This Is NOT Deep Dish! (Chicago STUFFED Pizza Cast Iron Recipe)

oh my god dude bro bro

this

thing is dense that's nuts dude that's what it's what it's

stuffed

pizza

fat things

this

is like the

deep

dish

cousin bro oh mm-hmm that hurts so delicious look at that so Usually , we make them in these special very

deep

skillets, but you can actually do it at home pretty well with

cast

iron

and that's exactly what we're going to do here in Chicago. There are three different styles of

pizza

: you have Tavern, you have deep

dish

and it was filled as the title of the video suggests, now we will focus on the ladder.

The stuff can probably be considered the cousin of the deep dish, with a very similar crust. Styles, both are very loaded, the main difference is that there is a thin layer of dough. exaggerated, which holds everything up and therefore gives it that filling characteristic. The good news is that no matter where you are on planet Earth, if you have a few basic ingredients, a decent oven, and a

cast

iron

skillet, you can make

stuffed

pizza like they do. here in the city of big shoulders I like to drop the big shoulders because it's something new, a lot of people don't know it's because we're all big, burly boys, big, strong, big farm boys, we're big, strong boys to make a classic.

Chicago Stuffed Pizza, we need a specific dough that can hold all that cheese in the bowl of a stand mixer. Add water, active dry yeast and whisk it together and then let it activate until it's nice and bubbly, about three to five minutes now. Pour in all that all-purpose flour, cornmeal, and kosher salt. Place the bowl on the mixer with the dough hook, then set the speed to the lowest level and slowly pour in the melted lard and unsalted butter, come together into a shaggy dough and then cut. Turn on the power and drop it on a clean work surface and see how dry it is, so it is a low hydration dough which means there is not much water in the dough which means it will be a little harder and hard to work with and it's It's going to be harder for your mixer, that's why we're doing it by hand now.

Another important characteristic of this dough is that it has a lot of fat. That butter in the lard, what does the fat do? It repels water, which is good because we're loading this up with a lot of sausage and cheese and other things that can lose moisture during the cooking process, so we need a nice, sturdy dough to hold up. Knead the dough by hand until smooth. and shiny and there is no need to worry about passing the window test or building up gluten here we just need it to flatten out this will take 5 to 10 minutes of manual kneading be patient it will come together Lubricate a bowl with a little olive oil and then place it on the counter at room temperature.

Before using that dough, you'll want to let it sit at room temperature for at least four hours; however, if you want to go further in the post-dough stage. It has been mixed and rolled into a ball, put it in the refrigerator and let it sit overnight, you can even leave it there for two or three days, it will develop flavor. Next on the Z-file is the sauce, this Chicago style pizza sauce is great for deep dish and stuffed pizza alike and the best part is that it's a no-cook situation. A no cook

recipe

in a large mixing bowl and pour in some canned crushed tomatoes, the best quality you can find will work, then some tomato paste, garlic, olive. dried oregano with oil that's not what it looks like marijuana joke a few drops of BP kosher salt and you know a pinch of the God particle aka MS G all you have to do now is shake that and you're done, so that the sauce will cook and thicken on top of the pizza later, so there is no need to reduce it now and that is the best thing about Chicago style sauce, it is literally the easiest thing to make, divide the dough into thirds, now either by eye or you already know if you are a nerd with a scale, then we need to make two separate balls, one with two thirds of the dough and the other with the remaining third that will be our lid and let it rest for 15 minutes just to relax the dough and do it.

It's easier to roll out while you wait for the dough to relax. Go ahead and prepare a 12-inch cast iron skillet by brushing it with unsalted butter and then sprinkling with some Parmesan or Pecorino Romano cheese, making sure to cover all the crevices. the side walls and a little more cornmeal, cornmeal is a pretty important ingredient, it adds a lot of texture and character to this crust, it's definitely a real Chicago thing, so don't skip it, shake off the excess and you'll have a nice beautiful lined mold ready for our dough okay let's start with these little balls of dough again this will be our dipped lid boiling on both sides in a bowl of corn flour yes more corn flour then use a large rolling pin and press evenly to spread the dough. to about 1 6 inches thick and 14 to 15 inches wide, not too thin and not too thick, set aside on a clean sheet pan and then place a piece of parchment paper right on top just to divide the two doughs.

