The 4 keys to make perfect CHICAGO DEEP DISH pizza every time
HTML-код
- Опубликовано: 30 сен 2020
- If made properly, deep dish or Chicago-style pizza can be life-changing. While this pie is controversial in the pizza world, here's what I have come to know. If you make a great, buttery crust, top that with a bunch of cheese, well-seasoned Italian sausage, and thick, flavorful sauce, you're in for a treat. Don't @ me. Whether or not you call it pizza, you gotta admit that it tastes DOPE.
Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
FOR THE DOUGH
450g or about 3 1/4 C. AP FLOUR
40g or 1/4C. CORNMEAL
12g or 3 TSP SUGAR
15g or 3 TSP SALT
275g or 1 1/4C. WATER (85F)
110g or 8 TBSP (1 stick) BUTTER cubed
9g or 3 TSP YEAST
1. Combine dry ingredients in food processor, add in cubed butter and run food processor until incorporated and pebble-like.
2. While running, stream in warm water until combines, run for 30-40 seconds total
3. Transfer to bowl and let rise for 90 minutes.
4. Divide into 2 equal pieces and shape into loose rounds, move to oiled sheet tray and cover with another sheet tray
5. let rise 1 hour. Then roll into 12" round, oil a 9"-10 cast iron (LINK BELOW) or cake pan with 3 TBPS olive oil.. Lay in rolled out dough and then build pizza. CHEESE + SAUSAGE+ SAUCE+ PARM CHILE FLAKE
6. Bake 30-40 minutes in 425 oven until crust is fried and golden
7. Let cool 10 minutes then serve
FOR THE SAUCE
1 28oz can NICE CRUSHED TOMATO
1/4 RED ONION (grated)
2 GARLIC CLOVES ( run through press or minced)
40g or 2 TBPS TOMATO PASTE
10g or 1 TBPS SUGAR
1g or 1/2 TSP DRIED BASIL
1g or 1/2 TSP DRIED OREGANO
2-3 TBPS BUTTER
5g SALT or 1 TSP
1. In a medium saute or sauce pan, preheat over medium heat, melt butter
2. Add in onion and garlic and 5g salt, then sweat until translucent and starting to take on color.
3. Add in tomato paste and fry until rusty color emerges (30-40 seconds)
4. Add in crushed tomatoes, sugar, dried herbs and cook on low heat for 20 minutes stir often, cool for later pizza building.
FOR THE SAUSAGE
1 LB FATTY GROUND PORK
7g or 1.5 TSP SALT
5g or 1 TSP SUGAR
3g or 1 TSP PAPRIKA
1g or 1/2 TSP DRIED SAGE
1g or 1/2 TSP BLACK PEPPER
5g or 1.5 TSP RED WINE VINEGAR
1g or 1/2 TSP CHILE FLAKE
1g or 1/2 tsp GARLIC POWDER
2g or 1 TSP TOASTED CRUSHED FENNEL SEED
1.Fold ingredients to combine, cook a little off to taste for seasoning.
*The following contains affiliate links which means that if you buy any of these products using these links I'll receive a small commission. All links are to products that I actually use or recommend*
**LODGE CAST IRON SKILLET: amzn.to/3jw4oVf
**MY FAV STAINLESS BOWL: amzn.to/36j8SL6
**MASAHIRO CHEF'S KNIFE: amzn.to/3cSFkFm
#chicagostylepizza #deepdish #deepdishpizza #chicagopizza #pizzapie
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
bensound.com
------------------------------ 
Хобби
IMPORTANT QUESTION: Who makes your fav Chicago-style deep dish?
Malnati's!! Pequods has a great tangy crust but every time I've had it the pie was like 75% crust.
Tian Y the thing I like about Pequods is how hard they cook the pizzas. No one else in have had gets them that crisp.
hmm i truly don't remember! will have to venture out again
(OR make my own with this recipe i guess!!)
Giordano's has never made my stomach want fall out of my butt 🤣
Exactly
I have recently been making different styles of pizza and wanted to try deep dish pizza. I was originally going to use Babish's recipe but then I found this video and choose yours because you are a Chicagoan. This is the best pizza I've made so far, my kids love it and your recipe is top-notch! Thanks for sharing, from a guy in Belize who can now make a Chicago Style deep dish pizza because of you.
