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

Jun 01, 2021
Hey what's up? Many people ask if it is even

pizza

hell. Yes, this is a

pizza

and really great when done right. Today we're going to get into the crust behemoth, the Chicago-style

deep

dish

pizza. I'm going to talk about how and why this all works so if that sounds like fun stick around let's get started so some of you 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 Eat at almost all the classic and respected

deep

dish

places, like Giordano's Malnottis Pea Quads Chicago's, they're all really great, but they're all pretty 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, flaky cornmeal butter crust. Number two, a chunky cooked pizza sauce, like some of you. I know I'm not a big fan of the added complexity of cooking a pizza sauce, but when you're literally making a pizza pie you need to focus a little more and I'll talk about that a little later. number three, fresh and spicy italian sausage, if you are at the pizzeria you can get whatever you want on pizza, it comes in all shapes and sizes, but if you want the real mike dikka dub bols ashlynn and clark style pizza, you gotta eat sausage Italian. and a lot of it today we're going to

make

our own and it's going to totally slap the number four mozzarella, full fat and slightly 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 has an almost golden color. This will give us superior elasticity. It will also give us a rich original milk flavor that is really memorable, oh, and one more, maybe like number five, which is that 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 those things going on, then in my mind you have a

perfect

deep dish pizza that anyone who be cool, let's get right into the process here, though let's get started.
the 4 keys to make perfect chicago deep dish pizza every time
Taking a food processor, we are going to measure 450 grams of all-purpose flour 15 grams of salt 40 grams of corn flour. Mine is a little bit thicker here and I think that's probably the best way to add it. I'm going to add 12 grams of sugar and nine grams of active dry yeast. I'm going to open the top of this thing and then chop up 110 grams of cold butter that I cut into smaller pieces. This is the same method I use for Suburban Chicago Style Thin Crust Pizza and I really liked how flaky and tender the final crust is.
the 4 keys to make perfect chicago deep dish pizza every time
We're going to drink this until the butter breaks down and

every

thing looks a little pebbly, so in the r part of this I tried two. Other methods of incorporating the butter into the dough, including rolling like a croissant, but both gave me a very tasty, overworked crust that wasn't really classic Chicago style after chopping all the butter while the food processor It's still working, we're going to stream in 275 grams of warm water, like 85 degrees specifically, it's going to take about 15 seconds to fully come together and once it's all turned on, we're going to let it run for about five or six more seconds and I love how it works. see this mass. the butter gives it a satin shine and the cornmeal gives it a sickly golden color that you don't see very often.
I'm going to turn it into a medium stainless steel bowl, wrap it in plastic and then set a

time

r for 90 minutes while that dough is rising, we're going to

make

this pizza sauce to start, we're going to take a quarter of an onion, we're going to clean it and then we're going to take a box grater on the larger hole side, we'll grate all of this. Breaking it up a lot this way helps the onion melt into the bottom of the sauce a little more easily and although we want a relatively thick sauce, we don't really want to eat chunks of onion next, we're going to take two. cloves of garlic and simply pass them through the garlic press.
I'm going to throw them on top of my onions and then cook this sauce. We're going to go over and preheat a ten inch skillet over medium heat once it's hot. I'm going to add about two tablespoons of butter. In Chicago it gets very cold in the winter and having lots of full fat dairy really helps the meat stick to the bones. Once the butter melts, we will add the onion, garlic and 5 grams of salt. I'm going to stir things up and let them sauté for about two or three minutes over medium heat or until they soften and start to take on some color.
At this point I'll add about 40 grams of tomato paste and fry it for just a second and let it bloom, this helps curb some of that stale ketchup metallic taste that I associate with tomato paste. Next, I'll add a 28-ounce can of high-quality crushed tomatoes. These are a California brand that I buy at whole foods and really like, it's about four dollars a can, it's a little pricey but the quality here makes a significant difference in my opinion. I'm going to follow those tomatoes with 10 grams of sugar and one gram each. dried basil and dried oregano, okay, I'm going to lower the heat on this sauce now and let it simmer for about 20 minutes, after those 20 minutes things look concentrated and a little more intense and darker, at this point we're going to give it a flavor, it should be almost like marinara sauce for breadsticks at Pizza Hut, that means it should taste really good, okay, I'm very happy with this sauce, we'll cool it down and throw it in the refrigerator and I'll take it. a pound of ground pork with fat to make a sausage.
I'm going to cut this up and turn it over in my medium stainless steel bowl. You can notice that I use this bowl in practically

every

episode here and that's because I love it, it's one of my favorite pieces of equipment of all time. It's very easy to clean. It's the

