How to Make Deep Dish Pizza in a Cast Iron Pan (Chicago Style)
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- Опубликовано: 24 июл 2024
- 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) - • THE BEST Italian Sausa...
453g (1lb) Spicy or Mild Italian Sausage
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STUFF THAT I USE…
10 inch Lodge Cast Iron Pan- amzn.to/33msrjD
12 inch Lodge Cast Iron Pan- amzn.to/34dXfSZ
Canned San Marzano Tomatoes (6 pack)- amzn.to/36qoTyz
Kitchen Scale - amzn.to/2ER4Eip
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FOLLOW ME ON SOCIAL:
Instagram: / omnivorousa. .
Facebook: / omnivorousadam
Tik Tok: vm.tiktok.com/fms9tX/
Website: www.omnivorousadam.com/
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
A History of Deep Dish Pizza - theculturetrip.com/north-amer...
More about Chicago’s lesser known “Tavern Style” Pizza -www.chicagomag.com/dining-drin...
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MUSIC:
Melodeyes - / 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. 
Хобби
Yoyo. If you dug the 'za video, come say what up on the O.A. Discord - discord.gg/aFQ4h4BXg4
I just made this crust for a deep dish. I coated a 12” skillet in butter and worked parmesan all around. Best pizza crust ever.
DOOD, helllll yeah. Great to hear!
How do you get it not to be soggy?
Thank you for making the PROPER sauce for Chicago Deep Dish. It should be chunky, with a bright and tangy flavor to it. You did it the right way.
Chicagoan, can confirm 👌🏼
I would personally add fresh basil, very light fennel, fresh minced garlic too it but that's just me. Fresh herbs can add a nice pop. Good to have a few handy if possible, even kitchen window grown is better than most dried.
Ohmigosh. I love this pizza. Ever since the pandemic started I've been baking breads and pizza dough, but never anything like this. I loved everything about this pizza. Thank you for breaking the recipe down and making it easy to follow. This recipe is going into the regular rotation. :)
Made this after struggling to nail a deep dish recipe for a long time. It turned out great - thanks for helping me!
This recipe was lights out! Aced it on first attempt. I was worried how much moisture the cheese created, but the dough most definitely held up and it's texture was sensational. Thank you for this amazing technique!
Looks amazing. looking forward to try it. Thanks
Wonderful recipe and super helpful and informative vid! Making my first one tonight. Thank you.
Excellent Za!!!!
thank you, i love this video
Ive watched and downloaded what feels like a million videos on making Chicago deep deep pizza. Many had great content. Your video was also great. You edged out the rest with a very concise content filled video.
Glad you liked it Everette. Thanks.
I made this last week and just came here to say, this is quite close in taste to pequods, I was thoroughly impressed and loved it!! My guests did too, I had a friend visiting chicago from new orleans and figured it'd be the perfect time to make it
Amaze! I'm stoked that it worked out for you.
I've done the full tour of deep dish videos and this one is #1 for me. Best crust I've made so far. And for anyone reading, don't skip the fish sauce.
absolutely love your delivery
I live by your Tavern Style video. Can't wait to try this one. I have been using actual anchovies instead of fish sauce and I love it
Loved how you prepped this amazing pizza! Hubby & I are making this for dinner tonight & plan to serve it with a nice glass of wine. Thank you so much for sharing! (Great personality too!) I've sub'd. :)
Yo Aurea. That's awesome to hear. Enjoy and thank you!
Looks really good. I will try out this crust. I been trying to find a sturdy crust for a pile-high pizza. Do you do a pie variant of this with a top crust?
First video I've seen of yours. I think I'll just "smash" the subscribe button and ringy dingy the bell! LOL!!!
Heck yeah Heather! Welcome.
Started my journey to make this about 4 hours ago. Crust is sturdy yet flaky. I used spinach and my homemade Italian sausage. Great pie! I’m from Chicago so I’m of course enjoying a slice with a glass of RC. Thanks for the recipe!!
Really nice, digging the skillet of course too lol 😍🍳
I made this using impossible spicy sausage and baked it on my Weber grill. It was fricking amazing! Loved your flow in this video and production quality, as much as I enjoyed stuffing my face with this Za!
Great Video!! Yumm✨
Looks very good bro. Gotta try
Thanks for posting. Can't wait to try this. Can you make the dough the night before and leave in fridge overnight?
A new twist on deep dish pizza. Love it. Lots of meat, sauce and cheese on a thick fresh made crust. What more could a pizza lover ask for. New friend here. Staying connected for more awesome recipes and technique.