Woah! That’s awesome. Thanks very much for giving this a shot. I’m so happy it worked well for you. Thanks for watching and I hope you I find some value in future videos.
Have you had deep dish in Chicago Btw?
@@BrianLagerstrom Never! So, I am hoping what I made matches up. The buttery taste is definitely a unique trait of this pizza. I've never been to Chicago, but I have been to New York and that is the pizza I'm used to besides fast food like Dominos which Belize has its equivalent pizza places.
You can open a restaurant on this one recipe down there I would bet. Locals would go "What is this glorious thing?!? MAS POR FAVOR!"
Brian Lagerstrom Pizza hut use to have one in the late 79 but they said they were bringing it back but didn’t make it here . It was good. I would pay 30-40 dollars for a good one. In Chicago I want ginos and don’t care what I pay.
I grew up in the Chicago area where I thought this type of pizza was fairly normal. I moved away nearly 20 years ago and haven’t been able to have it. I thought making it at home would be impossible for my skill level. This video did a great job of breaking down the steps, providing the ingredient tips, and explaining how form the pizza properly. I made it today and it reminded me of some of the best food I grew up with. Thank you, Brian!
Your self confidence was so low it took you 20 years just to must up enough courage to cook a pizza. Jfc man. Get a grip of yourself
I'm from Chicago myself and what I miss the most is the polish sausage. I'm talking real Polish sausage from polish people. Where I live it just doesn't compare.
Probably because it's not a pizza, it's a casserole.
@@Radwar99 It's a pizza, you ignoramus.
@@lilywong9672 That crap isn't a pizza, sorry.
Wow! I made this the other night. Huge hit at our house - even better the next day. So easy, too. I love that I can make a fantastic pizza in a single day. Thank you!
Never been to Chicago, never had deep dish pizza before, but wow!!, I just perfectly follow this recipe and it really was the best pizza I have ever had, thanks for this awsome recipe, greetings form Mexico.
Same, awesome recipe!
This is in my oven right now and it smells AMAZING! Can’t wait to try it! Thanks for all the awesome recipes 🙌🏻 I’m bringing a little bit of Chicago into my kitchen here in Riga, Latvia 🤗🇱🇻
Thats awesome so glad you tried. I just watched my favorite youtuber travel vloggers go through Riga in one of their old videos. It looks beautiful.
@@BrianLagerstrom First, amazing content. The way you explain and compare with earlier attempts makes the whole process easier to understand in every video. Second, who of the travel bloggers do you follow?
Love your style. Was looking for a Chicago deep dish recipe to treat my 14 yr old boys. They’ve never tasted one. Trusted you instantly. Great walk thru and easy to follow and short. My pantry had all the ingredients and it turned out perfect! It’s a keeper.
Made this today. Followed recipe exactly and it's cooling 10 minute. I'm SO ready to dig in this snowy, cold day! It smells delish.
My gluten free flour test on the crust was a WILD SUCCESS!!! I used Bob's Red Mill Cup for Cup - I always hold back a Tablespoon or two per cup since GF flours are typically quite hygroscopic (very thirsty - better to hold back flour rather than add more liquid, which could dilute the flavor). Since there's no gluten development, the double rest MIGHT seem redundant, but I did both anyway to enable flavor development by the yeast. I rolled the dough out between 2 sheets of parchment paper and rounded the edges by hand. The sausage did indeed SLAP and that sauce? (Chef's kiss) I made the sauce & sausage the day before so all the spices would marry overnight. The oil in the pan delivered a beautifully browned and tender crust that still had crunch to it. This was beyond satisfying - truly, one of the best pizza experiences I've had since being diagnosed with Celiac disease. (You must make one for "Lorn" xo) Wish I could post a pic, this recipe/method is mos def a KEEPER. THANK YOU BRIAN!!!
My first deep dish pizza attempt used pre-mix pie crust and Italian grocery pasta sauce. You are inspiring me to go next level for 2nd attempt. Thanks for the great video!
B-dog, I just made this. I’ve made the ATK recipe with the laminated dough the past few years but this recipe is a game changer. I even made my own sausage. Only thin different was I added another layer of cheese on top for the last 10 minutes. SLA mode style as Unos in Platville Wis calls it. It was great. Thanks again B-Man for another winner!
I like the fact that you actually make your recipes BEFORE you film them, many don't and fail miserably. Top notch.
