Simple Deep Dish Pizza | Minimalist Baker Recipes
Simple deep dish pizza without the butter and topped with tons of roasted veggies. Easy, healthy, and 45 minutes from start to finish.
Full Recipe:
Naples, Italy is credited with the origination of pizza in the late 1700s to early 1800s. But it may have been inspired by a similar flatbread-style dish served by ancient Egyptians, Romans, and Greeks. Italian immigrants then brought pizza to the US in the 19th-20th century.
It was in Chicago that deep dish style pizza was created. The first deep dish pizza is believed to have been created by Ike Sewell and Ric Riccardo in 1943 at their restaurant Pizzeria Uno (but the origin is debated). The concept became wildly popular and Pizzeria Uno now has over 200 locations worldwide!
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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.
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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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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
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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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 Chicago Deep Dish PIZZA From Scratch - Italian Way
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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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????????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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MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
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Recreating Pizza Hut Pan Pizza at Home Redux (is this the secret recipe?)
It's possible! Master making Pizza Hut pan pizza at home easily by following along to this recipe. All it took was one failed video on my behalf and a few years of embarrassment. I've merged the comment section of my previous Pizza Hut video with copycat recipes and this tastes identical to the real thing.
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Pizza Dough:
1 1/2 cup/ 354 ml water
1 packet/ 7-10 grams of instant yeast
3 tb/ 14 grams of dry milk powder
4 1/2 cups/ 637 grams bread flour
1 tsp salt
1 tb sugar
2 tb veg oil
1/2 cup veg oil for 14 inch pan OR 1/8 cup veg oil (plus some for good luck) for a 10 inch pan
Pizza Sauce:
8 ounces/ 226 grams can of tomatoes
1/2 cup/ 150 grams tomato paste
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1/2 tsp marjoram
1/2 salt
1/8 tsp MSG (Accent)
Toppings:
pre shredded low moisture mozzarella cheese
pepperoni
Seasoning for crust:
4 parts parmesan cheese
1 part garlic powder
1 part oregano
1 part basil
pinch of MSG (Accent)