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Chicago Deep Dish Pizza - Food Wishes - Chicago-Style Pizza

Nov 12, 2021
hi i'm chef john from

food

would you like to calm down with

chicago

deep

dish

pizza

that's right we're going to toss

pizza

pie like they do in china and while i can't officially admit that i like this type of pizza as I'm originally from New York, but unofficially, every once in a while there's a change of pace. I really enjoyed it and actually, all joking aside, it's kind of silly to compare the two

style

s and argue about which one is better since they are so drastically different from each other. Of course, you said people will still argue, which is fine, especially since New York

style

is better, but anyway, I'm still very excited to show you this technique and we'll start with our

deep

dish

pizza crust. from Chicago which starts all of our other pizza crusts like this with some warm water that we're going to sprinkle our yeast in and after letting it dissolve for about 10 minutes or so we'll go ahead and add the rest of the ingredients that they will include a bit of olive oil as well as some melted butter which is one of the two ingredients that differentiates this from regular pizza dough we will also need to add a bit of salt and sugar and then the second ingredient that makes this dough be unique some cornmeal oh yeah we're going to throw in some yellow cornmeal and then we'll finish this off with our flour but as you know we always hold back a bit as we always pre is easier to add flour to a wet dough twice than to add water to a dry dough and then we'll grab our dough hook and start kneading this and continue to knead it until we've created a very soft, very smooth, relatively elastic dough and if you're using a machine for this it's always a good idea to stop it once in a while and scrape down the sides and after you've done that plus possibly adding a little more flour as I said we'll continue to knead this for three to four minutes or so until the dough separates from the sides and forms something that looks a bit something like that ok as i s help very soft very soft but stretchy and at this point let me go ahead and transfer that to our work surface so you can see better and besides wanting to touch this because it feels super good I'm also checking here to see if it might need a little more flour and if so we can knead some of the working surface. garlic, but this was almost felt so in that case we'll just re-form it into a ball and then transfer it back into our mix. bowl that we've dripped some oil into and we'll tip it over and rub it around a bit until the surface is covered and that'll pretty much be it for the dough production, we'll just cover this and leave it in a warm place until it's doubled in size, which will usually take an hour to two hours and one thing we can do while we wait is go ahead and make our pizza sauce and what you see here is a double batch of our famous

food

you want pizza sauce and you're going to want t or leave reduce it a bit ok we want to simmer our sauce until it's nice and thick like this ok that's one of the keys to Chicago style pizza ok we don't want a thin watery sauce , but anyway as our dough rises we're going to go ahead and put our sauce together and at this point I'm going to go ahead and fast forward and take a look at what it looks like about an hour and a half after we ue started and we can see here that it's definitely doubled in size and looking like something that really wants to be poked with our fingers that never gets old and then what we'll do once it's deflated is go ahead and transfer it to a floured work surface and we'll start to press it into some sort of a round shape with just enough flour to keep it from sticking to the table and our hands and while you can roll this up it should be soft and pliable enough to stretch into the shape we want and since I'm going to bake this in a 12 inch cast iron skillet I'm going to try and roll this dough out about three to four inches larger than that and then once that's accomplished we can go ahead and transfer this to our skillet but before we to do so we'll brush it liberally with olive oil and like I said I'm using a 12-inch cast iron skillet which I think works great for this , but don't worry if you don't have one of these or other options that work and then once our pans are prepped with olive oil we can go ahead and transfer into our dough and we'll go ahead and place that and then stretch and pull so that evenly spread on the bottom and sides and then if we want we can flip it over and trim off all the excess dough or eventually fold it over our fillings and bake it like this which is generally the approach I use but we'll get to that in a minute for now let's go ahead and proceed with our fillings and we'll start with our cheese and for us we're going to use three kinds we're going to do some sliced ​​provolone as well as two k kinds of mozzarella we've got the fresh kind which it's a little soft and wet and very milky as well as your standard cheap firm supermarket style mozzarella which they refer to in the business as low moisture mozzarella and what we'll do is follow r go ahead and start with our provolone and we'll place a few slices on the bottom and then continue to spread over our fresh mozzarella that we've diced or broken into small pieces and then once our pizzas have been fresh mozzarella it's time to add around from a pound of how to say the sausage which hopefully you can see is still raw and sometimes you can't buy it in bulk but usually we just remove the casings from a few links and then once it's done we move on and we'll top that off with our cheap supermarket firm mozzarella, sorry low moisture mozzarella and then once it's evenly drizzled, we'll top all of this with our hot pizza sauce. how thick the sauce is, so whether you're buying your sauce or making it from scratch, you'll definitely want to reduce a bit to dry it out and thicken it up, so we'll go ahead and serve generously. that on top and then what we're going to do to finish this off is take a couple hours of Parmesan cheese and grate it fresh and finely on top and if you're thinking I bet fake Parmesan would work perfectly here no we're not actually going to get a chunk of real parmigiano-reggiano but we'll go ahead and grate it generously on top anyway, at which point we have to decide what to do with our accessor dough and our options would be to just cut it all off and maybe save it to make some sticks of bread or something like that or if you want you can just fold it over the toppings like this and then once it's baked we'll get a big wide edge of crust all the way around and down the way the center of this piece It's going to turn out the same no matter what method you use, that's just going to be a personal preference and we'll leave that up to you.
chicago deep dish pizza   food wishes   chicago style pizza
I mean, after all, you are the Krusty the Klown of how much crust goes around, but personally, from the way this pizza is built, I think. having a little bit of extra crust around it is helpful and then once it's done we need one last thing before this goes in and that's a little drizzle of olive oil to go around the crust and drizzle a little over the center and that's it our Chicago deep dish pizza is finally ready to bake so let's go ahead and transfer it to the center of a 425 degree oven for about 35 minutes or until beautifully browned and looking like oh yeah that it looks nice alright and we really want to make sure we push the envelope into the browning on top and it should sound like this when you scrape it with a fork as well as have kind of a hollow sound if you play so you're looking and it sounded perfect and I'll Finish by garnishing with some more freshly grated Parmesan cheese and some Italian parsley which, by the way, anyone from Chicago will tell you a serving of vegetables counts and then you'll usually want to try to leave it out. rest. for about ten minutes or so before cutting off a piece, but I didn't.
chicago deep dish pizza   food wishes   chicago style pizza

More Interesting Facts About,

chicago deep dish pizza food wishes chicago style pizza...

I cut one right away and for a first piece it came out great, but it was so hot it spread a bit and I didn't like the pictures much. I waited about ten more minutes and cut another one and covered it with some parsley and took a few photos before it was time to grab a fork and try something that is actually closer to a casserole or lasagna than it is to a pizza. I really enjoy this right where provolone and mozzarella have been fused into the bottom crust with everything covered in that tomato a cheesy sausage goodness and beyond the completely different construction that makes this deep dish style pizza so unique I know the butter and flour corn on the crust really add something extra special that you don't get in your normal pizza eating experience and while I did a pretty standard cheese and sausage version here, this is really more of a technical video as any and all of your favorite pizza toppings can be included here and speaking of fillings because a deep dish contains a lot of them which is why I like to leave that excess dough attached so I can mix in a bit of that extra crust where and when I see it fits but that's it anyway everything, a former New Yorker takes Chicago deep dish pizza, as I mentioned above, we shouldn't argue about which style of pizza is better and, instead, celebrate the fact that we get to enjoy both, whether it's this delicious deep-dish or the obviously much superior New York thin crust, so I really hope you try this soon head to the food want calm for all the ingredient amounts. of more information as usual and as always enjoy yourself
chicago deep dish pizza   food wishes   chicago style pizza

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