PUB STYLE PIZZA RECIPE | Chicago Thin Crust Pizza
Few foods take us to nostalgia land like Chicago pub style thin crust pizza. Flaky, crisp crust, mozz, greasy-crunchy pepperonis? Yes plz. You don't need to be sold on pizza though because as we've all learned by now, pizza is dope. In this video, Brian gets into the weeds on what makes his thin crust pizza recipe even better than the pies he grew up eating and how you can make it at home.
CHICAGO-STYLE DEEP DISH VIDEO:
SHEET PAN PIZZA VIDEO:
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||INGREDIENTS||
FOR THE CRUST
330g or 2.5 C. AP FLOUR
4g or 1.5 tsp YEAST
6g or 1 tsp SALT
170g or 2/3c WATER
30g or about 2 TBPS BUTTER
(or for a gluten free version, we recommend following the America's Test Kitchen's Best Gluten Free Pizza dough recipe
FOR THE SAUCE ( you may want to make a 2X if you like it saucy)
1 8OZ can TOMATO SAUCE
40g or 2.5 TBPS TOMATO PASTE
1/2g or strong pinch OREGANO dry
5g SALT
10g SUGAR
STIR OR PUREE TO COMBINE
**RECOMMENDED GEAR **
MY FAV STAINLESS BOWL:
BOOS BLOCK CUTTING BOARD:
HAND BLENDER:
MASAHIRO CHEF'S KNIFE:
PIZZA PEEL: (got mine years ago, but this is what I'll buy for home oven baking when i upgrade)
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#thincrustpizza #pizza #pizzarecipe
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Deep Dish Pizza Recipe (Chicago Style Deep Dish Pizza) | Authentic Taste at Home
Indulge in the cheesy goodness of Chicago-Style Deep Dish Pizza! Get ready to savor every bite of this mouthwatering delight. Make this Chicago-Style Deep Dish Pizza at home and share feedback with us.
#chicagostylepizza #deepdishpizza #pizza
Chicago Style Deep Dish Pizza
Pizza Dough Preparation:
All-Purpose Flour 3 cups
Yeast 2 tbsp
Sugar 1 tbsp
Salt ½ tsp
Oil 2 tbsp
Luke warm water as required
Chicken Mince Marination:
Chicken mince 300 g
Garlic powder 1 tsp
Paprika powder 1 tsp
Red chili powder 1 tbsp.
Black pepper powder 1 tsp
Salt 1 tsp.
Marinara/Tomato Sauce Preparation:
Oil 2 tbsp
Tomato puree 1 cup
Tomato paste 1 cup
Brown sugar 1 tsp
Garlic (chopped) 1 tbsp.
Red Chili flakes ½ tbsp.
Oregano 1 tsp
Dry Basil 1 tsp
Salt 1 tsp
Ingredients for Deep Dish Pizza:
Prepared pizza dough
Marinated chicken mince
Marinara/Tomato Sauce
Nurpur Mozzarella cheese (Grated)
Nurpur Cheddar cheese (Grated)
Directions for Pizza Dough Preparation:
1. In a bowl add flour, yeast, sugar, salt, oil and water. knead it well and make soft dough. Rest until it doubles in size. Set aside.
Directions for Chicken Mince Marination:
2. In a bowl add chicken mince, garlic powder, paprika powder, red chili powder, black pepper powder and salt mix it well and set aside.
Directions for Marinara/Tomato Sauce Preparation:
3. In a preheated pan add oil and garlic sauté for a min. Add tomato puree and mix it well.
4. Add tomato paste and cook for 2-3 mins. Add brown sugar, red chili flakes, oregano, dry basil, salt and cook for 2-3 mins or until oil separates. Set aside.
Directions for Deep Dish Pizza Preparation:
5. Now take a deep pizza mold spread pizza dough in it. Add layers of Nurpur Cheddar & Mozzarella Cheese, prepared chicken mince, marinara/tomato sauce and sprinkle mozzarella cheese on top.
6. Bake in a preheated oven at 180 C for 12-15 mins.
7. Your Chicago-Style Deep Dish Pizza is ready.
Preparation time: 30 mins
Cooking time: 1 hour
Servings: 4-5
BUDDYZ A Chicago Pizzeria - How We Make DeepDish
Our take on the Chicago Classic Deep Dish pizza. To learn more about us visit our website buddyzpizza.com
Homemade Deep Dish Pizza
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
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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Jeff Mauro's Chicago-Style Deep-Dish Pizza | Food Network
Cook along with Jeff as he shares his secrets for authentic deep-dish pizza loaded with pepperoni, sausage and mozzarella!
#JeffMauro #FoodNetwork #DeepDishPizza
Get the recipe ▶
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
True Chicago-Style Deep-Dish Pizza
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 7 hr 25 min (includes rising time)
Active: 25 min
Yield: 8 slices
Ingredients
1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish
Directions
Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
Position an oven rack in the middle of the oven and preheat to 450 degrees F.
Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
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Jeff Mauro's Chicago-Style Deep-Dish Pizza | Food Network
Super Cheesy Homemade Deep Dish Pizza
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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:
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Induction Cooktop:
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