BUDDYZ A Chicago Pizzeria - How We Make DeepDish
Our take on the Chicago Classic Deep Dish pizza. To learn more about us visit our website buddyzpizza.com
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
MY GRILLING EQUIPMENT
The Grill I Use:
My Smokey Joe:
Smokey Joe Bag:
Chimney Starter:
iGrill Mini:
MY GOURMET BBQ SYSTEM ACCESSORIES
Sear Grate:
Griddle:
Pizza Stone:
Poultry Roaster:
UPGRADES FOR YOUR KETTLE
Gourmet BBQ System Cooking Grate-22”:
Warming Rack:
Weber IGrill 2 Thermometer:
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#Chicago#Chicagodeepdishpizza#deepdishpizza#pizza #deliciouspizza#pizzapie#baumgrillinz#baumgrilling#kennybaum
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
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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.
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:
Homemade Deep Dish Pizza
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Here's what you'll need!
DEEP DISH PIZZA
Servings: 8
INGREDIENTS:
Dough
1¼ cup warm water
2¼ teaspoon active dry yeast
2 teaspoons sugar
3¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil
Sauce
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon oregano
2 cloves of garlic, chopped
1 teaspoon sugar
1 28-ounce can of crushed tomatoes with basil
10 slices mozzarella
½ pound Italian sausage
Fresh grated Parmesan
PREPARATION
1. For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
2. Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
3. For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
4. In a large mixing bowl, combine the flour, cornmeal, and salt.
5. Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
6. Bring dough to floured surface and knead until dough forms into a ball.
7. Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover and let rest for 1 hour.
8. Remove dough and bring onto floured surface.
9. Cut dough in half and begin working dough out ensuring that it is at least 2 inches wider than your deep dish pan. Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
10. Preheat your oven to 425°F/215°C.
11. Bring your dough into your oiled and floured deep dish pan.
12. Using your hands press dough into sides of your dish making it as even as possible.
13. Lay slices of mozzarella across the dough, covering the entire bottom.
14. Add pieces of uncased Italian sausage on top of the mozzarella and top with tomato sauce.
15. Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
16. Garnish with Parmesan.
17. Enjoy!
Credits:
Adapted from:
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MUSIC
Multifunktion
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How to Make Lou Malnati's Deep Dish Pizza
The Malnati's owner (son of the late Lou) helps us make a sausage pie. Important: Taste the raw tomato sauce.