Anchovies
Broooo it’s beautiful
Love Chicago style pizza and until now have had to get mail order from Lou Malnatti's to satisfy the craving. Not anymore thanks to You !! This video is amazing and the crust came out perfect. You did a fantastic job breaking it all down and I will admit I was hesitant that it would come out as good as it looked in the video. It came out perfect.
This is a go to recipe and will be on frequent Rotation at our house.
That's amazing! Stoked that it worked out. Happy to hear a new tradition has been born. Keep it up
Lou’s is amazing! I live in Chicago, but it is still a treat!
Quality content, very Weissman-esque. Interested to see where you’ll take your channel, and definitely will try some of your recipes.
This looks so good! I have perfected stuffed crust pizza, but I wanna try this recipe next. I wanna master a true Chicago deep dish! When making the sauce, I also use oregano, basil and olive - it gives a more “Italian” taste. I have also always cooked it on low heat for 20 min. I will skip this next time.
“Blitz up the maters” oh man that got me lol, great content!
Man all of his food look amazing
The butter and parmesan cheese tip I feel like is clutch. Gonna give that a try.
Gotta try this myself. I do love tavern or una type pizzas too.
Heck yee. I love Tavern, too.
This is legit! I lived in Chicago for a while. I miss deep dish. Gonna make this at home soon
I’m guessing where you moved to has no local pizza restaurants that serve Chicago deep dish pizza.
@@jasoncase9481 correct, ive been looking (Austin, TX) but the closest I have found is Detroit style, which aint Chicago deep dish
@@shockwave82 Detroit is a great style thick pizza.
I’ve seen you can order Lou Malnati’s pizzas on the website TasteofChicago
This came out amazing, the second time I made it. 2 grams of oregano in the sauce is over 2 tablespoons, i halved it second time around. The thickness of sausage layer you recommend was still raw after 30 minutes of cooking. I checked quite a few other recipes and they recommend pre-cooking the sausage. I did that and it came out amazing. The olive oil dough is so easy to work with. Love the tip on the Parmesan crust.
Yumm
Super quel classe !
Can I keep the dough in the fridge to use later ? How far ahead can I make dough ? Love this pizza, but like other mine came out watery.
Made this recipe twice before and it’s fantastic. One was a veggie version and it was really watery. Going to try it tonight with veggie meatballs along with 2 more stock sausage pies for the family. It’s worth the kitchen hump 😎👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
That crust looks by far the most similar to Malnatis that I’ve seen in a home recipe. That pizza looks amazing man. You got my sub immediately. I’m definitely going to make this and tag you on the gram.
Heck yeah! Thanks man. Get after it!
I had the hankering for a Chicago style pizza yesterday but there isn’t any pizza place near me that does them. Hit the Googles and didn’t like any recipes there. Came to the RUclipss and eventually found this one. It is dead simple and turned out really well. Only issue I had is my imperialistic mind trying to convert the metric measurements without a scale. Ended up needing to add a little more oil and warm water to the dough as it mixed but in the end, fantastic pizza pie. Well done.
Amazing dude! Happy to help.
Looks great 🤘 fork and knife is like saying chips and fish, though. Not wrong but sounds it 😂
If you want to use other ingredients as well like pepperoni and green pepper, would you put those one top of the sausage but under the sauce? I’ve made this recipe before and it was delicious but was thinking of adding a few more toppings.
Hello Adam... would you have a printable version of this recipe???
BTW... excellent excellent video. Your articulation is fantastic 🙂🙂🙂🍺🍺
cheeeeeeesy, you did good kid
CHICAGO STYLE DEEP DISH PIZZA WITH GROUND BEEF AND STEAK RED ONIONS AND PORTOBELLO MUSHROOMS AND ARTICHOKES. Totally Yummy!
ooooof nice.
Making this for Friday Dinner, and Saturday dinner......
8 months have passed! Are you still backed up ? 😂💩
sure as heck know imma make this
Woah bro... Deep.
yeee
You rock!
hey i may or may not be considring replacing the oil in the dough for some Za Butter and was wondering if it would work
As in regular butter? If so, it'll work.
Very interesting, as not being from/in the USA, I'm not familiar will Chicago pizza. Thank you. :)
No doubt!
@omnivorousAdam can i sub instant yeast you used for rapid rise as long as i don't mix it with water first?
Instant yeast and rapid yeast are the same.
Nice work man :-)
Best Pizza ever!
Can bread flour be substituted with all purpose flour?