I'm a Lou Malnati's guy, but I don't think you can wrong with any of them, but the best we can do right now is Papa Del's. You know... with online classes or RUclips videos everyone thinks the video is important, but it's really the sound. You have a good mic and your voice comes thru which makes this presentation pleasant and easy to follow. Thanks for the great vid and excellent instructions.
Really well done video - Chicago native, and I agree 100% with almost everything - especially your treatment of the butter, top quality sausage and the full fat cheese. Gino's is my fav, but I've eaten all over the city. Loads of great pizza out there. Subscribed.
Thanks for watching and thanks for the sub
I fell in love with Chicago style, in all places, Saginaw Michigan. I am a self professed pizza nerd who is always trying different styles. Thank you for the master class teachings!
Thanks for watching
I tried this recipe and love it. Will make it again. Great sauce: Tasted delicious! I only substituted store bought Italian sausage for home made stuff, and it still turned out good.
Loved this recipe. Born and raised in SE Iowa I visited Chicago all the time. Our favorite is Ginos. I live in the PNW now and haven't found anywhere with Chicago style pizza that measures up. This one did. TY! We made this twice in 1 week!
I made this deep dish pizza on Sunday and it was delicious. The sauce recipe is killer! The only places I diverged was using stand mixer instead of a food processor (don’t have one big enough), and adding sun dried tomatoes. A fun afternoon “project” that ended with a restaurant quality deep dish. Thank you Brian Lagerstrom!
Ohhh yum. Yes to the sundried tomatoes! I dehydrate mine after they're dipped in zesty Italian dressing. 🤩
This. Was. Amazing!!!! I couldn't really figure out if the amounts of sauce, cheese, and meat were for one crust or two, so I just eyeballed things as I was layering them into the single crust we intended to use. We ended up with a pretty well loaded pie. Made the sausage from our home raised ground turkey, using schmaltz for the fat. Sauce made with tomatoes canned from our garden. Everything exceeded our expectations. Brian, you are magic!
Mosel tov!
I just made this and it was a success! Thank you! My husband is obsessed with Pequod and said my pizza was great❤
I’ve made this pizza several times now. Added some tweaks here and there, but it never misses! Glad you made this video.
Made this for the first time today and it was so incredibly good I got emotional! It reminded me of my work trips to Chicago (and I haven’t been back recently due to the pandemic). Fav is Lou Malnati’s and I was shocked at how similar my home version looked, smelled, and tasted. Thank you for sharing this recipe! It makes me miss travel a little less.
his recipe is lacking...im from Chicago
i got the real deal recipe for lous
theres a few tricks
noooooooo cornmeal no none
lots of oil? noooooooooooo
a thin layer of Crisco in the cast iron skillet
message me if you want the real recipe
I've made this recipe several times and never had a problem. Today I made 2 batches and they were way overly wet. I will try again tomorrow using a little less water. Southeast Oklahoma is pretty wet this time of year so I want to let others know that drastically wet/dry environment needs to be considered and adjusted for in this completely awesome recipe.
I farded
Not sure if you're talking about just the dough. But I'm in AZ where it's super dry and my dough is much wetter and stickier than what's in this video.
@@julesl6910 That was your brain leaking.
I made this pizza and was amazed at the result. Pizza was delicious. Can't wait to do it again. Thanks soooo much❤❤❤
I love all kinds of pizza & worked at a small town pizza shop near the University of Connecticut when I was a teenager. It clearly took my pizza affection to the next level. The first time I’ve ever tried Chicago style deep dish was about 20 years ago from a local Pizzeria Uno’s a few towns away (unfortunately they’re no longer there) and fell in love with the buttery crust. It’s been my favorite style ever since & I always look for an opportunity to try other Chicago style deep dish (like Giordano’s in Las Vegas when I visit). I CANNOT WAIT to try this recipe.
I made a few pizza's yesterday omg everyone absolutely loved them thank you so much ❤️❤️
So happy to hear that! This one isn’t that hard and there is a huge payoff! Thanks for the nice comment.
Thank you so much, I’ve always wanted to try Chicago Pizza (I’m Australian) and I’m going to make this right now! So excited. 🍕😋
Just made this and the whole family loved it. thanks!
