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The 4 keys to make perfect CHICAGO DEEP DISH pizza every time

The 4 keys to make perfect CHICAGO DEEP DISH pizza every time
hey what's up a lot of people ask the question is it even

pizza

hell yes this is a

pizza

and a really dope one when it's made properly today we're going to be getting into the colossus of crust the

chicago

style

deep

dish

pizza

i'm going to be talking to the how and the why this whole thing works so if that sounds like fun stick around let's get started so as some of you guys might know i'm from

chicago

i grew up in the suburbs and i lived in the city for about eight years and during that

time

i was able to eat at just about

every

classic well-respected

deep

dish

spot like giordano's malnotties pequods

chicago

's they're all really dope but they're all pretty different so what's the thing that unites all these

pizza

s and

make

s really great

deep

dish

for me after making a lot of test pies for this video i think it comes down to four things number one a really tender flaky cornmeal butter crust number two a chunky cooked

pizza

sauce as some of you guys know i'm not a huge fan of the added complexity of cooking a

pizza

sauce but when you're making a literal

pizza

pie you need to concentrate things a little bit and i'm going to get into that a little bit more later on number three fresh hot italian sausage if you're in the pizzeria you can get whatever you want on the

pizza

comes in all shapes and sizes but if you want the real deal mike dikka dub bols ashland and clark style

pizza

you got to have italian sausage and a...
the 4 keys to make perfect chicago deep dish pizza every time
lot of it today we're gonna be making our own and it's gonna totally slap and number four full fat slightly aged mozzarella we're looking for a product that's almost golden in color this is gonna give us a superior stretch it's also gonna give us a funky rich milk flavor that's really memorable oh and one more maybe like a number five which is you really got to bake this thing hard and it's got to be almost fried in its pan you got to put a lot of oil on the outside to get that signature

deep

dish

style so that's the setup if you've got all that stuff going on then in my mind you've got a

perfect

deep

dish

pizza

that anybody who's cool will like let's get right into the process here though let's get started by grabbing a food processor into that we're going to measure 450 grams all-purpose flour 15 grams of salt 40 grams of cornmeal mine's a little bit more coarse here and i think that's probably the best way to go on top of that we're gonna add 12 grams of sugar and nine grams of dry active yeast i'm gonna pop the top on this thing and then chop in 110 grams of cold butter that i've cut into smaller chunks this is the same method i use for the

chicago

style suburban thin crust

pizza

and i really liked how flaky and tender the final dough is we're gonna take this until the butter is broken down and the whole thing looks kind of pebbly just like this in the r d part of this i tried two other...
the 4 keys to make perfect chicago deep dish pizza every time
methods of getting the butter into the dough including lamination like a croissant but both gave me a really toothsome overworked crust that wasn't really classic

chicago

style after the butter's all chopped in while the food processor is still running we're going to stream in 275 grams of warmish water like 85 degrees specifically that's going to take about 15 seconds to fully come together and once that's all spun up we're going to run it for about five or six more seconds and there i love how this dough looks the butter gives it a satiny shine and the cornmeal gives it a sick golden color that you just don't see very often i'm going to flip this out into a medium stainless steel bowl wrap it with plastic and then set a 90 minute

time

r while that dough is rising we're going to prep out this

pizza

sauce to get started there we're going to grab a quarter of an onion clean it up and then grab a box grater on the largest whole side we're going to grate this whole thing down breaking it down really far like this helps the onion melts into the background of the sauce a little bit easier and even though we want a relatively chunky sauce we really don't want to be eating chunks of onion next we're gonna grab two garlic cloves and just run that through the garlic press i'm gonna throw that on top of my onions and then actually cook this sauce we're gonna go over and preheat a ten inch saute pan over medium heat once...
the 4 keys to make perfect chicago deep dish pizza every time
that's hot i'm gonna throw in about two tablespoons of butter

