I love deep dish pie because when I make pizza, I always put on way too many toppings, so if the crust is floppy then it falls all over the place. With deep dish, you can get a lot more support on the undercarriage of the pizza, so it can support a lot more cheese and pepperoni or whatever else your heart desires. This pizza was inspired by a bite of pizza I had from Sepps in Edmonton. They make some of the best New York Style pizza that I have ever had outside of New York so if you are ever downtown or by the University of Alberta in Edmonton, make sure to check them out www.seppspizza.com. The specific inspiration was what I affectionately called “butter pizza”, they use a Bechamel sauce on their Emilia pizza and when I took one bite my entire mouth was enveloped in a rich buttery flavor…. And now with this recipe, you can too!
You will be the envy of the camp site when you roll out your shiny new pizza oven for this recipe. It does not matter if you have an Ooni, a Camp Chef artisan pizza oven or maybe even just a pizza stone or cast iron pizza pan, but making pizza while camping can be affordable, fast and easy with the right tools. For this recipe, we used a Camp Chef Artisan Pizza oven attachment for the Camp Chef Pro 60X. We used a pre-made gluten free cauliflower crust, but this recipe can also be made using Urban Slicer Dough or a regular pizza crust as well.
They say the best pizza has a fluffy bubbly crust and a crisp undercarriage (the bottom of the crust) with gooey cheese and a balance of delicious toppings. I agree and am always hunting for different textures when it comes to crust. The pizza we are doing today has the perfect crust because it has the unique experience of being cooked twice. By par-baking the crust directly on the grill and then flipping it over, you end up getting just the right amount of char. I was afraid that the crust would be too crusty, but it was surprisingly soft in the middle, despite that I rolled it pretty thin. I will definitely be making this again. This is for cheese pizza, but please add any toppings you want!
You probably have 3 pizza joints on speed dial, because everyone loves pizza. However once you have tried this dough recipe and cooked it up a couple of times you will realize how easy it is and how much better fresh pizza is than delivery or frozen. It turns out you can make fresh pizza in about the same amount of time it takes to get one delivered.
Sometimes I get home from work and I have no patience to make dinner from scratch, but that doesn’t mean I don’t want something delicious. Grocery stores always have pre-made uncooked pizzas in the deli and they are a great option for a last minute meal, but how do you make it better? I used to just add about a pound of cheese and extra toppings, but then I discovered smoked pizza, I might never go back to baking it in the oven.