How To make Chicago Deep Dish Pizza
Ingredients
DOUGH:
1 1/2
pk
active dry yeast
1/2
cup
warm water (105-115 deg)
1
tablespoon
sugar
3 1/2
cup
unbleached flour
1
teaspoon
salt
1/2
cup
yellow cornmeal
1/4
cup
vegetable oil
1/2
cup
warm water
TOPPING:
1
cn
tomatoes; 6-1 brand or plum tomatoes
1
teaspoon
basil
1
teaspoon
oregano
1
salt
10
oz
mozzarella cheese, sliced
1/4
cup
parmesan cheese, grated
1/2
pound
italian sausage, casing removed
1
olive oil
1
garlic
Directions:
DOUGH: Dissolve yeast in the 1/2 cup warm water. Add the sugar and stir well. Set aside. In a large mixing bowl, combine 3 1/2 cups of flour, salt and cornmeal. Make a well in the center of the flour. Add the yeast mixture, the vegetable oil, and the 1/2 cup of water. Stir and mix thoroughly until the dough cleans the sides of the bowl and a rough mass is formed. Turn the dough out of the bowl onto a well-floured work surface. Knead and pound the dough (dust with flour if dough sticks to hands) for 5-6 minutes, until it is smooth and soft. Dust the dough and a large mixing bowl lightly with flour. Place the dough in the bowl and cover the bowl with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in bulk, about 1 1/2 hrs.
After the dough has doubled, turn it out of the bowl and knead for about 2 minutes. Oil the bottom and sides round deep dish pizza pan. Spread the dough in the pan with your fingers and palm. (It will spread more easily if you let it sit in the pan for about 10 min.) Work the dough until it covers the bottom of the pan. Pull the edges of the dough up to form a lip or a pronounced border around the pan. Preheat the oven to 475. Prick the dough bottom with a fork at 1/2-inch intervals. Let rise for 30 min. Parbake for exactly 4 min. Brush the crust with olive oil or butter.
TOPPING: In a bowl, combine the tomatoes, basil, oregano and salt.
ASSEMBLY: Lay the slices of mozzarella cheese evenly over the crust. Spoon the tomatoes over the cheese. Sprinkly the grated parmesan cheese over the tomatoes. Add italian sausage. Drizzle about 1 tablespoon olive oil on top.
Bake the pizza in a preheated 500 degree oven on the bottom oven rack for 5 minutes; move the pizza to an oven rack 2 levels above the lower rack and bake an additional 15 minutes, until crust is lightly browned and sausage is cooked through.
How To make Chicago Deep Dish Pizza's Videos
Deep Dish Pizza #shorts
I reckon it's that time I gave you my shot at a delicious deep dish pizza. Full recipe will be up on my Instagram soon!
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How to Make Deep Dish Pizza in a Cast Iron Pan (Chicago Style)
Deep Dish Pizza is easy and fun to make at home. All you need is a cast iron pan, some basic ingredients and a positive ‘tude. ????????Adam
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THE DOUGH…
***enough for 10-12in cast iron pan.
250g Bread Flour
25g corn meal
75g Olive Oil
100g Warm Water (110F)
3g Instant Yeast
5g Salt
THE TOMATO SAUCE…
465g San Marzano Tomatoes, drained
2g Kosher Salt
2g Sugar
2g Red Wine Vinegar
2g Dried Oregano
Fish Sauce to taste (optional)
THE CHEESE…
***50/50 Whole Milk Mozzarella / Part-skim Mozzarella
225g Part-skim Mozzarella
225g Whole Milk Mozzarella
*roughly 1lb total
THE PARM CRUMBLE…
*Add a medium hunk of Parmigiano Reggiano cheese to a blender or food processor and blitz it up into small crumbles. The leftover crumble saves well in the fridge and come in handy for other stuff.
THE SAUSAGE…
My Italian Sausage Recipe (video) -
453g (1lb) Spicy or Mild Italian Sausage
________________________________________________________
STUFF THAT I USE…
10 inch Lodge Cast Iron Pan-
12 inch Lodge Cast Iron Pan-
Canned San Marzano Tomatoes (6 pack)-
Kitchen Scale -
________________________________________________________
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
A History of Deep Dish Pizza -
More about Chicago’s lesser known “Tavern Style” Pizza -
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MUSIC:
Melodeyes -
#pizza #deepdish #deepdishpizza #chicagofood Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
Perfect Lou Malnati's Deep Dish Pizza at Home
Perfect Lou Malnati's Deep Dish Pizza at Home
This video teaches you how to make one of the BEST deep dish pizzas in the world: Lou Malnati's -- in your very own home. We walk you through the Lou Malnati's home recipe, including how to prepare the dough, make the sauce, and properly bake the pizza. Thanks for watching!
Special thanks to loo waters and everyone at Pizzamaking.com who contributed to our knowledge of this pizza.
