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BEER-N-BBQ by Larry

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

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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, 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

 

 

My Website: https://www.beernbbqbylarry.com

 

 

Sent from my iPad using Tapatalk

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