The 4 keys to make perfect CHICAGO DEEP DISH pizza every time Subtitle hey
what's up a lot of people ask the question is it even pizza hell yes this
is a pizza and a really dope one when it's made properly today we're going
to be getting into the colossus of crust the chicago style deep dish pizza
i'm going to be talking to the how and the why this whole thing works so
if that sounds like fun stick around let's get started [Music] so as some
of you guys might know i'm from chicago i grew up in the suburbs and i
lived in the city for about eight years and during that time i was able to
eat at just about every classic well-respected deep dish spot like
giordano's malnotties pequods chicago's they're all really dope but
they're all pretty different so what's the thing that unites all these
pizzas and makes really great deep dish for me after making a lot of test
pies for this video i think it comes down to four things number one a
really tender flaky cornmeal butter crust number two a chunky cooked pizza
sauce as some of you guys know i'm not a huge fan of the added complexity
of cooking a pizza sauce but when you're making a literal pizza pie you
need to concentrate things a little bit and i'm going to get into that a
little bit more later on number three fresh hot italian sausage if you're
in the pizzeria you can get whatever you want on the pizza comes in all
shapes and sizes but if you want the real deal mike dikka dub bols ashland
and clark style pizza you got to have italian sausage and a lot of it
today we're gonna be making our own and it's gonna totally slap and number
four full fat slightly aged mozzarella we're looking for a product that's
almost golden in color this is gonna give us a superior stretch it's also
gonna give us a funky rich milk flavor that's really memorable oh and one
more maybe like a number five which is you really got to bake this thing
hard and it's got to be almost fried in its pan you got to put a lot of
oil on the outside to get that signature deep dish style so that's the
setup if you've got all that stuff going on then in my mind you've got a
perfect deep dish pizza that anybody who's cool will like let's get right
into the process here though let's get started by grabbing a food
processor into that we're going to measure 450 grams all-purpose flour 15
grams of salt 40 grams of cornmeal 12 grams of sugar 9 grams of dry active
yeast 119 grams of cold butter chunks mine's a little bit more coarse here
and i think that's probably the best way to go on top of that we're gonna
add and nine grams of dry active yeast i'm gonna pop the top on this thing
and then chop in 110 grams of cold butter that i've cut into smaller
chunks this is the same method i use for the chicago style suburban thin
crust pizza and i really liked how flaky and tender the final dough is
we're gonna take this until the butter is broken down and the whole thing
looks kind of pebbly just like this in the r d part of this i tried two
other methods of getting the butter into the dough including lamination
like a croissant but both gave me a really toothsome overworked crust that
wasn't really classic chicago style after the butter's all chopped in
while the food processor is still running we're going to stream in 275
grams of warmish water like 85 degrees specifically that's going to take
about 15 seconds to fully come together and once that's all spun up we're
going to run it for about five or six more seconds and there i love how
this dough looks the butter gives it a satiny shine and the cornmeal gives
it a sick golden color that you just don't see very often i'm going to
flip this out into a medium stainless steel bowl wrap it with plastic and
then set a 90 minute timer while that dough is rising we're going to prep
out this pizza sauce to get started there we're going to grab a quarter of
an onion clean it up and then grab a box grater on the largest whole side
we're going to grate this whole thing down breaking it down really far
like this helps the onion melts into the background of the sauce a little
bit easier and even though we want a relatively chunky sauce we really
don't want to be eating chunks of onion next we're gonna grab two garlic
cloves and just run that through the garlic press i'm gonna throw that on
top of my onions and then actually cook this sauce we're gonna go over and
preheat a ten inch saute pan over medium heat once that's hot i'm gonna
throw in about two tablespoons of butter chicago gets really cold in the
winter and having a lot of full fat dairy really helps meat stick to the
bones once that butter is melted we're going to throw in the onion garlic
and 5 grams of salt i'm going to stir things up and let them saute for
