minutes, then gently lift the pie out of the baking stone with a metal spatula, place on a cutting board or plate. Slice and serve!


Step 1

In a standing mixer with a dough hook (can be done by hand as well) add water, sugar, salt, and yeast. Let stand for 10 minutes. Add flour slowly, mixing on low. Add butter, 1 tablespoon (15 ml) of extra virgin olive oil and minced garlic. Mix until the dough is uniform and has separated from the sides of the bowl. Take the dough out of the bowl and knead on a floured surface for 10 minutes until the dough is smooth and elastic. Oil the bowl, and shape the dough into a ball. Cover and let rest at room temperature for one hour or until the dough has doubled in size.

Step 2

Once the dough has risen, place on a floured surface and roll out until the dough is about 1/2 inch (1 cm) thick (it should be larger in circumference than the baking stone). Oil the baking stone, and drape the dough over the top, making sure that the dough is pressed into the corners

Popular Recipes

Pork Belly Burnt Ends

We're talking about Pork Belly Burnt Ends! The Best part of a good brisket is the fatty point and in...

See Recipe
Rum Grilled Pineapple

Grilling fruits gives them an amazing flavor and they can be used in so many ways to enhance both sw...

See Recipe
Rib-Eye Steak with Mushroom Whiskey Cream Sauce

See Recipe
Pork Tenderloin

Pork Tenderloin seasoned with Big Green Egg Sweet & Smoky Seasoning and Big Green Egg Sweet & Smoky ...

See Recipe
Hot and Fast Brisket

The Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the t...

See Recipe
The Community App for The Big Green Egg