chicago

gets really cold in the winter and having a lot of full fat dairy really helps meat stick to the bones once that butter is melted we're going to throw in the onion garlic and 5 grams of salt i'm going to stir things up and let them saute for about two to three minutes over medium heat or until things are softened and just starting to take on some color at that point i'm going to add in about 40 grams of tomato paste and we're gonna fry that off for just a second and bloom it out this helps curb some of that stale ketchupy metallic taste that i associate with tomato paste next i'm gonna add in one 28 ounce can of high quality crushed tomatoes these are a california brand that i get at whole foods that i really like it's about four dollars a can that's kind of expensive but the quality here

make

s a significant difference in my opinion i'm gonna follow those tomatoes with 10 grams of sugar and one gram each of dried basil and dried oregano okay i'm gonna turn the heat down on this sauce now and let it simmer on low for about 20 minutes after that 20 minutes things are looking concentrated and slightly more intense and dark at this point we're gonna give it a taste it should be almost like marinara sauce for breadsticks at

pizza

hut that means it should taste very good okay i'm really happy with this sauce we're gonna cool this off and throw it in the...
fridge and i'm gonna grab one pound of fatty ground pork to

make

some sausage i'm gonna cut this open and flip it over into my medium stainless steel bowl you may notice that i use this bowl pretty much in

every

episode here and that's because i love it it's one of my all-

time

favorite pieces of gear it's really easy to clean it's the

perfect

size for my scale of cooking i'll throw a link down in the description if you're interested okay into that pork bowl we're going to measure 7 grams of salt 1 gram of black pepper 3 grams of paprika 1 gram of chili flake 1 gram of dried sage 1 gram of garlic powder five grams of sugar that's clearly not five grams of sugar that's way too much sug apparently i'm trying to

make

candied

pizza

to finish this off we're gonna add two grams of toasted and crushed fennel seed and five grams of red wine vinegar the move here now is to just mix

every

thing up i like to use a glove for that because cold wet meat is kind of a buzz kill when you're using camera gear so this glove

make

s things a little bit easier after a minute or so of needing this meat to combine we've got a really delicious sweet and spicy italian sausage but the only way i can know that for sure is if i cook a little piece off and have a little snack so we're gonna head over to the stove i'm gonna heat a medium saute pan and throw in about an ounce of sausage to taste i'm just gonna sear it for about one minute...
per side and then we're gonna give it a bite tastes really good and it was really easy to

make

this recipe is going to

make

more sausage than you need i like to freeze the rest here for later use in stuff like bolognese or ragu or whatever the last major item on the prep list here is grating the mozzarella this golden full fat mozzarella has a much better texture and flavor than your run-of-the-mill part skim that you find at most grocery stores the move for this cheese is just a standard grate on the biggest holes of the box grater we're going to use about 10 to 12 ounces per

pizza

all day and this is a two

pizza

recipe so that would be about 24 ounces of grated cheese total once it's all broken down we're gonna scoop it up and throw it into the fridge with the sausage and the

pizza

sauce and let that all hang out while we get our dough sorted out speaking of that after one and a half hours the dough has roughly doubled and it looks buoyant and alive when i poke this dough it's going to indent hold it for a second and then slightly bounce back i'm going to lightly flour my cutting board and then the dough and then i'm going to lightly flip it out we're going to cut this into two roughly equal pieces and then pre-shape them a bit by folding things and tucking them into a very rough round ball we really want to maintain as much tender flakiness as possible so a simple tuck and fold here is all we need once those are shaped we're going to...
grab a half sheet tray and hit them with a few glugs of olive oil after that we're going to move these dough balls over to that sheet tray and then we're going gonna cover the whole thing with another sheet tray and we're gonna let it do its final rise in the fridge that's gonna be for about one hour this cold final rise helps cool and reset the butter and the crust that's gonna give us a much more pie like flaky and puffy texture in the oven after that one hour the doughs have grown by about 50 to 75 percent and they're looking golden and satiny and just really pretty in my opinion okay to get to business here we have two options for baking these pies number one and my preferred choice is a 9 to 10 inch cast iron pan the heat transfer here is amazing and the crust gets really well fried and browned so the other option here would be a 9-inch springform pan or just a regular size cake pan in general and it will definitely still work but the crust might be slightly less crisp so it's up to you today the b-boy chooses cast iron but settle that aside for now and lightly flour your cutting board grab a dough ball and then hit that with a little bit of flour as well using a rolling pin i'm going to gently roll this thing out a bit and i'm going to flip it over and turn it 90 degrees this helps keep things even and round of course if it's sticking we're gonna hit with a little bit more flour and continue to roll things out until it's...
about 12 inches or so this is really where it starts to look comically like a pie crust by the way once we're at about 12 inches round we're going to grab our cast iron and