about two to three minutes over medium heat or until things are softened
and just starting to take on some color at that point i'm going to add in
about 40 grams of tomato paste and we're gonna fry that off for just a
second and bloom it out this helps curb some of that stale ketchupy
metallic taste that i associate with tomato paste next i'm gonna add in
one 28 ounce can of high quality crushed tomatoes these are a california
brand that i get at whole foods that i really like it's about four dollars
a can that's kind of expensive but the quality here makes a significant
difference in my opinion i'm gonna follow those tomatoes with 10 grams of
sugar and one gram each of dried basil and dried oregano okay i'm gonna
turn the heat down on this sauce now and let it simmer on low for about 20
minutes after that 20 minutes things are looking concentrated and slightly
more intense and dark at this point we're gonna give it a taste it should
be almost like marinara sauce for breadsticks at pizza hut that means it
should taste very good okay i'm really happy with this sauce we're gonna
cool this off and throw it in the fridge and i'm gonna grab one pound of
fatty ground pork to make some sausage i'm gonna cut this open and flip it
over into my medium stainless steel bowl you may notice that i use this
bowl pretty much in every episode here and that's because i love it it's
one of my all-time favorite pieces of gear it's really easy to clean it's
the perfect size for my scale of cooking i'll throw a link down in the
description if you're interested okay into that pork bowl we're going to
measure 7 grams of salt 1 gram of black pepper 3 grams of paprika 1 gram
of chili flake 1 gram of dried sage 1 gram of garlic powder five grams of
sugar that's clearly not five grams of sugar that's way too much sug
apparently i'm trying to make candied pizza to finish this off we're gonna
add two grams of toasted and crushed fennel seed and five grams of red
wine vinegar the move here now is to just mix everything up i like to use
a glove for that because cold wet meat is kind of a buzz kill when you're
using camera gear so this glove makes things a little bit easier after a
minute or so of needing this meat to combine we've got a really delicious
sweet and spicy italian sausage but the only way i can know that for sure
is if i cook a little piece off and have a little snack so we're gonna
head over to the stove i'm gonna heat a medium saute pan and throw in
about an ounce of sausage to taste i'm just gonna sear it for about one
minute per side and then we're gonna give it a bite tastes really good and
it was really easy to make this recipe is going to make more sausage than
you need i like to freeze the rest here for later use in stuff like
bolognese or ragu or whatever the last major item on the prep list here is
grating the mozzarella this golden full fat mozzarella has a much better
texture and flavor than your run-of-the-mill part skim that you find at
most grocery stores the move for this cheese is just a standard grate on
the biggest holes of the box grater we're going to use about 10 to 12
ounces per pizza all day and this is a two pizza recipe so that would be
about 24 ounces of grated cheese total once it's all broken down we're
gonna scoop it up and throw it into the fridge with the sausage and the
pizza sauce and let that all hang out while we get our dough sorted out
speaking of that after one !!! and a half hours the dough has roughly
doubled and it looks buoyant and alive when i poke this dough it's going
to indent hold it for a second and then slightly bounce back i'm going to
lightly flour my cutting board and then the dough and then i'm going to
lightly flip it out we're going to cut this into two roughly equal pieces
and then pre-shape them a bit by folding things and tucking them into a
very rough round ball we really want to maintain as much tender flakiness
as possible so a simple tuck and fold here is all we need once those are
shaped we're going to grab a half sheet tray and hit them with a few glugs
of olive oil after that we're going to move these dough balls over to that
sheet tray and then we're going gonna cover the whole thing with another
sheet tray and we're gonna let it do its final rise in the fridge that's
gonna be for about one hour this cold final rise helps cool and reset the
butter and the crust that's gonna give us a much more pie like flaky and
puffy texture in the oven after that one hour the doughs have grown by
about 50 to 75 percent and they're looking golden and satiny and just
really pretty in my opinion okay to get to business here we have two
options for baking these pies number one and my preferred choice is a 9 to
