The Secret Behind Chicago Deep Dish Pizza
Deep dish vs. New York Style. Who wins? We headed to Chicago to learn how to make a classic deep dish, and learned all the secrets from one of the minds behind Lou Malnati's Pizza. I can't decide which I like better...let me know in the comments below your favorite style of pizza.
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Chicago-Style Deep Dish Pizza Recipe!
Making true Chicago style deep dish pizza recipe. In this recipe video, we'll show you how to make Chicago style deep dish pizza. This is how to make the best deep dish pizza at home!
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Whether you consider deep dish to be pizza or not, it's a deeply beloved dish in Chicago and something I’ve wanted to try for a while. After lots of research, I think we’ve figured out the key to a good deep dish pizza. Of course, everyone will have their preferences but this recipe is pretty darn good.
A true Chicago-style pizza is pizza prepared according to several different styles developed in Chicago. The most famous is the deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce.
If you love this how-to-make deep dish pizza recipe let us know what you think in the comments below! #chicagopizza #pizza #deepdishpizza
0:00 Preparing the deep dish pizza dough
0:52 Preparing the deep dish pizza sauce
1:28 Cooking the deep dish pizza
Ingredients for making Chicago deep dish pizza:
Deep Dish Pizza Dough:
225g (2 cups) all-purpose flour
20g (1/8 cup) cornmeal
7.5g (1 1/2 tsp) salt
6g (1 1/4 tsp) sugar
4.5g (1 tsp) dry yeast
140g (2/3 cup) water
55g (1/4 cup) cold butter
Deep Dish Pizza Sauce:
465g (16.5oz) San Marzano tomatoes
3g (1/2 tsp) salt
2g (1/2 tsp) sugar
2g (1/2 tsp) red wine vinegar
2g (1/2 tsp) dried
Other Ingedients:
Olive oil
Parmesan
220g (10-11 slices) mozzarella
450g (1 lb) Italian Sausage
➡️ If you recreate this Chicago style deep dish pizza recipe please link and mention us in your video so we can find you and give you a shout out!
This deep dish pizza recipe is part of our essential recipes series:
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How to make a Chicago deep dish pizza
Chicago Style Deep Dish Pizza - How To Make Homemade Deep Dish Pizza - Best Pizza - Everyday BBQ
In this video I have a special guest to show you how to make Chicago Style Deep Dish Pizza at home in your own kitchen! This Homemade Chicago Style Deep Dish Pizza Recipe is truly a delicious and pretty easy recipe to do. Uncle Don and I will show you step by step how to do this in the comfort of your own kitchen! Thanks for watching I hope you enjoy! THANKS FOR YOUR SUPPORT!
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Ingredients Needed:
- 12 inch Cast Iron Skillet
- Pizza dough (homemade or store bought)
- Sauce (homemade or your favorite store bought brand)
- Freshly shredded Mozzarella cheese (roughly 1.5 lbs for this sized recipe)
- Fresh shredded Romano cheese
- Dried oregano
- Olive oil
- Mozzarella or Provolone cheese slices (for edges)
Directions:
- Preheat over to 450 Degrees Fahrenheit
- Wash your hands!
- LIGHTLY cover cast iron skillet with olive oil
- Roll out or stretch your dough (see video) to fit skillet
- Place dough in skillet
- Place mozzarella cheese around edges
- Add a light coating of sauce to bottom
- Add shredded mozzarella
- Add sauce, oregano, olive oil and romano cheese
- Cook for 10 minutes to allow crust to begin to harden and cheese to begin to melt
- Pull from oven and add more cheese, sauce, oregano and romano (as needed)
- Place back in oven until done (bubbling around edges - see video) ours took 35-40 minutes
- Pull from oven, transfer to board and allow to cool before cutting and eating. ENJOY!!
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Perfect Lou Malnati's Deep Dish Pizza at Home
Perfect Lou Malnati's Deep Dish Pizza at Home
This video teaches you how to make one of the BEST deep dish pizzas in the world: Lou Malnati's -- in your very own home. We walk you through the Lou Malnati's home recipe, including how to prepare the dough, make the sauce, and properly bake the pizza. Thanks for watching!
Special thanks to loo waters and everyone at Pizzamaking.com who contributed to our knowledge of this pizza.
