Homemade Chicago Deep Dish PIZZA From Scratch - Italian Way
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In this amazing video i show how to make the perfect, CHICAGO DEEP DISH PIZZA at home from scratch, and of course i made it with my own touch
????here is the recipe:
-150ml. water
-200gr. poolish
-10gr. honey
-25ml.oil
-20gr. salt
290gr.flour
????recipe sauce:
-butter, -1/2 onion white, -pepper, oregano, 1/2 teaspoon sugar, garlic.
Cooking 425f. for 35 minutes.
For the making part please whatch the video
enjoy i home you like my little story too, please comment below what you think and if you want more!
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????????italian
In questo fantastico video mostro come realizzare la PIZZA PIATTA DI CHICAGO PROFONDO a casa da zero, e ovviamente l'ho fatta con il mio tocco
???? ecco la ricetta:
-150ml. acqua
-200gr. poolish
-10gr. miele
-25ml.oil
-20gr. sale
290gr.flour
Salsa ecipRecipe:
- burro, -1/2 cipolla bianca, pepe, origano, 1/2 cucchiaino di zucchero, aglio.
Cooking 425f. per 35 minuti.
Per la parte che fa per favore, guarda il video
divertiti a casa ti piace anche la mia piccola storia, per favore commenta di seguito cosa ne pensi e se vuoi di più!
????????spanish
En este increíble video, muestro cómo hacer la PIZZA DE CHICAGO PROFUNDA perfecta en casa desde cero y, por supuesto, lo hice con mi propio toque.
Aquí está la receta:
-150ml. agua
-200gr. poolish
-10gr. miel
-25ml. De aceite
-20gr. sal
Harina 290gr.
Sauce salsa de receta:
- mantequilla, -1/2 cebolla blanca, - pimienta, orégano, 1/2 cucharadita de azúcar, ajo.
Cocinar 425f. por 35 minutos
Para la parte de fabricación, por favor mira el video
disfrútame en casa, también te gusta mi pequeña historia, ¡por favor comenta abajo lo que piensas y si quieres más!
????????arabic
في هذا الفيديو المذهل ، أظهر كيف أصنع بيتزا لذيذة من CHICAGO DEEP في المنزل من الصفر ، وبالطبع قمت بصنعها بلمساتي الخاصة
????هنا الوصفة:
-150 مل. ماء
-200 غرام. تجمع
-10 غرام. عسل
-25 مل زيت
-20 غرام. ملح
290 غرام طحين
صلصة ec الوصفة:
- زبدة ، 1/2 بصل أبيض ، فلفل ، زعتر ، 1/2 ملعقة صغيرة سكر ، ثوم.
الطبخ 425f. لمدة 35 دقيقة.
من أجل الجزء الرجاء الرجاء الفيديو
أستمتع بالمنزل الذي يعجبك قصتي الصغيرة أيضًا ، يرجى التعليق أدناه على رأيك وما إذا كنت تريد المزيد!
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Super Cheesy Homemade Deep Dish Pizza
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Is Chicago style deep dish pizza actually pizza? I don't think so... it's more of a casserole but regardless this recipe is delicious! From the copious amounts of sauce to its super cheesiness, you will not walk away from eating this thiccc pizza (if you can even it call it that) disappointed.
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Easy HOMEMADE PIZZA - CHICAGO STYLE DEEP DISH | Recipes.net
We've got the how-to on making this delicious Chicago-style pizza. You'll get your hands on this local delicacy in no time!
???? Check the full recipe on how to make Copycat Giordano’s Deep Dish Pizza:
We all know how Giordano's prides itself with its world-famous Chicago-style pizza. And for this special recipe, we'll be making their deep-dish pizza. Wait until you see the cheese start to ooze out of the pie. It's going to be mouth-watering!
Ingredients:
Cooking spray non-stick
For Pizza Crust:
3 tsp active dry yeast
¾ cups water at room temperature
1 tbsp granulated sugar
3 cups all-purpose flour and more for dusting
1 tsp salt ????
6 tbsp butter unsalted and softened ????
⅓ cup olive oil
For Pizza Sauce:
2 tbsp olive oil
20 oz local tomatoes quartered ????
1 ½ cups canned tomatoes crushed ????
2 tsp Italian seasoning
1 tsp garlic powder
Salt and ground black pepper to taste
For Deep Dish Pizza:
25 slices pepperoni can add extra for garnish
1 cup green bell peppers chopped, can add extra for garnish
1 lb mozzarella cheese grated and at room temperature ????
Parmesan cheese grated, for garnish ????
⬇️ How to make Copycat Giordano’s Deep Dish Pizza ⬇️
0:25 In a small bowl dissolve yeast and sugar in water. Let it stand until it blooms. Set aside.
0:42 In a mixing bowl sift flour and salt together.
0:47 Add in the oil, butter, and yeast solution. Mix the ingredient to combine into a dough.
0:57 Dust working area with flour and knead the dough until it forms a smooth ball
1:09 Wrap the dough tightly with a plastic wrap and store in the chiller for 2 days.
1:24 To make the pizza sauce, heat up a medium-sized pan and saute the tomatoes in olive oil.
1:34 Add in the crushed tomatoes and Italian seasoning and garlic powder. Mix well
1:41 Season with salt and pepper to your preferred taste.
1:55 Simmer for 15 minutes until the sauce has reduced to half.
2:04 Transfer pizza sauce to a bowl and lightly mash into smaller bits. Set the sauce aside.
2:19 Take the dough out of the fridge and bring it to room temperature.
2:25 Preheat the oven to 425 degrees F.
2:30 Slice 1/3 of your pizza dough and set aside.
2:36 Roll the larger portion of your pizza dough into a circle 14-inches across.
2:44 Fold the pizza dough in half to make it easier to put in the cake tin.
2:50 Grease cake tin with a non-stick cooking spray.
2:56 Lift dough unto the cake tin and unfold it.
3:09 Add the pepperoni, green bell peppers and top it with mozzarella cheese
3:33 Bring out the remaining 1/3 of your dough and. roll it into a 10-inch circle.
3:52 Place it on top of the cheese like a blanket. Gently press it down and pitch both pizza doughs together to seal all the way around.
4:07 Punch a few holes around the pizza dough.
4:19 Spoon the pizza sauce over the dough.
4:35 Bake the pizza for about 40 minutes or until the top turns golden brown.
4:46 Let the pizza cool down slightly.
4:54 Use a flexible spatula to nudge out the pizza before carefully removing the spring-form ring.
5:04 Slice the pizza into 8 pieces and serve while it's hot.
???? For more recipes:
???? For more pizza recipes:
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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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)
________________________________________________________
#Pizza #DeepDish #StuffedPizza #CastIronCooking #Cooking #Recipe #ChicagoFood #Chicago #FromScratch #OmnivorousAdam
Jeff Mauro's Chicago-Style Deep-Dish Pizza | Food Network
Cook along with Jeff as he shares his secrets for authentic deep-dish pizza loaded with pepperoni, sausage and mozzarella!
#JeffMauro #FoodNetwork #DeepDishPizza
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True Chicago-Style Deep-Dish Pizza
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 7 hr 25 min (includes rising time)
Active: 25 min
Yield: 8 slices
Ingredients
1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish
Directions
Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
Position an oven rack in the middle of the oven and preheat to 450 degrees F.
Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
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Jeff Mauro's Chicago-Style Deep-Dish Pizza | Food Network