Deep Dish pizza is still quite exotic in London. I followed your recipe a few times and each time it has been spectacular. Thanks for explaining it all so clearly.
Thanks for this. Hubby is a Chicago boy, now living in Australia, and he is deep dish deprived. I have tried to make it a few times using different recipes, but they have been mediocre at best. Can’t wait to try this, especially with the sausage. Chicago style Italian sausage is also something we don’t have down under.
Good luck thanks for watching Judy.
Sounds like your a wife that can't cook.. Sorry for your husband's tummy
One does what one must. I betcha there are many interesting sausages in the Land of OZ. Improvise, adapt, overcome.
Finally!! Someone who has lived in Chicago makes this pizza!! I can’t wait to give this a shot. I am tired of everyone else making it while also calling it not pizza. Fantastic video.
I agree! I hate it when people talk crap about this style and then make it anyways! Haha I hope you dig the recipe thanks for watching.
Think about it this way: A New York style pizza is a pizza, but a Chicago style pizza is a meal.
I have been reading recipes for Chicago pizza for years. This looks so good and the homemade sausage really does it for me. Can't wait to try!!
Made this yesterday sans meat. Loved the crust but because of it's buttery goodness I might try as a base for other things - possibly fruit. I was really impressed by the dough and how it rose and cooked up. Will be going back to my previous crust for pizza but thanks for the inspiration, love coming across new ideas and combinations.
Thank youuuuuuuuuuuuuuuuuu 🥰 i grew up in Chicago... we lived 10
Min from Lou Malnatis in Wheeling.... but since I’ve moved to Brazil, I haven’t been able to recreate this recipe! This vídeo just gave my quarantined self something to do this weekend!!!!
Awesome! Let me know how it goes. Thanks for watching.
Buffalo Grove.... used to be my (way too often) lunch spot right there on Lake Cook Rd... I worked nearby many moons ago in Admin. @ the local nursing home down the block. I mentioned above, this has to be THE closest version to, I've EVER seen come even close.... looks pretty spot on too, imho! Tho the cheese LM uses is def. in slices on the bottom, they say... to better hold the "SAH-sihj" without it sliding around, but.... I mean, c'mon, cheese.. is cheese, right?! LOL Inquiring minds wanna' know.... a) did you get around to making one this weekend? If so.... b) Was it absolutely YUMMY?!? Have a bite for me please, whenever you get to making one.... I miss home too! Aproveitar! :) Stay safe & be well.
Thank you for this amazing video! So easy to follow and understand and most important is that it is easy to replicate. Just watching this again after a few months and wanted to be sure and come to say how great this is. My final results were amazing. We travel to Chicago a few times a year and always take in the local pizza… all of them we can lol. But seriously, thank you for producing a video that truly can be understood and have AMAZING and delicious results. 👌
I thoroughly enjoyed this recipe. My 1st try went very well! I am looking forward to making it again.
Since I moved overseas, I have missed deep dish so much! I have tried making it so many times and never got it right until now! Thanks so much!
The video is so polished and well made. Great content!! The pizza looked amazing!
Thank you so much! I loved this one.
No it wasn't
The crust method... genius! Love the homemade sausage recipe!!
I'm gonna quarter the recipe & give it a go using GF flour. Will report back!!
Long ago I used to hit Barry's Spot on N Broadway (I think), now it's probably gone. Fantastic pan pizza with locally brewed beer in a small, quiet and friendly establishment. I remember a medium pan, 1 pitcher of brew and a chef salad for 2, all right at $10 in the '80s.
Great job Brian! You are very thorough and entertaining! Loved your video and I look forward to trying it out!
I appreciate you putting the brands and exact ingredients that you’re using. Super helpful. I’m in Cali so I’m gonna go get me some of those tomatoes 😎
They are dope. Thanks so
Much for watching
My wife bought me and our daughter a gift certificate for a Chicago pizza tour. It came with a tour of the pizzerias and slices at each restaurant . Not at all were deep dish. It was a blast. Here were my top 3.
Pequods - the burnt cheese on top was yum
Flo & Santos - they had a super thin crust kielbasa and saurkraut pizza. Wow.
Coal fire - pepperoni and ricoctta. Great combo
Certainly late to this party, but I made this yesterday for my birthday and it was phenomenal! Best pizza I have had in years! Thanks for the recipe Brian!