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Pizza Hut Style Pizza:
Chicago Thin Style Pizza:
Detroit Style Pizza:
Giordano's Style Pizza:
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Chicago Metallic 9 inch Pan --
Pan Gripper --
Large Metal Bowl --
Wooden Spoon --
Pizza Cutter (4 inch) --
Bianco Dinapoli Crushed Tomatoes --
Bianco DiNapoli Whole Peeled Tomatoes --
Grated Romano Cheese --
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Italian Seasoning --
Pizza Screens --
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Recipe for Two 9 inch pizzas
Dough:
By Weight:
Grams Ounces Teaspoons Tablespoons
Ceresota/Heckers AP Flour(100%) 396.26 13.98
Water(46%) 182.28 6.43
Instant Dry Yeast (0.5%) 1.98 0.07 0.66 0.22
Regular/Fine Sea Salt (1.75%) 6.93 0.24 1.24 0.41
Sugar (0.52%) 2.06 0.07 0.52 0.17
Corn Oil (18%) 71.33 2.52 15.85 5.28
Olive Oil (5%) 19.81 0.7 4.4 1.47
Total (171.77%) 680.65 24.01
Single Ball (2 balls total) 340.32 12
By Volume:
Ceresota/Heckers AP Flour: About 3 cups (using the “dip and sweep” method)
Water: About ¾ cups (6.1 fluid ounces)
Instant Dry Yeast: 1½ tsp
Regular/Fine Salt: 1¼ tsp
Sugar: ½ tsp
Corn Oil: 5¼ Tbsp
Olive Oil: 4½ tsp
Sauce:
Use 1 28 oz. can of whole peeled tomatoes and 1 28 oz. can of crushed tomatoes. Strain excess liquid from each. Add ½ tsp of regular salt to both of the strained tomato collections. Combine the two sauces on top of the pizza.
Directions:
Dry ingredients: Put flour, yeast, salt and sugar into large bowl. Whisk mixture together.
Wet ingredients: Add water, corn oil and olive oil to the dry ingredients
Use a sturdy spoon to combine all of the ingredients. Don’t over-mix. If dough does not come together, add water, a few drops at a time, until the dough forms a cohesive ball. Cover the bowl with plastic wrap or move the dough ball into a partially sealed plastic bag and allow the dough to ferment at room temperature for 24 hours.
Divide dough into 2 equal sized portions. Place one of the dough pieces into a 9 inch pizza pan pressing the dough firmly along the bottom and up the sides of the pan.
Add sliced mozzarella cheese onto dough, overlapping the slices by about ½ to ¾ until the all of the dough is fully covered. Add the raw sausage onto the cheese.
Add tomato sauce over the cheese sausage. Spread it out evenly with your hands. Sprinkle top with grated romano cheese mixed with a dash oregano and Italian seasoning. Place onto middle rack of an oven pre-heated to 450 degrees. After 15 minutes place a large piece of aluminum foil over the top of the pizza to prevent over-browning crust edge. Bake for a total of 25 to 35 minutes or until the sides and bottom of the pizza are golden and crispy. Let cool a few minutes before cutting and serving. Enjoy!
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Deep Dish Pizza (Chicago Style)
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Ingredients
Dough
1 tsp sugar
2 1/4 tsp yeast
3 cups flour
1/2 cup corn meal
1 tsp salt
Pinch of citric acid
1/2 cup olive oil
Filling
12 oz mozzarella
1 lb Italian meatballs or SAUSAGES!
6 oz pepperoni
28 oz can whole tomatoes, crushed by hand
Grated Parmesan
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CHICAGO STYLE PIZZA |HOW TO MAKE CHICAGO GIORDANOS DEEP DISH PIZZA AT HOME YOUTUBE RECIPE 2021
GIORDANO'S CHICAGO STYLE PIZZA HOW TO MAKE CHICAGO '' GIORDANO'S '' DEEP DISH PIZZA AT HOME YOUTUBE VIDEO RECIPE IN 2021 VEL DOGGS KITCHEN
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Deep Dish Pizza Recipe (Chicago Style Deep Dish Pizza) | Authentic Taste at Home
Indulge in the cheesy goodness of Chicago-Style Deep Dish Pizza! Get ready to savor every bite of this mouthwatering delight. Make this Chicago-Style Deep Dish Pizza at home and share feedback with us.
#chicagostylepizza #deepdishpizza #pizza
Chicago Style Deep Dish Pizza
Pizza Dough Preparation:
All-Purpose Flour 3 cups
Yeast 2 tbsp
Sugar 1 tbsp
Salt ½ tsp
Oil 2 tbsp
Luke warm water as required
Chicken Mince Marination:
Chicken mince 300 g
Garlic powder 1 tsp
Paprika powder 1 tsp
Red chili powder 1 tbsp.
Black pepper powder 1 tsp
Salt 1 tsp.
Marinara/Tomato Sauce Preparation:
Oil 2 tbsp
Tomato puree 1 cup
Tomato paste 1 cup
Brown sugar 1 tsp
Garlic (chopped) 1 tbsp.
Red Chili flakes ½ tbsp.
Oregano 1 tsp
Dry Basil 1 tsp
Salt 1 tsp
Ingredients for Deep Dish Pizza:
Prepared pizza dough
Marinated chicken mince
Marinara/Tomato Sauce
Nurpur Mozzarella cheese (Grated)
Nurpur Cheddar cheese (Grated)
Directions for Pizza Dough Preparation:
1. In a bowl add flour, yeast, sugar, salt, oil and water. knead it well and make soft dough. Rest until it doubles in size. Set aside.
Directions for Chicken Mince Marination:
2. In a bowl add chicken mince, garlic powder, paprika powder, red chili powder, black pepper powder and salt mix it well and set aside.
Directions for Marinara/Tomato Sauce Preparation:
3. In a preheated pan add oil and garlic sauté for a min. Add tomato puree and mix it well.
4. Add tomato paste and cook for 2-3 mins. Add brown sugar, red chili flakes, oregano, dry basil, salt and cook for 2-3 mins or until oil separates. Set aside.
Directions for Deep Dish Pizza Preparation:
5. Now take a deep pizza mold spread pizza dough in it. Add layers of Nurpur Cheddar & Mozzarella Cheese, prepared chicken mince, marinara/tomato sauce and sprinkle mozzarella cheese on top.
6. Bake in a preheated oven at 180 C for 12-15 mins.
7. Your Chicago-Style Deep Dish Pizza is ready.
Preparation time: 30 mins
Cooking time: 1 hour
Servings: 4-5