How To make Chicago Deep Dish Pizza
Ingredients
DOUGH:
1 1/2
pk
active dry yeast
1/2
cup
warm water (105-115 deg)
1
tablespoon
sugar
3 1/2
cup
unbleached flour
1
teaspoon
salt
1/2
cup
yellow cornmeal
1/4
cup
vegetable oil
1/2
cup
warm water
TOPPING:
1
cn
tomatoes; 6-1 brand or plum tomatoes
1
teaspoon
basil
1
teaspoon
oregano
1
salt
10
oz
mozzarella cheese, sliced
1/4
cup
parmesan cheese, grated
1/2
pound
italian sausage, casing removed
1
olive oil
1
garlic
Directions:
DOUGH: Dissolve yeast in the 1/2 cup warm water. Add the sugar and stir well. Set aside. In a large mixing bowl, combine 3 1/2 cups of flour, salt and cornmeal. Make a well in the center of the flour. Add the yeast mixture, the vegetable oil, and the 1/2 cup of water. Stir and mix thoroughly until the dough cleans the sides of the bowl and a rough mass is formed. Turn the dough out of the bowl onto a well-floured work surface. Knead and pound the dough (dust with flour if dough sticks to hands) for 5-6 minutes, until it is smooth and soft. Dust the dough and a large mixing bowl lightly with flour. Place the dough in the bowl and cover the bowl with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in bulk, about 1 1/2 hrs.
After the dough has doubled, turn it out of the bowl and knead for about 2 minutes. Oil the bottom and sides round deep dish pizza pan. Spread the dough in the pan with your fingers and palm. (It will spread more easily if you let it sit in the pan for about 10 min.) Work the dough until it covers the bottom of the pan. Pull the edges of the dough up to form a lip or a pronounced border around the pan. Preheat the oven to 475. Prick the dough bottom with a fork at 1/2-inch intervals. Let rise for 30 min. Parbake for exactly 4 min. Brush the crust with olive oil or butter.
TOPPING: In a bowl, combine the tomatoes, basil, oregano and salt.
ASSEMBLY: Lay the slices of mozzarella cheese evenly over the crust. Spoon the tomatoes over the cheese. Sprinkly the grated parmesan cheese over the tomatoes. Add italian sausage. Drizzle about 1 tablespoon olive oil on top.
Bake the pizza in a preheated 500 degree oven on the bottom oven rack for 5 minutes; move the pizza to an oven rack 2 levels above the lower rack and bake an additional 15 minutes, until crust is lightly browned and sausage is cooked through.
How To make Chicago Deep Dish Pizza's Videos
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 Deep Dish Pizza | Awesome Deep Dish Pizza Recipe!
Learn how to make an amazing Chicago Deep Dish Pizza! A very simple, yet delicious recipe! Fresh mozzarella cheese, thinly sliced pepperoni, mild sausage, and mushrooms all covered in a wonderful pizza sauce! Some would argue that this is not pizza, but I'm sure we can agree that it is very tasty! Enjoy this awesome Chicago Deep Dish Pizza Recipe! Make sure you share it with your friends!
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Recipe will make 2 small pizzas or 1 large.
Ingredients:
Pizza Crust
3 and 1/4 cups flour
½ cup cornmeal
1 and 1/4 teaspoons salt
1 Tablespoon sugar
1 packet of active dry yeast
1 and 1/4 cups slightly warm water
1/4 cup melted butter
olive oil for coating
Tomato Sauce
2 Tablespoons unsalted butter
1/3 cup grated onions
3/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
one 28-ounce can crushed tomatoes
1/4 teaspoon granulated sugar
MY GRILLING EQUIPMENT
The Grill I Use:
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Chimney Starter:
iGrill Mini:
MY GOURMET BBQ SYSTEM ACCESSORIES
Sear Grate:
Griddle:
Pizza Stone:
Poultry Roaster:
UPGRADES FOR YOUR KETTLE
Gourmet BBQ System Cooking Grate-22”:
Warming Rack:
Weber IGrill 2 Thermometer:
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#Chicago#Chicagodeepdishpizza#deepdishpizza#pizza #deliciouspizza#pizzapie#baumgrillinz#baumgrilling#kennybaum
Chicago’s Best Pizza: Bartoli’s Pizzeria
Brittney Payton heads to Roscoe Village for a deep dish pizza topping lists across the city.
