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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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
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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
Homemade Chicago Deep Dish PIZZA From Scratch - Italian Way
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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!
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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!
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LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
DOUGH BALLS BOXES:
BRICKS FOR YOUR HOME OVEN:
PEELS:
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MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
Music:
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
Get the Full Recipe here:
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MUSIC…
Melodeyes -
Just Jerry -
________________________________________________________
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)
________________________________________________________
#Pizza #DeepDish #StuffedPizza #CastIronCooking #Cooking #Recipe #ChicagoFood #Chicago #FromScratch #OmnivorousAdam
SHEET PAN PIZZA 2.0 (The New and Improved Recipe)
Sheet Pan Pizza holds a special place in my heart as the first pizza video I ever made. Great recipe, but the video was in need of a redo. In this video, we'll revisit that recipe with plenty of upgrades and (hopefully) much less cringe. Visit & use discount code BRIAN for 20% off your first order.
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9 ROUND PROOFING BASKET (FOR BOULE):
14 NONSTICK SAUTE PAN:
APRON:
OVAL BATARD PROOFING BASKET (FOR BATERD):
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
Other Pizza Videos You Might Like (including hand-mixed dough):
DETROIT STYLE PIZZA:
ONE DOUGH 3 PIZZAS:
------
RECIPE
------
SAUCE
• 28oz can crushed tomatoes
• 7g or 1 1/4tsp salt
• 10g or 2 1/3tsp sugar
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp Chile flake
• 1 tsp dried basil
• 50g tomato paste
• 25ish or 2-3tbsp olive oil
• 15g/2 large cloves garlic, minced
Add all ingredients except oil and garlic into a high sided container and mix with immersion blender under larger herbs are broken down. Preheat medium sauté pan over med heat. Add oil and garlic into pan. Sauté to soften garlic. Add sauce puree. Reduce to low and simmer for about 20min until reduced and dragging spoon through leaves a trail.
------
DOUGH:
• 285g or 1 1/4c warm water (86F/30C)
• 7g or or 2 1/4tsp instant yeast (about a packet)
• 20g or 1 1/2tbsp olive oil
• 425g or 3 3/8c ap flour (11.7% protein) or bread flour
• 8g 1 1/2 tsp salt
• olive oil
Add ingredients into the bowl of stand mixer with dough hook attachment and mix on low for 3 minutes or until dough forms into a messy ball. Increase speed to high and continue to mix for about 6min. Transfer dough to well oiled rectangular container, cover, and allow to rise at room temp for 30min. Fold strength into dough as shown @1:59. Cover and allow to rise again at room temp for 30min. Repeat strength building fold @2:34. Cover and allow to rise for yet another 30 minutes.
Very liberally oil sheet pan, making sure to spread into corners and up the sides. I usually use at least 30ml or 2-3Tbsp. Flip dough onto sheet tray. Spread dough out into rectangular shape. Cover and let rest for 15-20min. After that first rest, continue stretching dough out into the pan. Degas, grab edges, and stretch edge to edge. Cover and allow to relax for 15 minutes. At this point, you should be able to stretch dough the rest of the way to fill the sheet pan. Cover one last time and allow to proof for about 15 minutes. Preheat oven to 550F/288C with pizza stone or steel placed on the lower 1/3 rack.
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PIZZA BUILD:
• Sliced full fat mozzarella (about 12 slices for 1 pizza)
• Fresh mozzarella (10-12 chunks)
• Thinly sliced pepperonis
• Grated parmesan
Cover dough edge to edge with slices of mozz. Spoon sauce in large dollops down in two rows on the pizza, then spread slightly, leaving some cheese exposed. Add 10-12 fresh mozz chunks. Sprinkle with grated parm. Bake directly on pizza steel or stone for 18-20 min or to your desired doneness. Rotate 180 degrees halfway through cooking.
#pizza #sheetpanpizza #grandmapizza
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Easy Pan Pizza - Foolproof No Knead Crust - Make It Overnight or Same Day
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