BEER-N-BBQ by Larry 1,122 Posted May 30, 2017 Share Posted May 30, 2017 Yesterday's dinner. 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 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, chopped1 sweet onion chopped4-5 cloves garlic, minced3 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 pepperolive oil My Website: https://www.beernbbqbylarry.com Sent from my iPad using Tapatalk Paul Beer, Scott Roberts, Marty and 1 other 3 1 Quote Link to post Share on other sites
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