Super Cheesy Homemade Deep Dish Pizza
Click here to bundle your home and car insurance with GEICO
Is Chicago style deep dish pizza actually pizza? I don't think so... it's more of a casserole but regardless this recipe is delicious! From the copious amounts of sauce to its super cheesiness, you will not walk away from eating this thiccc pizza (if you can even it call it that) disappointed.
Recipe:
Kitchen Stand Mixer:
Induction Cooktop:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
Homemade Chicago Deep Dish PIZZA From Scratch - Italian Way
SUBSCRIBE ❥
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
In this amazing video i show how to make the perfect, CHICAGO DEEP DISH PIZZA at home from scratch, and of course i made it with my own touch
????here is the recipe:
-150ml. water
-200gr. poolish
-10gr. honey
-25ml.oil
-20gr. salt
290gr.flour
????recipe sauce:
-butter, -1/2 onion white, -pepper, oregano, 1/2 teaspoon sugar, garlic.
Cooking 425f. for 35 minutes.
For the making part please whatch the video
enjoy i home you like my little story too, please comment below what you think and if you want more!
MY KIDS CHANNEL:
DONATE $ 1 TO SUPPORT AND HELP ME WITH A PROJECT :)
????????italian
In questo fantastico video mostro come realizzare la PIZZA PIATTA DI CHICAGO PROFONDO a casa da zero, e ovviamente l'ho fatta con il mio tocco
???? ecco la ricetta:
-150ml. acqua
-200gr. poolish
-10gr. miele
-25ml.oil
-20gr. sale
290gr.flour
Salsa ecipRecipe:
- burro, -1/2 cipolla bianca, pepe, origano, 1/2 cucchiaino di zucchero, aglio.
Cooking 425f. per 35 minuti.
Per la parte che fa per favore, guarda il video
divertiti a casa ti piace anche la mia piccola storia, per favore commenta di seguito cosa ne pensi e se vuoi di più!
????????spanish
En este increíble video, muestro cómo hacer la PIZZA DE CHICAGO PROFUNDA perfecta en casa desde cero y, por supuesto, lo hice con mi propio toque.
Aquí está la receta:
-150ml. agua
-200gr. poolish
-10gr. miel
-25ml. De aceite
-20gr. sal
Harina 290gr.
Sauce salsa de receta:
- mantequilla, -1/2 cebolla blanca, - pimienta, orégano, 1/2 cucharadita de azúcar, ajo.
Cocinar 425f. por 35 minutos
Para la parte de fabricación, por favor mira el video
disfrútame en casa, también te gusta mi pequeña historia, ¡por favor comenta abajo lo que piensas y si quieres más!
????????arabic
في هذا الفيديو المذهل ، أظهر كيف أصنع بيتزا لذيذة من CHICAGO DEEP في المنزل من الصفر ، وبالطبع قمت بصنعها بلمساتي الخاصة
????هنا الوصفة:
-150 مل. ماء
-200 غرام. تجمع
-10 غرام. عسل
-25 مل زيت
-20 غرام. ملح
290 غرام طحين
صلصة ec الوصفة:
- زبدة ، 1/2 بصل أبيض ، فلفل ، زعتر ، 1/2 ملعقة صغيرة سكر ، ثوم.
الطبخ 425f. لمدة 35 دقيقة.
من أجل الجزء الرجاء الرجاء الفيديو
أستمتع بالمنزل الذي يعجبك قصتي الصغيرة أيضًا ، يرجى التعليق أدناه على رأيك وما إذا كنت تريد المزيد!
BUY CLOTHING LINE MY STORE ❥
LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
DOUGH BALLS BOXES:
BRICKS FOR YOUR HOME OVEN:
PEELS:
-----????????????????links of my social media ADD ME ON ????????????????------ INSTAGRAM ❥
FACEBOOK ❥
MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
Music:
Beggar’s Pizza Deep Dish Cheese Pull Test!
Social Media’s:
Instagram:
TikTok:
Twitter:
Snapchat:
My Second Channel:
How to Make Chicago Style Deep Dish Pizza - Recipe
The Chicago Style deep dish pizza crust is a high fat / low hydration dough. This gives the crust a flaky texture that browns easily and repels the moist fillings, keeping the crust crisp.
????CHICAGO PIZZA DOUGH RECIPE ????
250 g Bread Flour (100%)
50 g Butter, Melted (20%)
25 g Olive Oil (10%)
100 g Warm Water (40%)
3 g Yeast, Instant (1.4%)
5 g Salt (2%)
* Optional: 25g Corn Meal (10%)
INSTRUCTIONS
1⃣ Stir together flour, melted butter, and olive oil.
2⃣ Dissolve yeast in water and add to flour mixture.
3⃣ Mix together just long enough to form a shaggy dough. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.
4⃣ Add salt, and mix on speed #2 with dough hook attachment for 4 minutes. Allow dough to rest for 3-4 minutes, and then knead of #2 for an additional 4 minutes.
5⃣ Round dough and place in an airtight container to bulk ferment for 2-3 hours, or until dough has doubled in size.
6⃣ Degas dough, form into a tight ball and allow to proof for 30-60 minutes.
7⃣ While the dough is proofing, preheat oven with a baking stone to 500ºF/260ºC.
8⃣ Flatten dough into a disc and place in a 10” cast iron pan, pressing the dough along the inside rim of the pan until the top of the crust is even with the top of the pan. The dough should be spread evenly, and crimped along the top.