CHICAGO STYLE PIZZA |HOW TO MAKE CHICAGO GIORDANOS DEEP DISH PIZZA AT HOME YOUTUBE RECIPE 2021
GIORDANO'S CHICAGO STYLE PIZZA HOW TO MAKE CHICAGO '' GIORDANO'S '' DEEP DISH PIZZA AT HOME YOUTUBE VIDEO RECIPE IN 2021 VEL DOGGS KITCHEN
AND MAKING RESTAURANT QUALITY FOOD OR BETTER FROM MY HOME TO YOUR HOME. SO LET GET COOKING! AND DON'T FORGET TO ( HIT ) THAT (B E L L ) FOR ME. TO BE NOTIFIED WHEN I UPLOAD ANOTHER DELICIOUS RECIPE. THANK YOU ALL FOR YOUR SUPPORT. GOD BLESS. FROM '' VEL DOGG'SKITCHEN ''
FILMORA MUSIC OWN THE RIGHT TO THIS MUSIC! THIS VIDEO RECIPE IS ABOUT COOKING VIDEO TUTORIAL ON YOUTUBE!
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BESWOOD 250 MEAT SLICER
GREEN PAN 8qt.
POWER PRESSURE COOKER 4qt.
NINJA AIR FRYER
NUWAVE OVEN
BUTTERBALL DEEP FRYER XXL
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CHICAGO DEEP DISH PIZZA (New and Improved Recipe)
Time to improve on my original Chicago Deep Dish pizza recipe. This new recipe updates the crust and makes a few other crucial tweaks that take it over the top. Head to and use code BRIAN15 for 15% off storewide.
FULL RECIPE & INSTRUCTIONS @ :
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LLOYD 12 PAN:
MICROPLANE:
3QT SAUCIER:
DOUGH PROOFING BOWL (5qt):
DOUGH BOWL LID/PIZZA PAN:
DIGITAL SCALE:
HALF SHEET PAN + RACK:
PIZZA STEEL:
BOOS BLOCK CUTTING BOARD:
ROLLING PIN:
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DOUGH (makes 1 pizza)
▪375g or 3c AP Flour
▪10g or 2t salt
▪40g or 3Tbsp cubed cold butter
▪220g or 1c warm water (90F/32C)
▪6g or 1 1/2t instant yeast
SAUCE (makes enough for 2 pizzas)
▪50g or 3 1/2T butter
▪100g (1 small or ½ large) white onion, grated
▪15-20g or 4-5 cloves garlic, minced
▪1 28oz/800g can crushed tomatoes
▪1 28oz/800g can whole peeled tomatoes
▪75g or 4T tomato paste
▪10g or 2 1/4t salt
▪20g or 2T sugar
▪2g or 1t dried oregano
▪2g or 1 1/2t dried basil
▪2g 1 1/2t red pepper/chili flakes
HOT ITALIAN SAUSAGE (makes enough for 2 pizza)
▪1lb or 1/2kg 80/20 ground pork
▪7g or 1 1/2t salt
▪10g or 2 1/2t sugar
▪5g or 2 1/2t paprika
▪3g 1 1/2t dried sage
▪2g or 1t black pepper
▪2g or 3/4t red chili flake
▪2-3 cloves of garlic, grated or finely minced
▪3g or 1 1/2t crushed toasted fennel seed
▪10g or 2g red wine vinegar
CHAPTERS:
0:00 Intro
0:34 The dough
2:34 Mixing the sauce
4:00 Making hot italian sausage
4:49 Making a smoky paloma (ad)
5:46 Finishing the sauce & building the pizza
9:32 Baking and serving
10:56 Let’s eat this thing
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#deepdishpizza #pizza #chicagodeepdish
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How to Make Deep Dish Pizza in a Cast Iron Pan (Chicago Style)
Deep Dish Pizza is easy and fun to make at home. All you need is a cast iron pan, some basic ingredients and a positive ‘tude. ????????Adam
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THE DOUGH…
***enough for 10-12in cast iron pan.
250g Bread Flour
25g corn meal
75g Olive Oil
100g Warm Water (110F)
3g Instant Yeast
5g Salt
THE TOMATO SAUCE…
465g San Marzano Tomatoes, drained
2g Kosher Salt
2g Sugar
2g Red Wine Vinegar
2g Dried Oregano
Fish Sauce to taste (optional)
THE CHEESE…
***50/50 Whole Milk Mozzarella / Part-skim Mozzarella
225g Part-skim Mozzarella
225g Whole Milk Mozzarella
*roughly 1lb total
THE PARM CRUMBLE…
*Add a medium hunk of Parmigiano Reggiano cheese to a blender or food processor and blitz it up into small crumbles. The leftover crumble saves well in the fridge and come in handy for other stuff.
THE SAUSAGE…
My Italian Sausage Recipe (video) -
453g (1lb) Spicy or Mild Italian Sausage
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STUFF THAT I USE…
10 inch Lodge Cast Iron Pan-
12 inch Lodge Cast Iron Pan-
Canned San Marzano Tomatoes (6 pack)-
Kitchen Scale -
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
A History of Deep Dish Pizza -
More about Chicago’s lesser known “Tavern Style” Pizza -
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#pizza #deepdish #deepdishpizza #chicagofood Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.