YTread Logo
YTread Logo

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

Jun 01, 2021
Hello what's going on? A lot of people ask if it's even

pizza

. Heck yes, this is

pizza

and a really good one when done correctly. Today we are going to be going into the colossus of the bark. I'll talk about how and why this all works so if that sounds like fun stick around let's get started so as some of you may know I'm from Chicago I grew up in the suburbs and lived in the city for about eight years and during that

time

i was able to eat at just about

every

well respected classic

deep

dish

place like giordano's malnotties pequods

chicago

's they are all really great but they are all quite different so what unites them all? these pizzas and it's a really great

deep

dish

for me after making a lot of test pies for this video.
the 4 keys to make perfect chicago deep dish pizza every time
I think it comes down to four things: number one, a very tender and flaky cornmeal butter crust, number two, a chunky cooked pizza sauce as some of you know. I'm not a big fan of the added complexity of cooking a pizza sauce, but when you're making a literal pizza pie, you need to focus things a bit and I'll get into that a bit later in number three hot Italian sausage. fresh if you're at the pizzeria you can get whatever you want on pizza it comes in all shapes and sizes but if you want the real deal mike dikka dub bols ashland and clark style pizza you gotta have italian sausage and lots of it today let's let's

make

ours and it's going to be a slap and a number four full fat mozzarella and a little aged.
the 4 keys to make perfect chicago deep dish pizza every time

More Interesting Facts About,

the 4 keys to make perfect chicago deep dish pizza every time...

We are looking for a product that is almost golden. Oh, and one more, maybe like a number five, which is you really have to bake this hard and it has to be almost fried in its pan. You have to put a lot of oil on the outside to get that signature deep dish style so that's the setup if you have all that stuff goi ng on then in my mind you have a

perfect

deep dish pizza that anyone will like great, let's get right into the process here, though let's start by grabbing a food processor that we're going to measure 450 grams all purpose in. flour 15 grams of salt 40 grams of cornmeal mine is a little bit thicker here and I think that's probably the best way to go on top we're going to add 12 grams of sugar and nine grams of active dry yeast I'm going to put the part on it top this thing and then cut it into 110 grams of cold butter that I have cut into smaller pieces.
the 4 keys to make perfect chicago deep dish pizza every time
This is the same method I use for Chicago-style suburban thin crust pizza and I really like how flaky and tender the final crust is. let's take this until the butter breaks down and it all looks like a pebble like this in the r d part of this i tried two other methods of getting the butter into the dough including rolling it like a croissant but both gave me a crust overworked really delicious that wasn't really classic

chicago

style after the butter is all chopped up while the food processor is still running we're going to pour in 275 grams of warm water like 85 degrees specifically that'll take about 15 seconds to come together all the way in and once

every

thing is rotated we're going to run it for about five or six more seconds and I love the way this dough looks the butter gives it a satin sheen and the cornmeal gives it a sickly golden color that doesn't show very often I'm going to flip this into a medium stainless steel bowl wrap with plastic wrap then set a 90 minute

time

r while the dough rises we're going to prep plow this pizza sauce to start there we're going to take a quarter of an onion clean it and then take a box grater on the larger side we're going to grate all of this breaking it really far this way it helps that onion it melts into the bottom of the sauce a little easier and even though we want a relatively thick sauce we really don't want to be eating bits of onion next we're going to take two cloves of garlic and run them through the garlic press I'm going to toss that on top of my onions and then cooking this sauce we're going to go and preheat a ten inch sauté pan over medium heat once it's hot add about two tablespoons of butter.
the 4 keys to make perfect chicago deep dish pizza every time
Chicago gets very cold in the winter and having lots of full-fat dairy really helps the meat stick to the bones once. that the butter melts we are going to add the onion, the garlic and 5 grams of salt I am going to stir and let them sauté for about two or three minutes over medium heat or until they soften and begin to take on a little color in At that point I'm going to add about 40 grams of tomato paste and we're going to fry that for just a second and bloom this helps curb a little bit of that stale metallic ketchup taste that I associate with tomato paste next I'll add a can of 28 ounces of high quality crushed tom atoes are a brand from california that I buy at whole foods that I really like are about four bucks a can that's a little pricey but the quality here

make

s a significant difference in my opinion I'm going to stick with those tomatoes with 10 grams of sugar and a gram of dried basil and dried oregano ok I'm going to turn the heat down on this sauce now and let it simmer for about 20 minutes after that 20 minutes things look concentrated s and a bit more intense and darker at this point. i'm going to try it it should be almost like the marinara sauce for breadsticks at pizza hut that means it should taste really good ok i'm really happy with this sauce we're gonna chill this and throw it in the fridge and i'm gonna to grab a pound of ground pork with fat to make a sausage.
I'm going to cut this up and flip it over in my medium stainless steel bowl. You may notice that I use this bowl in almost every episode here and that's because I love it. it is one of my all-t They are my favorite pieces of equipment, it is very easy to clean, it is the