make

sure it's about one and a half inches wider on each side that's looking good next i'm going to flour the dough and then gently roll it up onto the rolling pin just to move it off to the side for a second i'm gonna grab the cast iron and we're gonna hit that with a generous two to three tablespoons of olive oil yes this seems like a lot but one of the secrets to making a

perfect

deep

dish

is the fried dough so really get in there and spread it all around i'm gonna move the dough over to the pan and try and roll this thing off gracefully nope once we've got it in there we're just pushing and forming this thing into the sides and corners you want about one and a half to two inch

deep

pizza

dough and to get that i just push it a bit further because things are gonna slide down and settle once you've got your cornmeal butter bomb pie crust laid out it's

time

for us to build a

pizza

i'm gonna grab my cheese my sauce the sausage and a chunk of parmesan from the fridge today i'm making just one of these two

pizza

balls because i'm just one man and i'm not insane but this recipe will easily feed three to four people we're gonna start with the shredded mozzarella this is the most iconic part of this

pizza

the cheese goes down first and a lot of...
people that seems really crazy but it's necessary for this style the cheese acts as a foundation for the toppings and the sauce so spread about 10 to 12 ounces of that on there and kind of press the sides back up with it as needed behind that we're going to lay down the italian sausage into about one half ounce chunks spread across this evenly this might seem like a lot of sausage but i assure you that in terms of

chicago

standards this is a moderate amount of sausage lumonadis is famous for making one with like two pounds of sausage on it and that

make

s my stomach wanna fall out of my butt behind the sausage we're gonna do the sauce after it's cooled down it gets pretty thick but that helps us out it

make

s for an easier

pizza

build but this thicker crushed tomato sauce is also a huge part of the structural integrity of this whole setup to finish off this beast of a

pizza

we're gonna add some grated parmesan for that i like to go with the domestic stuff we don't need to spend 20 a pound on the italian parmesan and then finally we're gonna hit with some chili flakes on top okay this

pizza

in this pan weighs like eight pounds i'm gonna load it into a preheated 425 degree oven and i'm gonna set a

time

r to check back after 25 minutes this is just to

make

sure things are looking solid

every

one's oven's a little bit different but all day this

pizza

should take about 35 to 40 minutes after 35 minutes things are looking really good this...

pizza

is an absolute monster oh my god i'm gonna let that cool for about 10 to 15 minutes then we're gonna

dish

it up and eat this thing let's go in for a bite let's get a crust bite what do you think it's kind of crispy it's got a little crispness cutting the butter in like we did right at the beginning gives us a really tender really flaky crust i tried this multiple ways like i mentioned earlier i laminated it wasn't good this is the ultimate i mean truly i'm stoked like this is it's a 10. this is a 10 dude thick sauce homemade sausage shredded full fat maaz cornmeal butter crust baby don't mind if i double do i'm trying to close this thing and i'm full i'm like that's how you know it's good it's like you've got the

chicago

pizza

sweats okay but let me know in the comments down below what's your favorite

chicago

style pizzeria is it pequod's is it malnati's girodans i think i'm a giordano's boy could be controversial a lot of people are saying malnati's malnatis as always guys thank you so much for your

time

and attention thank you for sticking around and we'll see you next

time

all right i think we got it okay one more bite oh my lord