perfect

size for my kitchen scale. I'll leave a link in the description if you're interested. Okay, on that plate of pork, we're going to measure 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 is clearly not five grams of sugar, that's too much sugar apparently I'm trying to make candied pizza to finish this, we will add two grams of toasted and crushed fennel seeds and five grams of red wine vinegar.
The step now is to simply mix everything together. I like to use a glove for that because cold, wet flesh is kind of a buzz killer when you're using camera gear, so this glove makes things a little easier after about a minute of needing this flesh to combine. We have a really delicious sweet and spicy Italian sausage, but the only way I can know for sure is if I cook a little piece and have a little snack, then we'll go to the stove, I'll heat up a medium skillet and add about an ounce of sausage to taste, I'm just going to brown.
Leave it for about a minute per side and then we'll take a bite. It tastes great and was very easy to make. This recipe will make more sausage than you need. I like to freeze the rest here to use later for other things. like bolognese or ragù or whatever, the last important item on the prep list here is to grate the mozzarella, this full-fat golden mozzarella has a much better texture and flavor than the run-of-the-mill skim part found in most grocery stores. The movement for this cheese is just a standard grate on the larger holes of the box grater.
We'll use about 10 to 12 ounces per pizza throughout the day and this is a two-pizza recipe, so that would be about 24 ounces of shredded cheese total. Once it's all shredded we'll pick it up and put it in the fridge with the sausage and pizza sauce and let it all hang while we sort out the dough, speaking of which, after an hour and a half the dough has about doubled and It looks floaty and alive when I push this dough, it will bleed, hold it for a second and then it will bounce slightly. I'm going to lightly flour my cutting board and then the dough and then turn it slightly.
We're going to cut this into two roughly equal pieces and then pre-shape them a bit by folding things and stuffing them into a very rough round ball. We really want to keep the peeling as tender as possible, so a simple fold and tuck here is it. We need to once they're shaped, we're going to take a half sheet pan and hit them with a few splashes of olive oil, then we're going to move these dough balls to that pan and then we're going to cover them. Everything with another tray and we will let it rise for the last time in the refrigerator, which will be for approximately an hour.
This final cold rise helps to cool and reset the butter and crust, which will give us a much closer cake. flaky and puffy texture in the oven after that hour, the doughs have risen between 50 and 75 percent and look golden and satiny and, in my opinion, very pretty, okay, let's get to the point, we have two options for bake these cakes. Number one and my preferred option is a 9 to 10 inch cast iron pan. The heat transfer here is incredible and the crust fries and browns very well, so the other option here would be a 9 inch springform pan or just a regular sized pie pan. overall and it will definitely still work but the crust may be a little less crispy 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 take a ball of dough and then hit it with a little flour also using a rolling pin.
I'm going to gently spread this 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 sticks. We're going to hit it with a little more flour and continue to roll things out until it's about 12 inches, this is where it really starts to look comically like a pie crust, by the way, once we're about 12 inches in diameter, we'll take our cast iron and we'll make sure it's about an inch and a half wider on each side so it looks nice. Next, I will flour the dough and then gently roll it onto the rolling pin just to move it to one 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, this seems like a lot, but one of the secrets to making a perfect deep dish is fried dough. really get in there and spread it all over the place. I'm going to move the dough to the pan and try to roll this up gracefully. No, once we have it there, we're just going to push and form this on the sides and In the corners you want a pizza dough that's about one and a half to two inches deep and to get that, I just push it in a little bit more because things They will slide down and set once you have the cornmeal butter bomb cake batter laid out, it's time for us.
To make a pizza, I'll grab my cheese, my sauce, the sausage, and a piece of parmesan from the refrigerator. Today I will make just one of these two pizza balls because I'm just a man and I'm not crazy, but this. The recipe will easily feed three or four people. We will start with the grated mozzarella. This is the most emblematic part of this pizza. The cheese goes down first and a lot of people seem really crazy, but it's necessary for this style. The cheese acts as a base for the toppings and sauce, so spread about 10 to 12 ounces of that in there, press the sides up as needed, behind that we're going to put the Italian sausage in about half an ounce pieces spread out This may uniformly 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 and that makes my stomach want to drop. from my butt behind the sausage, we are going to make the sauce after it has cooled, it gets quite thick, but that helps us, it makes the pizza easier to prepare, but this thicker crushed tomato sauce is also a big part of the structural integrity of this. The whole setup to finish off this beast of a pizza, we're going to add some grated parmesan, for that I like to go with the domestic stuff, we don't need to spend 20 a pound on Italian parmesan and finally we're going to put some chili flakes on top, it's Well, this pizza in this pan weighs about eight pounds.
I load it into a preheated 425 degree oven and I'm going to set a timer to check again after 25 minutes, this is just to make sure everything is okay. It looks solid, everyone's oven is a little different, but all day this pizza should take about 35-40 minutes. After 35 minutes, things are looking very good. This pizza is an absolute monster. Oh my goodness, I'm going to let it cool for about 10 to 15 minutes. then we're going to serve it and we're going to eat this, we're going to eat something, we're going to take a bite of the crust, what do you think is something crunchy, does it have a little bit of a crunchy texture?
Cutting the butter as we did at the beginning gives us a very tender and very flaky crust. I tried thisin several ways, as I mentioned before, I laminated it, it was not good. This is the latest. I mean, I'm really excited. It's a 10. This is a 10 type thick gravy, crumbled homemade sausage. fat maaz cornmeal butter crust baby I don't care if I make double I'm trying to close this thing and I'm full that's how you know it's good it's like you got the

chicago

pizza sweats okay but let's know in Comments below which is your favorite Chicago style pizzeria.
Is it Pequads? Is it Malnati's Giordons? I think I'm a Giordano guy. It could be controversial, a lot of people say.malnati's malnatis as always guys, thank you very much for your time and attention, thank you for staying and see you next time, okay, I think we did well, one more bite, oh my lord.

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