This Is NOT Deep Dish! (Chicago STUFFED Pizza Cast Iron Recipe)
Let’s explore the glorious, gut-busting creation that is Chicago Stuffed Pizza, an unsung hero often mistaken for its cousin: the Deep Dish. This architectural wonder of a pie, with its lofty walls of dough encasing a molten core of cheese and toppings, sets itself apart from the iconic Deep Dish through its distinctive double-crusted structure and generous fillings. The true magic of this Chicago marvel is that it can be effortlessly recreated in the comfort of your own kitchen using your trusty cast-iron pan. As we dive into the process, watch the ingredients coalesce in perfect harmony, yielding a decadent, golden-crusted fortress brimming with robust flavors, textures, and stories from the heart of America's culinary melting pot.???????? Adam
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TIMESTAMPS…
The Art Of Stuffed Pizza (0:00)
What Is Stuffed Pizza? (0:47)
Stuffed Pizza Dough (1:31)
Stuffed Pizza Sauce (3:17)
Rolling Out The Dough (4:07)
Building The 'Za (5:56)
Become An Omnivore! (7:34)
Cast Iron Baking The Pizza (8:04)
Pizza Reveal (8:55)
Taste Test (9:49)
Final Thoughts (10:41)
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#Pizza #DeepDish #StuffedPizza #CastIronCooking #Cooking #Recipe #ChicagoFood #Chicago #FromScratch #OmnivorousAdam
Homemade Deep Dish Pizza
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Here's what you'll need!
DEEP DISH PIZZA
Servings: 8
INGREDIENTS:
Dough
1¼ cup warm water
2¼ teaspoon active dry yeast
2 teaspoons sugar
3¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil
Sauce
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon oregano
2 cloves of garlic, chopped
1 teaspoon sugar
1 28-ounce can of crushed tomatoes with basil
10 slices mozzarella
½ pound Italian sausage
Fresh grated Parmesan
PREPARATION
1. For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
2. Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
3. For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
4. In a large mixing bowl, combine the flour, cornmeal, and salt.
5. Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
6. Bring dough to floured surface and knead until dough forms into a ball.
7. Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover and let rest for 1 hour.
8. Remove dough and bring onto floured surface.
9. Cut dough in half and begin working dough out ensuring that it is at least 2 inches wider than your deep dish pan. Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
10. Preheat your oven to 425°F/215°C.
11. Bring your dough into your oiled and floured deep dish pan.
12. Using your hands press dough into sides of your dish making it as even as possible.
13. Lay slices of mozzarella across the dough, covering the entire bottom.
14. Add pieces of uncased Italian sausage on top of the mozzarella and top with tomato sauce.
15. Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
16. Garnish with Parmesan.
17. Enjoy!
Credits:
Adapted from:
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MUSIC
Multifunktion
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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!
ignore tags: Perfect Pizza at Home,Chicago Deep Dish,Lou Malnati's,deep dish pizza recipe,pan pizza,deep dish pizza dough,chicago deep dish pizza,best deep dish pizza,lou malnati's recipe,lou malnati's pizza review,lou malnati's pizza dough,homemade Chicago pizza recipe
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:
The BEST Deep Dish PIZZA Recipe From Chicago | GIORDANOS | Homemade RECIPE | What to EAT in Chicago
As a good Chicagoan, I am in love with Chicago-style pizza. I grew up eating deep dish pizza every Friday night with my family. Since we moved to Spain, we haven't stopped thinking about it. The buttery crisp crust, gooey cheese that stretches forever, the spicy fennel infused Italian sausage, and the tangy tomato sauce to balance it out is what I'm talking about. We had to come up with this recipe because we missed it so much and it hit all the marks, making this the best Chicago style pizza we've ever had.
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#chicago #deepdishpizza #pizza
EASY HOMEMADE DEEP DISH PIZZA RECIPE | SAM THE COOKING GUY 4K
Is Deep Dish really pizza? We're making this chicago-style recipe so let's find out...
00:00 Intro
1:16 Starting the Alfredo sauce
4:18 Addressing the pizza dough
5:38 Flattening & forming the dough
8:36 Continuing the Alfredo sauce
9:17 Trying the Alfredo sauce
10:04 Addressing the components
11:20 Building
15:37 Baking instructions
16:35 MACA Merch
18:52 The reveal
19:58 Plating
21:35 First Bite
22:40 Outro
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???? INGREDIENTS:
➔ Pizza Dough (store bought)
➔ Flour
➔ Marinaded Artichoke Hearts
➔ Chicken (prepared)
➔ Mozzarella
➔ Marinara Sauce (made beforehand)
⭕ FOR THE ALFREDO SAUCE...
➔ Heavy Cream
➔ Garlic
➔ Oregano
➔ Basil
➔ Red Pepper Flake
➔ Salt
➔ Pepper
➔ Butter
➔ Parmasen
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