10 inch cast iron pan the heat transfer here is amazing and the crust gets
really well fried and browned so the other option here would be a 9-inch
springform pan or just a regular size cake pan in general and it will
definitely still work but the crust might be slightly less crisp so it's
up to you today the b-boy chooses cast iron but settle that aside for now
and lightly flour your cutting board grab a dough ball and then hit that
with a little bit of flour as well using a rolling pin i'm going to gently
roll this thing out a bit and i'm going to flip it over and turn it 90
degrees this helps keep things even and round of course if it's sticking
we're gonna hit with a little bit more flour and continue to roll things
out until it's about 12 inches or so this is really where it starts to
look comically like a pie crust by the way once we're at about 12 inches
round we're going to grab our cast iron and make sure it's about one and a
half inches wider on each side that's looking good next i'm going to flour
the dough and then gently roll it up onto the rolling pin just to move it
off to the side for a second i'm gonna grab the cast iron and we're gonna
hit that with a generous two to three tablespoons of olive oil yes this
seems like a lot but one of the secrets to making a perfect deep dish is
the fried dough so really get in there and spread it all around i'm gonna
move the dough over to the pan and try and roll this thing off gracefully
nope once we've got it in there we're just pushing and forming this thing
into the sides and corners you want about one and a half to two inch deep
pizza dough and to get that i just push it a bit further because things
are gonna slide down and settle once you've got your cornmeal butter bomb
pie crust laid out it's time for us to build a pizza i'm gonna grab my
cheese my sauce the sausage and a chunk of parmesan from the fridge today
i'm making just one of these two pizza balls because i'm just one man and
i'm not insane but this recipe will easily feed three to four people we're
gonna start with the shredded mozzarella this is the most iconic part of
this pizza the cheese goes down first and a lot of people that seems
really crazy but it's necessary for this style the cheese acts as a
foundation for the toppings and the sauce so spread about 10 to 12 ounces
of that on there and kind of press the sides back up with it as needed
behind that we're going to lay down the italian sausage into about one
half ounce chunks spread across this evenly this might seem like a lot of
sausage but i assure you that in terms of chicago standards this is a
moderate amount of sausage lumonadis is famous for making one with like
two pounds of sausage on it and that makes my stomach wanna fall out of my
butt behind the sausage we're gonna do the sauce after it's cooled down it
gets pretty thick but that helps us out it makes for an easier pizza build
but this thicker crushed tomato sauce is also a huge part of the
structural integrity of this whole setup to finish off this beast of a
pizza we're gonna add some grated parmesan for that i like to go with the
domestic stuff we don't need to spend 20 a pound on the italian parmesan
and then finally we're gonna hit with some chili flakes on top okay this
pizza in this pan weighs like eight pounds i'm gonna load it into a
preheated 425 degree oven and i'm gonna set a timer to check back after 25
minutes this is just to make sure things are looking solid everyone's
oven's a little bit different but all day this pizza should take about 35
to 40 minutes after 35 minutes things are looking really good this pizza
is an absolute monster oh my god i'm gonna let that cool for about 10 to
15 minutes then we're gonna dish it up and eat this thing let's go in for
a bite let's get a crust bite what do you think it's kind of crispy it's
got a little crispness cutting the butter in like we did right at the
beginning gives us a really tender really flaky crust i tried this
multiple ways like i mentioned earlier i laminated it wasn't good this is
the ultimate i mean truly i'm stoked like this is it's a 10. this is a 10
dude thick sauce homemade sausage shredded full fat maaz cornmeal butter
crust baby don't mind if i double do i'm trying to close this thing and
i'm full i'm like that's how you know it's good it's like you've got the
chicago pizza sweats okay but let me know in the comments down below
what's your favorite chicago style pizzeria is it pequod's is it malnati's
girodans i think i'm a giordano's boy could be controversial a lot of
people are saying malnati's malnatis as always guys thank you so much for
your time and attention thank you for sticking around and we'll see you
next time all right i think we got it okay one more bite oh my lord