Chicago-Style Deep Dish Pizza Recipe!
Making true Chicago style deep dish pizza recipe. In this recipe video, we'll show you how to make Chicago style deep dish pizza. This is how to make the best deep dish pizza at home!
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Whether you consider deep dish to be pizza or not, it's a deeply beloved dish in Chicago and something I’ve wanted to try for a while. After lots of research, I think we’ve figured out the key to a good deep dish pizza. Of course, everyone will have their preferences but this recipe is pretty darn good.
A true Chicago-style pizza is pizza prepared according to several different styles developed in Chicago. The most famous is the deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce.
If you love this how-to-make deep dish pizza recipe let us know what you think in the comments below! #chicagopizza #pizza #deepdishpizza
0:00 Preparing the deep dish pizza dough
0:52 Preparing the deep dish pizza sauce
1:28 Cooking the deep dish pizza
Ingredients for making Chicago deep dish pizza:
Deep Dish Pizza Dough:
225g (2 cups) all-purpose flour
20g (1/8 cup) cornmeal
7.5g (1 1/2 tsp) salt
6g (1 1/4 tsp) sugar
4.5g (1 tsp) dry yeast
140g (2/3 cup) water
55g (1/4 cup) cold butter
Deep Dish Pizza Sauce:
465g (16.5oz) San Marzano tomatoes
3g (1/2 tsp) salt
2g (1/2 tsp) sugar
2g (1/2 tsp) red wine vinegar
2g (1/2 tsp) dried
Other Ingedients:
Olive oil
Parmesan
220g (10-11 slices) mozzarella
450g (1 lb) Italian Sausage
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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
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!
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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:
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MY FAV STAINLESS BOWL:
Other Pizza Videos You Might Like (including hand-mixed dough):
DETROIT STYLE PIZZA:
ONE DOUGH 3 PIZZAS:
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RECIPE
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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.
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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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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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Easier pan pizza in a non-stick — browned base and crispy rim
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***RECIPE, MAKES ONE 10-INCH PIZZA***
For the dough
1 cup (120g) bread flour + more for kneading (all-purpose is fine instead)
1/2 teaspoon (3g) salt
1/2 teaspoon (2-3g) sugar
1/2 teaspoon (1-2g) dried yeast
1/4 teaspoon (1g) garlic powder (very optional)
2 teaspoons (10mL) olive oil
1/2 cup (120mL) milk (water is fine instead)
For the sauce
1/3 cup (80mL) canned crushed tomatoes (I like Pastene Kitchen Ready)
1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes)
a small pinch of sugar
a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc)
For the rest
5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated)
grated parmesan
additional olive oil and pizza herbs
Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.)
Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min.
Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill).
When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn — this usually takes me 6-7 minutes.
When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want.
Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe.
Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact — no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling.
Slice and eat (duh).