How To make Deep Dish Pizza No. 1

Chicago-Style Deep Dish Pizza Recipe!

Making true Chicago style deep dish pizza recipe. In this recipe video, we'll show you how to make Chicago style deep dish pizza. This is how to make the best deep dish pizza at home!
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Whether you consider deep dish to be pizza or not, it's a deeply beloved dish in Chicago and something I’ve wanted to try for a while. After lots of research, I think we’ve figured out the key to a good deep dish pizza. Of course, everyone will have their preferences but this recipe is pretty darn good.

A true Chicago-style pizza is pizza prepared according to several different styles developed in Chicago. The most famous is the deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce.

If you love this how-to-make deep dish pizza recipe let us know what you think in the comments below! #chicagopizza #pizza #deepdishpizza

0:00 Preparing the deep dish pizza dough
0:52 Preparing the deep dish pizza sauce
1:28 Cooking the deep dish pizza

Ingredients for making Chicago deep dish pizza:
Deep Dish Pizza Dough:
225g (2 cups) all-purpose flour
20g (1/8 cup) cornmeal
7.5g (1 1/2 tsp) salt
6g (1 1/4 tsp) sugar
4.5g (1 tsp) dry yeast
140g (2/3 cup) water
55g (1/4 cup) cold butter
Deep Dish Pizza Sauce:
465g (16.5oz) San Marzano tomatoes
3g (1/2 tsp) salt
2g (1/2 tsp) sugar
2g (1/2 tsp) red wine vinegar
2g (1/2 tsp) dried
Other Ingedients:
Olive oil
Parmesan
220g (10-11 slices) mozzarella
450g (1 lb) Italian Sausage

➡️ If you recreate this Chicago style deep dish pizza recipe please link and mention us in your video so we can find you and give you a shout out!

This deep dish pizza recipe is part of our essential recipes series:
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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
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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.

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.

Recipe:

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Recreating Pizza Hut Pan Pizza at Home Redux (is this the secret recipe?)

It's possible! Master making Pizza Hut pan pizza at home easily by following along to this recipe. All it took was one failed video on my behalf and a few years of embarrassment. I've merged the comment section of my previous Pizza Hut video with copycat recipes and this tastes identical to the real thing.

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Music:
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Pizza Dough:
1 1/2 cup/ 354 ml water
1 packet/ 7-10 grams of instant yeast
3 tb/ 14 grams of dry milk powder
4 1/2 cups/ 637 grams bread flour
1 tsp salt
1 tb sugar
2 tb veg oil
1/2 cup veg oil for 14 inch pan OR 1/8 cup veg oil (plus some for good luck) for a 10 inch pan
Pizza Sauce:
8 ounces/ 226 grams can of tomatoes
1/2 cup/ 150 grams tomato paste
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1/2 tsp marjoram
1/2 salt
1/8 tsp MSG (Accent)
Toppings:
pre shredded low moisture mozzarella cheese
pepperoni
Seasoning for crust:
4 parts parmesan cheese
1 part garlic powder
1 part oregano
1 part basil
pinch of MSG (Accent)

Pan Pizza

#shorts #pizza #panpizza

Cake pan pizza | deep-dish Sicilian/Detroit-style (kinda)

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***RECIPE, MAKES ONE 9x9 in (23x23cm) PIZZA***

1 cup (237mL) warm water
1 teaspoon sugar
1 teaspoon dry yeast
2 teaspoons coarse salt (10g, maybe 1 teaspoon of a fine salt)
2-3 tablespoons cornmeal
2-3 tablespoons whole wheat flour (just for flavor, not necessary)
bread flour or all-purpose (about 1.5 cups, 200g, but it depends)
olive oil
sauce (I use Pastene Kitchen Ready ground tomatoes with a little dried herbs, olive oil, pinch of sugar and a tiny splash of vinegar)
cheese (I use four 1 oz (28g) sticks of Galbani whole milk, low-moisture mozzarella string cheese with a little grated parmesan underneath)
any other toppings you want

Put the water in a mixing bowl. Stir in the sugar and yeast and let bloom until the yeast start foaming up or showing any other signs of life. Put in the cornmeal, whole wheat flour (if using), salt and a little glug of olive oil (maybe two teaspoons). Then stir in as much bread flour as you can easily stir in with a spoon — no hand kneading. Cover and let rise slowly in the refrigerator for at least a day and up to a week.

Line a 9x9 in (23x23cm) cake pan with parchment paper — crumpling it up first will help it fit down in the corners. Coat the paper in a thin film of olive oil. Pull the dough out of the fridge and knead it a few times with a spoon or oily hands. Stretch it out a little bit in the air then lay it down in the oiled paper, stretch it out into a full square as much as possible (don't worry if it's not quite there yet), cover and let proof until puffy, 1-2 hours at room temperature or a day in the fridge. After it's proofed, it should be easy to stretch it into the corners if it's not there already — be gentle so as to not deflate it.

Position a rack at the very bottom of your oven and move the others as high as possible. Heat the oven to its maximum temperature on the normal, non-convection heat setting, or whichever setting on your oven works primarily by heating the bottom element.

Top the pizza with sauce and cheese, and bake on the bottom rack until almost but not quite finished — mine took about 9 minutes. Take the pizza out, let it cool and solidify for a minute, then use the parchment paper to lift the pizza out. Peel the paper off and lay it on a cooling rack. Use the cooling rack so slide the pizza back into the oven, directly on the bottom oven rack. Finish baking the pizza to your liking — mine took about 4 minutes at this stage. Slide the pizza back onto the cooling rack and let cool before cutting.