Deep dish pizza chicago style that’s right we’re gonna be throwing pizza pie. deep-dish pizza dough which begins like all our other pizza dough’s with some warm water into which we’re gonna sprinkle our yeast and after letting it dissolve for about 10 minutes or so we’ll go ahead and add the rest of the ingredients which will include some olive oil as well as some melted butter which is one of the two ingredients that differentiates this from regular pizza dough we’re also gonna need to add in some salt as well as some sugar and then the second ingredient that makes this dough unique some cornmeal. we’re gonna throw in some yellow cornmeal and then we will finish this off with our flour but as you know we always hold a little bit back since it’s always easier to add flour to a two wet dough then it is to add water to a dry dough.
And then we’ll grab our dough hook and start kneading this and continue to knead it until we’ve created a very soft very smooth relatively elastic dough and if you are using a machine for this it’s always a good idea to stop it once in a while and scrape down the sides and after doing that as well as possibly adding a little more flour like I said we’ll continue to knead this for three or four minutes or so until that dough pulls away from the sides and form something that looks a little something like this okay like I said very soft very smooth but elastic and at this point let me go ahead and transfer that onto our work surface so you can get a better look and besides justwanting to touch this because.
It feels super good I’m also checking here to see if it might need some more flour and if it does we can just knead in a little bit from the work surface but this was feeling just about per which in that case we will simply form him back into a ball and then transfer her back into our mixing bowl into which we’ve dripped a little bit of oil and we’ll sort of flop that around and give it a little rub until the surface is coated and that is going to be pretty much it for dough production we will simply cover this and leave it in a warm spot until it doubles in size which is generally gonna take between an hour and two hours and one thing we can do while we’re waiting is go ahead and make our pizza sauce and what you see here is a double batch of our famous food wishes pizza sauce and you’re gonna want to let it reduce a little all right.
We want to simmer our sauce until it’s nice and thick like this all right that is one of the keys to Chicago style pizza okay we don’t want a thin watery sauce but anyway while our dough is rising we’ll go ahead and get our sauce together and at this point I’m gonna go ahead and fast forward and take a look at what my do look like about an hour and a half after I started and we can see here it’s definitely doubled in size and looking like something that really wants to get poked down with our fingers that never gets old and then what we’ll do once that’s deflated is go ahead and transfer it onto a floured work surface and we will start pressing that out into some sort of round shape using just enough flour to keep it from sticking to the table and our hands and while you could roll this it should be soft and supple enough to stretcH into the shape we want and since I’m going to bake this in a 12-inch cast-iron skillet.
I’m gonna try to stretch this dough about three or four inches bigger than that and then once that’s been accomplished we can go ahead and transfer this into our pan but before we do we’re gonna brush it generously with olive oil and like I said I’m using a 12-inch cast-iron skillets which I find works very well for this but don’t worry if you don’t have one of these or our other options that will work and then once our pans been prepped with olive oil we can go ahead and transfer in our dough and we’ll go ahead and place that in and then sort of stretch and pull it so it’s evenly distributed across the bottom as well as on the sides and then.
If we want we can go around and trim off all the excess dough or eventually fold it over our fillings and bake it like that which is generally the approach I use but we’ll get to that in a minute for now let’s just go ahead and proceed with our fillings and we will start with our cheese and for we’re gonna be using three kinds we’re gonna do some sliced provolone as well as two kinds of mozzarella we have thefresh kind which is kind of soft and moist and very milky as well as your standard cheap firm supermarket style mozzarella which they refer to in the business as low moisture mozzarella and what we’ll do is go ahead and start with our provolone and we’ll lay some slices over the bottom and then.
We’ll follow that by scattering over our fresh mozzarella that we’ve cubed up or broken into small pieces and then once our pizza pies been fresh mozzarella it’s time to add about a pound of how to telling sausage which is hopefully you can see is still raw and you can’t sometimes buy that in bulk but generally we just remove the casings from some links and then once that set we’ll go ahead and top it with our firm cheap supermarket mozzarella I’m sorry low moisture mozzarella and then once that’s been evenly sprinkled over we will top all this with our hot pizza sauce I know it’s kind of crazy the sauce goes over the toppings in Chicago pizza and again please note how thick the sauce is all right.
So whether you’re buying your sauce or you’re making it from scratch you’re definitely gonna want to reduce a little bit to dry it out and thicken it up so we will go ahead and generously ladle that over the top and then what we’ll do to finish this off is take a couple hours piece of parmesan and freshly and finely grate that over the top and if you’re thinking I bet the fake parmesan would work perfectly here no it actually won’t get a hunk of some real parmigiano-reggiano but anyway we’ll go ahead and generously grate that over the top at which point we have to decide what to do with our access dough and our choices would be go around trimming.
It all off and maybe saving it to make some breadsticks or something or if you want you can simply go around folding it over the toppings like this and then once that bakes we’re gonna get a nice big wide rim of crust all the way around and by the way the center of this piece is going to come out the same no matter which method you use so that’s just going to be personal preference and we’ll leave that up to you I mean you are after all the Krusty the Klown of how much crust goes around but personally because of the way this pizza is constructed.
I think having some extra crust around comes in handy and then once that set we need one last thing before this goes in the and that’s a little drizzle of olive oil that will apply all the way around on the crust as well as drizzling a little bit over the center and that’s it our Chicago deep-dish pizza is finally ready to bake so let’s go ahead and transfer that into the center of a 425 degree oven for about 35 minutes or so or until it’s beautifully browned and looks like this oh yeah that looks pretty good and we really do want to make sure we push the envelope on the Browning of the top and it should sound like this when you scrape it with a fork as well as have kind of a hollow sound.
If you tap on so that is looking and sounded perfect and I’ll finish up by garnishing with a little extra freshly grated parmesan as well as a little touch of Italian parsley which by the way is anyone from Chicago will tell you counts is one serving of vegetables and then normally you’ll want to try to let this sit for about ten minutes or so before you cut a slice but I didn’t I cut one right away and for a first slice that came out really well but it was so hot it kind of spread out and I didn’t like the pictures so I waited about ten more minutes and cut another one and topped it with a little bit of parsley and took a few pictures before was time to grab a fork and go in for a taste and for something that’s really closer to a casserole or a lasagna.
Than it is to a pizza I really do enjoy this right that provolone and mozzarella have kind of fused to the bottom crust with everything being topped by that tomato a sausage cheesy goodness and above and beyond the completely different construction who makes this deep-dish style pizza so unique is that butter and cornmeal in the crust it really does add something extra special that you don’t get in your normal pizza eating experience and while I did a fairly standard cheese and sausage version here this is really more of a technique video since any and all of your favorite pizza toppings can be included here and speaking of fillings because a deep-dish does contain so much of them.
That’s why I like to leave that excess dough attached so I can mix in some of that extra crust where and when I see fits but anyway that’s it a former New Yorkers take on Chicago deep-dish pizza as I mentioned earlier we shouldn’t be arguing about which style of pizzas better and instead celebrate the fact that we’re able to enjoy both whether it’s this delicious deep-dish version or the obviously far superior New York thin crust so.