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Recipe for Two 9 inch pizzas
Dough:
By Weight:
Grams Ounces Teaspoons Tablespoons
Ceresota/Heckers AP Flour(100%) 396.26 13.98
Water(46%) 182.28 6.43
Instant Dry Yeast (0.5%) 1.98 0.07 0.66 0.22
Regular/Fine Sea Salt (1.75%) 6.93 0.24 1.24 0.41
Sugar (0.52%) 2.06 0.07 0.52 0.17
Corn Oil (18%) 71.33 2.52 15.85 5.28
Olive Oil (5%) 19.81 0.7 4.4 1.47
Total (171.77%) 680.65 24.01
Single Ball (2 balls total) 340.32 12
By Volume:
Ceresota/Heckers AP Flour: About 3 cups (using the “dip and sweep” method)
Water: About ¾ cups (6.1 fluid ounces)
Instant Dry Yeast: 1½ tsp
Regular/Fine Salt: 1¼ tsp
Sugar: ½ tsp
Corn Oil: 5¼ Tbsp
Olive Oil: 4½ tsp
Sauce:
Use 1 28 oz. can of whole peeled tomatoes and 1 28 oz. can of crushed tomatoes. Strain excess liquid from each. Add ½ tsp of regular salt to both of the strained tomato collections. Combine the two sauces on top of the pizza.
Directions:
Dry ingredients: Put flour, yeast, salt and sugar into large bowl. Whisk mixture together.
Wet ingredients: Add water, corn oil and olive oil to the dry ingredients
Use a sturdy spoon to combine all of the ingredients. Don’t over-mix. If dough does not come together, add water, a few drops at a time, until the dough forms a cohesive ball. Cover the bowl with plastic wrap or move the dough ball into a partially sealed plastic bag and allow the dough to ferment at room temperature for 24 hours.
Divide dough into 2 equal sized portions. Place one of the dough pieces into a 9 inch pizza pan pressing the dough firmly along the bottom and up the sides of the pan.
Add sliced mozzarella cheese onto dough, overlapping the slices by about ½ to ¾ until the all of the dough is fully covered. Add the raw sausage onto the cheese.
Add tomato sauce over the cheese sausage. Spread it out evenly with your hands. Sprinkle top with grated romano cheese mixed with a dash oregano and Italian seasoning. Place onto middle rack of an oven pre-heated to 450 degrees. After 15 minutes place a large piece of aluminum foil over the top of the pizza to prevent over-browning crust edge. Bake for a total of 25 to 35 minutes or until the sides and bottom of the pizza are golden and crispy. Let cool a few minutes before cutting and serving. Enjoy!
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The 4 keys to make perfect CHICAGO DEEP DISH pizza every time
If made properly, deep dish or Chicago-style pizza can be life-changing. While this pie is controversial in the pizza world, here's what I have come to know. If you make a great, buttery crust, top that with a bunch of cheese, well-seasoned Italian sausage, and thick, flavorful sauce, you're in for a treat. Don't @ me. Whether or not you call it pizza, you gotta admit that it tastes DOPE.
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FOR THE DOUGH
450g or about 3 1/4 C. AP FLOUR
40g or 1/4C. CORNMEAL
12g or 3 TSP SUGAR
15g or 3 TSP SALT
275g or 1 1/4C. WATER (85F)
110g or 8 TBSP (1 stick) BUTTER cubed
9g or 3 TSP YEAST
1. Combine dry ingredients in food processor, add in cubed butter and run food processor until incorporated and pebble-like.
2. While running, stream in warm water until combines, run for 30-40 seconds total
3. Transfer to bowl and let rise for 90 minutes.
4. Divide into 2 equal pieces and shape into loose rounds, move to oiled sheet tray and cover with another sheet tray
5. let rise 1 hour. Then roll into 12 round, oil a 9-10 cast iron (LINK BELOW) or cake pan with 3 TBPS olive oil.. Lay in rolled out dough and then build pizza. CHEESE + SAUSAGE+ SAUCE+ PARM CHILE FLAKE
6. Bake 30-40 minutes in 425 oven until crust is fried and golden
7. Let cool 10 minutes then serve
FOR THE SAUCE
1 28oz can NICE CRUSHED TOMATO
1/4 RED ONION (grated)
2 GARLIC CLOVES ( run through press or minced)
40g or 2 TBPS TOMATO PASTE
10g or 1 TBPS SUGAR
1g or 1/2 TSP DRIED BASIL
1g or 1/2 TSP DRIED OREGANO
2-3 TBPS BUTTER
5g SALT or 1 TSP
1. In a medium saute or sauce pan, preheat over medium heat, melt butter
2. Add in onion and garlic and 5g salt, then sweat until translucent and starting to take on color.
3. Add in tomato paste and fry until rusty color emerges (30-40 seconds)
4. Add in crushed tomatoes, sugar, dried herbs and cook on low heat for 20 minutes stir often, cool for later pizza building.
FOR THE SAUSAGE
1 LB FATTY GROUND PORK
7g or 1.5 TSP SALT
5g or 1 TSP SUGAR
3g or 1 TSP PAPRIKA
1g or 1/2 TSP DRIED SAGE
1g or 1/2 TSP BLACK PEPPER
5g or 1.5 TSP RED WINE VINEGAR
1g or 1/2 TSP CHILE FLAKE
1g or 1/2 tsp GARLIC POWDER
2g or 1 TSP TOASTED CRUSHED FENNEL SEED
1.Fold ingredients to combine, cook a little off to taste for seasoning.
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