Now repeat the process. with the largest ball of dough of the same thickness, but this time roll it out until it is 16 or 17 inches wide, start by rolling down and then up, then flip the dough over and rotate it 90 degrees and do it again to get a nice circular piece. of dough, be sure to apply even pressure on both sides of the rolling pin. If you follow these steps you will end up with a nice circular piece of dough and this technique can be used for anything from pizza to pie dough and I don't. be anything else you roll, take your butter if I was getting ready to melt and carefully place the largest piece of dough use your little things to make sure the dough is pushed into the corners of the pan, makes a lot of noise and is snug and that's why we extended it to 16 inches, we want a little bit of overhang here now, as we say in Chicago, it's time to line the thalian sausage, go ahead and pinch off marble sized chunks of soft or hot Italian sausage and then press them in gently.

The bottom of the dough forms a nice little meaty layer. If you're lactose intolerant, you might want to protect your eyes for the next part, then add lots and lots of full-fat shredded mozzarella cheese. I'm talking about pounds plural, guys, this is not healthy food, so don't skimp on the cheese, let's go for a raised, sticky, crunchy, delicious pool that you can shove into the hole of your mouth before adding the top layer . Wet the edge of the dough with a little water. I want the dough to be a little sticky so it sticks to the other piece and finally what makes the filled pizza press the top dough against the side walls of the bottom dough and that's why we spread the dough a little more 12 inches.

I just like to go around the edge by pinching the two pieces of dough together. A very important step: we need some air holes because look at this, look it's like a heartbeat. Now cut a few holes in the top crust just to let the steam escape. Don't worry about how they look because we're going to cover everything with a thin layer of sauce, now season it and do your best to cover the entire pizza, making sure there are no visible white spots from the dough peeking out. damp places cannot be used unless of course they look like this.

You're doing a lot of fun things there. We're doing monthly cooking contests, giveaways, live cooking demonstrations, and even access to exclusive products like this. having a lot of fun there, if you want to help the channel it's definitely the easiest way to do it, however if you can't do it that's totally fine, come and say what's up on Discord, we're hanging out there. Speaking of food life, everything else, so introduce yourself, okay, let's go back to bed, use a knife to cut off the excess dough sticking out of the pan and then place the entire pizza in a 500 degree Fahrenheit oven that has been preheated for at least an hour, it is very important that the oven is loaded with heat for the first round, bake the pizza for 12 minutes, then turn it 180 degrees and cook for another 12 minutes, if the crust looks a little pale around from the edge, let it bake for a few more minutes. until it looks nice and easy, oh yes, golden.

Now I hate to be the guy to tell you this. I hate to be the dead pizza, but you should let the pizza sit for at least 15 minutes in the pan before trying to remove it. There's a lot of melted goodness in this thing, so give it some space and let it breathe a little. Look you have that beautiful baked cheese. You can see it well. Check the landing gear, once it has slightly cooled, using a flexible spatula or something similar. Remove the cake from the pan and then cut it into six equal pieces. I'm using this pizza rocker here, but a long, sharp knife will also work over time.

I found the best way to serve this is to simply put it back. the pan to contain all that cheesy lava flow, but before you indulge, don't forget to hit it with a little more crumbled parmesan cheese and dried oregano, a little bit of the ear, how sexy is that, friends, have you ever Seen a pie that's sexy and my friends are the 100 Homemade Chicago Stuffed Pizzas of your dreams, okay, it's been great in a while, now let's dig into it, oh my god, bro, god, cheeses, cheeses, look staring, that landing gear guy, so hiding under the cheese curtain, you can see how.

The important thing is that we use our bark to absorb water. A lot of people use a fork and a knife, but I'm an animal, so Diggity jiggity, damn boom, man, this is like the endless well of cheese, it's like a mythical cheese well, that's crazy, it's a real pizza filled with Chicago. I hope this video helped open Pearly Pizza Gates so you can try this at home no matter what city or where you live, as always if you liked the video please like it, subscribe to the channel if you are new here or you're going to try to make this pizza and come say what's up on Discord, we'll be chilling, so yeah, that's all I have until next time, ciao.