Those that know me well know how fond I am of pizza. I’m also not a pizza snob – I love all kinds of pizza, from thin Neapolitan, NY Style, Deep Dish Sicilian, and of course, Chicago style.

Since the weather has cooled, I thought a different take on Chicago Deep Dish would be in order, and why not do it on the charcoal grill with extra helpings of two kinds of meat?

A little while before we began working with the dough, I fired up the Kingsford Oval up for both sides indirect:

Luckily, the Oval registered a perfect 400 degrees when I put the coals on – the ideal temp to cook a deep dish pizza!

Meanwhile, we worked on dough prep – here’s the dough ready to shape:

And with toppings at the ready:

Now into the cast iron skillet after a bit of hand stretching:

Next, we added slices of thin Provolone cheese:

After adding a massive layer of shredded Mozz, we added some sauteed sweet Italian sausage:

Next, to double the meat effect, a layer of Italian Salami:

Next, the traditional tomato mixture, which consisted of San Marzano whole tomatoes, fresh garlic, and olive oil:

Just a bit of extra Mozzarella and oregano for good measure, followed by a good sprinkling of freshly grated Parmesan :

At this point, the pizza went on the grill:

About 27 minutes later, this is how it came out:

Sliced: