Top Tips from our Head Grill MasterGrilling Inspiration: Ultimate Deep Dish Grilled Pizza

Prepare the grill for indirect cooking over medium heat at 375-400° and preheat on high for 10-15 minutes. You will want the burners on medium to medium low and inside burner(s) will be off. The set-up is a key step in making sure the pizzas bake evenly. 

Using ¾ of a chimney preheat your grill by placing the charcoal evenly around the outside of the charcoal grate in a complete circle, you'll be targeting temps at 375-400°. The dampers should be set to about ½ way open. Once the grill has preheated, the pizza will be placed directly in the center of the grate. 

Set your Weber SmokeFire up to be anywhere between 375-400° for 10-15 minutes. The pizza is going to be placed on the top rack, directly in the center of the grill. 

Cheese Pizzas
The cheese pizza is going to take 40-45 minutes on your grill and you'll be looking for a final doneness temperature of 165°. It's as easy as placing your pizza on the grill, setting a timer for 40 minutes and letting your grill do all the work. After the 40 minutes use a meat thermometer and check for doneness in the center of the pizza. You'll be looking for at least 165° with a really nice browned crust and some gooey cheese. If it's not done, close the lid, set a timer for 5 minutes and then check again.

Pepperoni and Sausage Pizzas
These pizzas are going to take 45 minutes to an hour on the grill with a final doneness temperature of 165°. It's as easy as placing the pizza on the grill, setting your timer for 45 minutes and letting your grill do all the work. After the 45 minutes use a meat thermometer and check for doneness in the center of your pizza. You'll be looking for at least 165° in the center with a nicely browned crust and some gooey cheese. If it's not done, close the lid, set a timer for 5 minutes and then check again.

Keep the kitchen cool, grill outside! Your grill works just like your oven. 

Prepare your grill for indirect heat 375-400, grill for 40-55 minutes.

Keep the pizza in the pan and put it right on the grates.

Make sure to use a fork and a knife, it’s the Chicago way.

If you’re local to Chicagoland, Milwaukee or Phoenix, order a par-baked pizza from a Lou Malnati's restaurant and finish it on the grill.

If you’re having a party, slice the pizza into 5-8 small appetizer-sized pieces or cube it, it really makes for a wow factor.

If you’re traveling,ship a Lou Malnati’s frozen pizza to your destination and then fire-up the grill when you get there.

Each pizza is handmade and delicious!  First, the dough is patted out by hand and raised up high on the sides of the pizza pan. The dough, when cooked just right, should be perfectly buttery and flakey. On top goes a generous layer of Wisconsin mozzarella cheese slices, followed by optional ingredients like an exclusive sausage blend (my personal favorite) or pepperoni, which has dynamite flavor. On top is a tomato sauce that has chunks of California plum tomatoes, which add great flavor and texture.  And lastly, it's topped off with a sprinkling of cheese and spices. Need I say more? 

If you’re looking to get out of the kitchen and out to the grill, a grilled pizza is an awesome option. You can get Lou’s famous deep dish by ordering through Tastesofchicago.com. They come in 2, 4, and 6 packs and you won’t be disappointed. 

Grab your fork and knife and dig in! Have fun with it and share! We'd love to see what you grill! #DiscoverWhat'sPossible