perfect

size for my kitchen scale. If you're interested, I'll give you a link in the description. Okay, in that bowl of pork, we're going to measure out 7 grams of salt 1 gram of black pepper 3 grams of paprika 1 gram of chili flakes 1 gram of dried sage 1 gram of garlic powder five grams of sugar which clearly It's not five grams of sugar which is too sug apparently I'm trying to make candied pizza to finish off.
With this we're going to add two grams of toasted and crushed fennel seeds and five grams of red wine vinegar. The move here now is to just mix everything up. I like to use a glove for that because cold wet meat is kind of a kill. when you're using camera gear so this glove makes things a little easier after a minute or so of needing this meat to combine we've got really delicious sweet and spicy italian sausage but the only way you I can tell for sure is if I cook a little bit and eat a little snack then we are g I'm going to go to the stove.
I'm going to heat up a medium skillet and add about an ounce of sausage to taste. I'm just going to sear it for about a minute per side and then we'll take a bite, it really tastes. well and it was very easy to make this recipe is going to make more sausage than you need i like to freeze the rest here to use later in things like bolognese or ragu or whatever the last important item on the prep list here is to grate the mozzarella this golden full fat mozzarella has a much better texture and flavor than the run-of-the-mill skim part found in most grocery stores the move for this cheese is just a standard grate into the larger 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'll just pick it up and we'll put it in the fridge with the sausage and pizza sauce and let it all hang out while we do our thing ugh solved speaking of which after an hour and a half the dough has doubled iced roughly and it looks buoyant and alive when I push this mass, it's going to bleed, hold it for a second then it will bounce back slightly.
I'm going to lightly flour my cutting board and then the dough and then I'm going to flip it slightly we're going to cut this into two roughly equal parts and then shape them a little bit by folding the stuff and rolling it into a very rough round ball we really want to keep as much of it of tender flakes possible so just tuck and fold here is all we need once they're shaped we're going to grab a half sheet pan and hit them with a few squirts of olive oil after that we're going to move these balls of dough to that sheet pan and then we're going to cover everything with another sheet pan and we're going to let it rise one last time in the fridge which will be for about an hour this final cold rise helps to chill and reset the butter and the crust that's going to give us a much flakier, puffier texture in the oven after that time, the crusts have risen about 50 to 75 percent and look golden brown. ace and satin and, in my opinion, really pretty. i have two options for baking these number one pies and my preferred option is a 9-10 inch cast iron skillet the heat transfer here is amazing and the crust fries and browns really well so the other option here it would be a 9 inch springform pan or just a general regular size pie pan and it would definitely still work, but the crust can be a little less crisp so today it's up to you.
The b-boy chooses cast iron, but set that aside for now and lightly flour your cutting board. ball of dough and then beat it with a little flour also using a rolling pin. I'm going to gently stretch this thing out a little bit and I'm going to flip it over and rotate it 90 degrees. This helps keep things even and round of course if it's sticking we're going to hit it with a little more flour and continue to roll things out until it's about 12 inches or so this is where it really starts to show comically like a pie crust by the way once we get about 12 inches all around we're going to grab our plaster planche and make sure it's about an inch and a half wider on each side that looks good.
Next, I'm going to flour the dough and then gently roll it onto the rolling pin just to move it to the side for a second. I'm going to grab the cast iron and we're going to hit it with two or three generous tablespoons of olive oil, yes that sounds like a lot, but one of the secrets to making a perfect deep dish is fried dough, so really get in there and spread it out. on all sides. I'm going to move the dough over to the pan and try to roll this thing gracefully. pizza dough half to two inches deep and to get that I just push it in a bit more because the stuff will slide down and set once you've made the cornmeal butter bomb pie crust.
It's time for us to make a pizza. I am going to take my cheese, my sauce, the sausage and a piece of Parmesan from the refrigerator. I'm making just one of these two pizza balls because I'm just a guy and I'm not crazy, but this recipe will easily feed three to four people. We'll start with the grated mozzarella. This is the most iconic part of this pizza. the cheese goes down first and a lot of people seem crazy but it's necessary for this style for the cheese to act as the base for the toppings and sauce so spread about 10-12 ounces of that on there and press the sides back prepare it according to behind that, we're going to place the Italian sausage in roughly half-ounce pieces spread evenly.
This may seem like a large amount of sausage, but I assure you that in terms of Chicago standards, this is a moderate amount. of sausage lumonadis is famous for making g one with like two pounds of sausage on top and that makes my stomach want to crawl out of my ass behind the sausage we are going to make the gravy after it cools it gets pretty thick but that helps us do make the pizza easier to build but this thicker crushed tomato sauce is also a big part of the structural integrity of this whole setup to finish off this beast of a pizza we're going to add some grated Parmesan cheese for that I like to go with the household stuff I don't need to spend 20 a pound on Italian Parmesan and then finally we're going to hit some chili flakes on top okay this pizza in this pan is like eight pounds I'm going to load it into a Preheat oven to 425 degrees and I'm going to set a timer to check again after 25 minutes, this is just to make sure things look solid.
Everyone's oven is a little different, but all day this pizza should take 35-40 minutes. After 35 minutes things are looking really good. This pizza is an absolute monster oh my gosh I'm going to let it cool for like 10 to 15 minutes then we'll serve it up and eat this let's take a bite let's take a bite of the crust what do you think it is a little crunchy? It has a bit of crunch cutting through the butter like we did right at first, it gives us a very tender, really flaky crust. I tried this in several ways, as I mentioned above. a 10-type thick gravy shredded homemade sausage all fat maaz baby cornmeal butter crustI don't care if I do it twice I'm trying to close this and I'm stuffed I'm like that's how you know it's good it's like you I got the chicago pizza sweats ok but let me know in the comments below what's your favorite chicago style pizzeria is it pequod's is it malnati's girodans i think i'm a giordano guy might be controversial a lot of people are saying malnatis from malnati as always guys thanks so much for your time and attention thanks for sticking around and see you next time ok i think that we have it good one more bite oh my lord

If you have any copyright issue, please Contact