I don’t have a stand mixer, can I make the dough by hand?
What would happen if I use regular pizza dough?
Wow. This looks amazing! Will definitely have to try this. Thanks so much for this recipe! And...can you tell me about that prep/cutting board on your counter? I need a good one.
I copped it off of Korin.com a while back. It's a rubber-lined board. I'll have a link in my website once it goes up (very soon)... I just need to find it lol.
i guess Im asking randomly but does anyone know of a way to get back into an instagram account??
I stupidly lost the login password. I would love any tips you can offer me!
@Saint Zyaire instablaster :)
@Graham Forrest i really appreciate your reply. I got to the site on google and im in the hacking process atm.
Seems to take a while so I will get back to you later with my results.
@Graham Forrest It worked and I finally got access to my account again. I'm so happy:D
Thank you so much you really help me out !
Wow. Turns out I am not a fan of either deep dish or thin crust. What I really love is a thick crust pan pizza with really tasty crust. Probably because I like bread so much.
Bro I truly fuxxx wit u, good stuff!
excellent upload Omnivorous Adam. I broke that thumbs up on your video. Keep on up the superior work.
Thanks Keyser. I'll do my best!
@@AdamWitt No problem at all, always happy to support my fellow content creators. I am looking forward to improving on my own current video format I have uploaded and, in the future, trying to create content as good as yours in the long-term.
Hat's off to you my friend! Watched this vid Friday and made the pie tonight. Absolutely outstanding!!!
That looks amazing!!! Such a huge fan of Chicago style pizza but here in Oklahoma it’s always soggy and gross. May have to take a swing at making it your way!
Yeah, that's no bueno. Give this one a go!
That “oohh” face at 6:51 😂
That's so cool that you're from Chicago man because I'm just one state over lol (I live here in Marion, Iowa by the way so it's like 3 or 4 hours from Chicago)!! Also I've never seen Chicago style pizza like that made in a cast iron before man that's so dope!! I also have never seen it like that before. I've seen Chicago style pizza where it's just crust, then sauce, then your toppings inside the sauce, then your herbs and spices go on top man (no cheese because that's part of the crispy crust man, unless I'm thinking of Detroit style pizza man Idk).
Marion Iowa! I’ve been there. My sister lives in Wheatland Iowa!! That’s 3 hours from chicago! Very cool
Can you convert grams to cups and spoons
Thank you so much for this!! I moved from my home, Chicago burbs, to Louisiana, and I miss deep dish soo sooooo much! It doesn't exist here haha
I made a deep dish with spinach and baby bella mushrooms. It came out really yummy, but I'm gonna use more cheese this time! Hehehe
This time I added more cheese and cut up hot sausage made locally here in southeast Louisiana with chopped onion and green pepper... Is sooooo good!
What would you do on the dough if you do not have a mixer with a hook, or how long would you have to kneed it by hand?
Hey I just kneaded it by hand for the time recommended instead, and I think it came out great!
Oh man i used meatballs for mine and even tho i fubbed the timing on the dough it came out Stunning
I've never seen a recipe calling for a crust quite like that for a Chicago deep dish but it looks pretty interesting. Think when I try it I'll use a smidge less Italian sausage, but thanks for the recipe.
No doubt, good luck dude.
So i made it tonight. It was excellent. I don't live in Chicagoland but pretty close (about 4 hours south). I've had many of chicago deep dish pizza in my life.
Lou Malnati's, Unos, Giordano's, Ginos East, Nancys. The one that stands out that i did not like is Ginos. Way too much cornmeal in the crust for me. All the others i really like. Luckily in the last few years we have got Nancy's locally (to me it taste just like Giordanos). So anyways i thought it was excellent. I cooked it 35 minutes and it was perfect. I think it would have been overdone at 40. The only few minor modifications I made was to not use san marzano tomatoes (a snow storm was coming in and there is only one place in my town that sells them that i know of) and i didn't use the homemade sausage mixture. I instead just sliced sweet italian sausage in place. I have attempted to make chicago pizza before it was a mess. Thanks for putting up this video. I think next time i will try without the cornmeal to see what i prefer. Any chance you will put up a video on chicago tavern style think pizza? Honestly i've never tried it because every time i've been in chicago i've always wanted the deep dish pizza. We do have a local pizza that seems similar (really thin and cut into squares) but since i've never tried to chicago variety i can't tell you how close it is.
Thanks for the feedback, dude. I'm glad it worked out. All those subs sound totally reasonable to me. Niceeee. And absolutely. I'm going to make a tavern style video at some point for sure. My favorite place to get that is at a spot called Barnaby's.
