Chicago Deep Dish Pizza | Awesome Deep Dish Pizza Recipe!
Learn how to make an amazing Chicago Deep Dish Pizza! A very simple, yet delicious recipe! Fresh mozzarella cheese, thinly sliced pepperoni, mild sausage, and mushrooms all covered in a wonderful pizza sauce! Some would argue that this is not pizza, but I'm sure we can agree that it is very tasty! Enjoy this awesome Chicago Deep Dish Pizza Recipe! Make sure you share it with your friends!
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Recipe will make 2 small pizzas or 1 large.
Ingredients:
Pizza Crust
3 and 1/4 cups flour
½ cup cornmeal
1 and 1/4 teaspoons salt
1 Tablespoon sugar
1 packet of active dry yeast
1 and 1/4 cups slightly warm water
1/4 cup melted butter
olive oil for coating
Tomato Sauce
2 Tablespoons unsalted butter
1/3 cup grated onions
3/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
one 28-ounce can crushed tomatoes
1/4 teaspoon granulated sugar
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This Is NOT Deep Dish! (Chicago STUFFED Pizza Cast Iron Recipe)
Let’s explore the glorious, gut-busting creation that is Chicago Stuffed Pizza, an unsung hero often mistaken for its cousin: the Deep Dish. This architectural wonder of a pie, with its lofty walls of dough encasing a molten core of cheese and toppings, sets itself apart from the iconic Deep Dish through its distinctive double-crusted structure and generous fillings. The true magic of this Chicago marvel is that it can be effortlessly recreated in the comfort of your own kitchen using your trusty cast-iron pan. As we dive into the process, watch the ingredients coalesce in perfect harmony, yielding a decadent, golden-crusted fortress brimming with robust flavors, textures, and stories from the heart of America's culinary melting pot.???????? Adam
Get the Full Recipe here:
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TIMESTAMPS…
The Art Of Stuffed Pizza (0:00)
What Is Stuffed Pizza? (0:47)
Stuffed Pizza Dough (1:31)
Stuffed Pizza Sauce (3:17)
Rolling Out The Dough (4:07)
Building The 'Za (5:56)
Become An Omnivore! (7:34)
Cast Iron Baking The Pizza (8:04)
Pizza Reveal (8:55)
Taste Test (9:49)
Final Thoughts (10:41)
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#Pizza #DeepDish #StuffedPizza #CastIronCooking #Cooking #Recipe #ChicagoFood #Chicago #FromScratch #OmnivorousAdam
Chicago-Style Deep Dish Pizza | Cookin' Somethin' w/ Matty Matheson
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CHICAGOLAND I LOVE YOU THIS IS FOR YOU DEEP DISH FREAKS A LOTTA SAUCE A LOTTA CHEESE IT’S NOT FOR EVERYONE BUT IT IS FOR ME DEEP DISH PIZZA CHICAGO STYLE LET’S GO
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INGREDIENTS
DOUGH INGREDIENTS
2 (¼ ounce) packets active dry yeast
2 ½ cups lukewarm water
2 teaspoons sugar
7 cups flour (936 g)
4 teaspoons kosher salt
¼ teaspoon cream of tartar
1 cup neutral oil, plus more for greasing
SAUCE INGREDIENTS
2 tablespoons olive oil
1 small onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
½ teaspoon crushed red pepper flakes
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
Sugar, to taste
FILLING INGREDIENTS
1 pound hot italian sausage, casings removed
1 jalapeno, sliced into rings
3 Italian peppers, sliced into rings
1 red onion, sliced into rings
1 pound whole milk mozzarella
½ pound provolone cheese
Powdered Parmesan cheese
COOKING METHOD
DOUGH METHOD
1. In the bowl of a stand mixer, add 1 ¼ cups lukewarm water, followed by yeast and sugar. Lightly whisk, then cover with a tea towel and leave in a warm place for 5 minutes, or until yeast has proofed.
2. Once yeast has proofed, attach dough hook to stand mixer and fix bowl to stand mixer. Add dry ingredients to yeast and combine on low speed.
3. Once flour is 75% mixed in, slowly stream in oil and increase speed to medium. Allow to knead for 3-5 minutes, or until a soft, malleable dough forms. It will be softer and more fluid than traditional pizza dough.
4. Add to a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 12 hours, and up to 2 days.
5. Once dough has risen, punch it down and allow it to rest for 15 minutes.
SAUCE METHOD
1. In a medium saucepan over medium heat, add oil and onion. Cook until the onion is soft and translucent, about 5 minutes.