9⃣ Layer slices of mozzarella cheese into the bottom of the pan, followed by ground, loose, sausage and top with pizza sauce.
????Place cast iron pan directly on pre-heated pizza stone, and reduce heat to 425ºF/216ºC. Bake for 35-45 minutes, or until the crust is a dark golden brown.
☑️Remove from oven and serve immediately.
????CHICAGO STYLE PIZZA SAUCE RECIPE ????
100% Drained, Crushed or Diced Tomatoes (6 in 1 Brand is classic)
0.5% Kosher Salt
0.5% Sugar
0.5% Red Wine Vinegar
0.4% Dried Oregano
1⃣ Make sure crushed tomatoes are thoroughly drained. Stir in salt, sugar, vinegar and oregano.
2⃣ Allow flavors to marry for at least 10 minutes before using (best case scenario, make pizza sauce while dough is proofing).
✏️NOTES ✏️
Although any number of ingredients can be added to a Chicago Style Pizza, it is important to make sure that they do not contain a lot of water. For ingredients such as mushrooms, peppers, etc, that are high in water content, it is advisable to cook first to remove as much excess moisture as possible which will also concentrate flavors. Just like any “pie,” if your filling contains too much water, it will not set properly, be difficult to slice and a mess to serve.
Do you love pizza? Check out the Stella Culinary Pizza Resource Page:
How to Make Chicago Deep-Dish Pizza from The Bear | Binging with Babish
Pre-Order the new Basics with Babish Cookbook on Amazon:
Babish Cookware on Amazon:
Recipe: bingingwithbabish.com/recipes/chicago-deep-dish-the-bear
Music: “XXV” by Broke for Free
My playlist of preferred cooking tunes, Bangers with Babish!
BCU TikTok:
Binging With Babish Website:
Basics With Babish Website:
BCU Discord:
Patreon:
Instagram:
Subreddit:
Facebook:
Twitter:
Chicago-Style Deep Dish Pizza | Cookin' Somethin' w/ Matty Matheson
Get 20% OFF @manscaped + Free Shipping with promo code MATTY23 at #ad #manscapedpod
CHICAGOLAND I LOVE YOU THIS IS FOR YOU DEEP DISH FREAKS A LOTTA SAUCE A LOTTA CHEESE IT’S NOT FOR EVERYONE BUT IT IS FOR ME DEEP DISH PIZZA CHICAGO STYLE LET’S GO
Join this channel to get access to perks:
INGREDIENTS
DOUGH INGREDIENTS
2 (¼ ounce) packets active dry yeast
2 ½ cups lukewarm water
2 teaspoons sugar
7 cups flour (936 g)
4 teaspoons kosher salt
¼ teaspoon cream of tartar
1 cup neutral oil, plus more for greasing
SAUCE INGREDIENTS
2 tablespoons olive oil
1 small onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
½ teaspoon crushed red pepper flakes
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
Sugar, to taste
FILLING INGREDIENTS
1 pound hot italian sausage, casings removed
1 jalapeno, sliced into rings
3 Italian peppers, sliced into rings
1 red onion, sliced into rings
1 pound whole milk mozzarella
½ pound provolone cheese
Powdered Parmesan cheese
COOKING METHOD
DOUGH METHOD
1. In the bowl of a stand mixer, add 1 ¼ cups lukewarm water, followed by yeast and sugar. Lightly whisk, then cover with a tea towel and leave in a warm place for 5 minutes, or until yeast has proofed.
2. Once yeast has proofed, attach dough hook to stand mixer and fix bowl to stand mixer. Add dry ingredients to yeast and combine on low speed.
3. Once flour is 75% mixed in, slowly stream in oil and increase speed to medium. Allow to knead for 3-5 minutes, or until a soft, malleable dough forms. It will be softer and more fluid than traditional pizza dough.
4. Add to a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 12 hours, and up to 2 days.
5. Once dough has risen, punch it down and allow it to rest for 15 minutes.
SAUCE METHOD
1. In a medium saucepan over medium heat, add oil and onion. Cook until the onion is soft and translucent, about 5 minutes.
2. Add all other ingredients and bring to a simmer. Taste and season with additional sugar and salt, if needed. Cook for 20 minutes, or until flavors have married and sauce has slightly reduced. 3. Remove from heat, then cover with lid until ready to assemble.
SAUSAGE AND PEPPERS METHOD
1. In a large skillet over medium high heat, add sausage and break up with a wooden spoon. Cook until golden brown, then add peppers and onions. Add a pinch of salt and stir to combine.
2. Cook until peppers and onions are golden brown and soft. Remove from the heat and set aside.
ASSEMBLY
1. Preheat oven to 425°F. Lightly oil 2 (9 inch) springform pans and set aside.
2. Divide the dough into two equal pieces and roll out each dough ball into an 11 inch circle. 3. Quickly transfer it into prepared pans and lightly pull dough up the sides of the spring form by 1 inch , refrigerating it for 15 minutes if it becomes too difficult to work with.
4. Layer slices of mozzarella over the bottom and up the sides, then top with sausage mix, and 1 ½ cups of sauce. Top with Parmesan cheese and place springform on a sheet tray.
5. Repeat the same for the cheese pizza, but simply topping the cheese with additional sauce.
6. Bake for 35-40 minutes, or until the crust is golden brown around the edges.
7. Remove from oven and allow to cool for 20 minutes. Slice and serve with additional pizza sauce.