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
If you dont want to make the dough, can you use a ready made pie crust? sorry if this a bad question. Thanks
I would say probably not. It sounds like the pie crust would be too rigid and crack. This dough is tough enough to hold up to all the sauce and cheese.
I am goung to use this cruat for my chicken enchiladas
I love you channel, but deep dish pizza is always dry. I have to drown every piece in in tomato sauce. Any suggestions?
0:38 ummm that’s a tomato soup in a bread bowl! 😂😂😂
Been watching vids on how to do the dough for the skillet. You sold me making this tonight for the lady and watch Stranger Things
looks outstanding going to try this recipe this weekend
Hey I like your style. Solid layer of high quality sausage all the way across. None of that one bite of sausage per slice bullshit.
That looks better than Giordano’s! Have you tried or made Detroit style pizza yet?
The best pizza I have ever consumed was a Chicago deep dish, sausage and spinach. In Chicago of course.
The hair on the brick of cheese was a turn off but everything else looked amazing. I'm very much looking forward to trying this recipe. Thanks for the awesome vid!
Stop, he didn't make it for you, he made it for himself, its probably his own hair. The nitpicking is not necessary. That being said, good comment, I'll be trying it myself
no sugar in the dough?
I literally just found you on TicTok and came straight to your RUclips. I’m a foodie and cooking really helps with my anxiety. Thanks for sharing my guy, really, thanks for sharing.
Ayy, welcome Shells. Happy to have you!
why olive oil in the dough mixture?
Man I need more detail, how long can it rest before I use it. Can it wait several hours as in make it, rest it at from 12N 5:27 then make beautiful pizza at 5:00ish? I can’t wait to taste even if I ruined it with the rest! 🎉
Serious question: Why do you put yeast in it if you don't want it to rise?
We do want the dough to rise a bit, just not as much as other pizza doughs.
Can you do the ingredients in spoons or cups?
OMG. Yeah, you'd think I'd have more to say but, 'nuff said.
I buttered the f out of the cast iron and the crust got stuckz. Any other tips?
Honestly, if theres enough fat, theoretically you should be fine. Maybe try adding a bit more corn meal, too. Just let it cool a bit then use an offset spatula to get under the crust and lift it, making sure to press the spatula to the pan as you scrape the entire time - don't dig into the za. Just keep practicing!
Mmmm cheese soup
No Mixing Stand. Can it be done by hand?
I did it by hand twice now, and I think it came out just fine!
I’m trying it tonight in a springform, no san mar’s tho, I just can’t pull the trigger at $8 a can 😬
What is your salt/sugar amounts for the sauce? As well as oregano..trying to follow to a T lol
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)
@@AdamWitt thanks so much!
@@joepohlgeers1961 No probs. Good luck!
Did you use a 10 or 12 inch cast iron pan in your video?
That was a 10 I believe, but I've used both.
Bro-binski, love your style love your way and will proceed accordingly.... next time 'round.
Why?
Because this scatter shot guy already formed the dough. But for NY style thin crust however, I needed to kneaded the dough prolly a bit more. What the phock 'twas me first time ever attempting this.
This a.m. I pie'd up a dough ball for my lady friend aka wife and had some trouble on the transfer from surface to stone, needless to say I likely ruined the stone because holes in crust, sealed cheese and sauce who cares.
I will, in spite of our doughy differences go Chicago style in my cast iron even though no cornmeal in muh dough and prolly more h20 than you.
Anyways, new subscriber here.
Ps I'm factually known as the "wonton guy"
Peace & Chicken Grease.
Regards,
Mike Badger, E.L.Wonton
Los Angeles California
😮😮😮😮
ok so this is bomb, but I have to ask...why don't they precooked the sausage??
Thanks dude. The sausage cooks as the pizza does.
🤤🤤🤤🤤
Finally attempted it. Sadly I learned too late that the scale that's been on the top shelf of the cabinets for 5 years now doesn't do grams, just pounds & ounces. Did my best with using Google to convert, but somehow added too much salt to the dough. Everything else went great until we attempted to slide the pizza out of the cast iron and onto a tray. We were trying to work slow & methodical, never realized that the top of the pizza was slowly starting an avalanche. Sausage & tomato made it to the sheet pan, but the dough and cheese did not, lol. Other than that, everything went well. Crust was beautiful, and besides the salty crust, everything else tasted great.
I have made that mistake - make sure you let it cool for a few first.