2. Add all other ingredients and bring to a simmer. Taste and season with additional sugar and salt, if needed. Cook for 20 minutes, or until flavors have married and sauce has slightly reduced. 3. Remove from heat, then cover with lid until ready to assemble.
SAUSAGE AND PEPPERS METHOD
1. In a large skillet over medium high heat, add sausage and break up with a wooden spoon. Cook until golden brown, then add peppers and onions. Add a pinch of salt and stir to combine.
2. Cook until peppers and onions are golden brown and soft. Remove from the heat and set aside.
ASSEMBLY
1. Preheat oven to 425°F. Lightly oil 2 (9 inch) springform pans and set aside.
2. Divide the dough into two equal pieces and roll out each dough ball into an 11 inch circle. 3. Quickly transfer it into prepared pans and lightly pull dough up the sides of the spring form by 1 inch , refrigerating it for 15 minutes if it becomes too difficult to work with.
4. Layer slices of mozzarella over the bottom and up the sides, then top with sausage mix, and 1 ½ cups of sauce. Top with Parmesan cheese and place springform on a sheet tray.
5. Repeat the same for the cheese pizza, but simply topping the cheese with additional sauce.
6. Bake for 35-40 minutes, or until the crust is golden brown around the edges.
7. Remove from oven and allow to cool for 20 minutes. Slice and serve with additional pizza sauce.
Chicago Deep Dish Pizza - Food Wishes - Chicago-Style Pizza
Learn how to make a Chicago Deep Dish Pizza! I love NY-style thin crust pizzas, but once in a while I also like to enjoy a sloppy slice of deep dish. So much, stuff. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Chicago-Style Pizza!
How to Make Chicago Style Deep Dish Pizza - Recipe
The Chicago Style deep dish pizza crust is a high fat / low hydration dough. This gives the crust a flaky texture that browns easily and repels the moist fillings, keeping the crust crisp.
????CHICAGO PIZZA DOUGH RECIPE ????
250 g Bread Flour (100%)
50 g Butter, Melted (20%)
25 g Olive Oil (10%)
100 g Warm Water (40%)
3 g Yeast, Instant (1.4%)
5 g Salt (2%)
* Optional: 25g Corn Meal (10%)
INSTRUCTIONS
1⃣ Stir together flour, melted butter, and olive oil.
2⃣ Dissolve yeast in water and add to flour mixture.
3⃣ Mix together just long enough to form a shaggy dough. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.
4⃣ Add salt, and mix on speed #2 with dough hook attachment for 4 minutes. Allow dough to rest for 3-4 minutes, and then knead of #2 for an additional 4 minutes.
5⃣ Round dough and place in an airtight container to bulk ferment for 2-3 hours, or until dough has doubled in size.
6⃣ Degas dough, form into a tight ball and allow to proof for 30-60 minutes.
7⃣ While the dough is proofing, preheat oven with a baking stone to 500ºF/260ºC.
8⃣ Flatten dough into a disc and place in a 10” cast iron pan, pressing the dough along the inside rim of the pan until the top of the crust is even with the top of the pan. The dough should be spread evenly, and crimped along the top.
9⃣ Layer slices of mozzarella cheese into the bottom of the pan, followed by ground, loose, sausage and top with pizza sauce.
????Place cast iron pan directly on pre-heated pizza stone, and reduce heat to 425ºF/216ºC. Bake for 35-45 minutes, or until the crust is a dark golden brown.
☑️Remove from oven and serve immediately.
????CHICAGO STYLE PIZZA SAUCE RECIPE ????
100% Drained, Crushed or Diced Tomatoes (6 in 1 Brand is classic)
0.5% Kosher Salt
0.5% Sugar
0.5% Red Wine Vinegar
0.4% Dried Oregano
1⃣ Make sure crushed tomatoes are thoroughly drained. Stir in salt, sugar, vinegar and oregano.
2⃣ Allow flavors to marry for at least 10 minutes before using (best case scenario, make pizza sauce while dough is proofing).
✏️NOTES ✏️
Although any number of ingredients can be added to a Chicago Style Pizza, it is important to make sure that they do not contain a lot of water. For ingredients such as mushrooms, peppers, etc, that are high in water content, it is advisable to cook first to remove as much excess moisture as possible which will also concentrate flavors. Just like any “pie,” if your filling contains too much water, it will not set properly, be difficult to slice and a mess to serve.
Do you love pizza? Check out the Stella Culinary Pizza Resource Page:
The Secret Behind Chicago Deep Dish Pizza
Deep dish vs. New York Style. Who wins? We headed to Chicago to learn how to make a classic deep dish, and learned all the secrets from one of the minds behind Lou Malnati's Pizza. I can't decide which I like better...let me know in the comments below your favorite style of pizza.
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