Made this for dinner today
That crust is incredible
Gino's East was our go-to when we lived in Chicagoland. We always ordered pepperoni because they put an actual frisbee of sausage inside their sausage pizzas. LOL! I make my own version of deep-dish Chicago-style (which our kids always called upside-down pizza because the cheese is on the bottom and the sauce is on the top) but I can't wait to try your version with butter in the crust! Butter makes everything better, right?! Thank you for posting this video.
I froze the second ball of dough after the refrigeration step. I defrosted in the fridge and then just picked up the recipe as if I was taking the dough out of the fridge originally. Worked perfectly, could not tell it wasn’t fresh dough! I also froze the other half of the fresh made Italian sausage! All I had to do was make some sauce and I was ready to go!
Thank you Jennifer! I wonder if this will work for any type of dough.
@@markpayne1366 I’ve done it with several other of Brian’s pizza doughs like the thin crust also with excellent results.
This is now my go to recipe for pizza. Hands down !👍🏾👍🏾
Uno all the way. Daddy told me about having it when he went to Chicago as a young man, and when I lived there for a few years, it naturally was the first place I wanted to eat. After many, many Chicago pizzas over the years, it's still my favorite.
Can't wait to try yours! 😎 Thanks for all the due diligence!
Just made this tonight, simply put it was absolutely delicious. My girlfriend loved it and we can’t wait to make it again. You have a great channel here, subscribed!
Thanks for watching! And thanks for the subscribe man! So glad it worked for you.
Made your recipe for Chicago-style pizza tonight and wow - it was delicious. Loved the crust and loved the sauce. Found fresh, whole-milk Mozzarella at the store and glad I used it. I've been searching a long time for someone who could show me how to make this at home. So thankful to have found your channel.
Larry, this comment makes me so happy. Thrilled that the recipe worked for you!
I highly doubt ur capable
After watching about a 100 hours of pizza making, you certainly are the ultimate teacher. In explanation and execution! Thanks. Can’t wait to build my own. Tried other deep dish methods like you and they failed to be genuine replicas.
Was recently in Chicago and tried the deep dish for the first time in Giordano.. it was so amazing I immediately became a big fan. Came back to my country n started looking for DDP here. But unfortunately no restaurant serves here. So searched for a recipe on RUclips n got your recipe.. made it last week n it came out the taste i had in Chicago. Everybody loved it. your recipe is so authentic n with original taste. Thank you
Brian, you are killing it! Like your bread making videos, this was concise and easy to follow. Giordanos for me too, though I’ll give Lou Malnatti’s a close second. I love Lou’s layer of sausage!
Gio then Lous in that order
A good option is to pre-fry the sausage, making a thin, even disk that fills the entire bottom of the pan. This not only adds a crisp texture to the meat, but also allows you to pour off some of the excess grease from the sausage. No need to overcook it; a quick sear on each side is sufficient.
In Chicago we put a raw disk of Italian sausage in the pie on top of the cheese then more cheese than the sauce was essentially is crushed tomatoes that are cooked down with vinegar.. I might give this one a try though. I'm no longer in Chicago but my heart is still there I love the pizza. ❤️
Damn what a crazy tip. I may just have to try it
@@ritawashere5787 the sausage layer. I honestly used to feel ripped off if my pizza didn’t have continuous sausage.
@@michiganwannarbor3255 oh, I hear you. But I'm OCD so I roll out the sausage so that it seriously covers most of the pie except for about an inch to the edge all around LOL thank you for sending me a message. I believe I'm going to gear up and make one of these. I don't know why I feel as if it's so much work. But really it's not it just takes time when you make the crust.
truth. when i was 16 at my 1st pizza job in high school finally being able to have and actual pizza oven, we got the squirts from putting raw pork on the pizzas. the grease affects us all differently. Im a pre cook pork /chicken products. food poisoning the 5 times ive had it shooting out both ends at the same time tells me to wax on, not wax off.
Great video!! Love watching you cook...you know the steps and you keep things interesting!!
Maybe a deep dish will show upon my dinner plate soon...thanks!
This is still my favourite video of Brian's he's ever made. Did it myself and it was awesome!
As an English man the only time I have every had proper deep dish pizza was on a trip to Vegas when my wife and I ate at Giordano’s. I still dream of that pizza! 🤤 I am going to have to try this recipe and see how it is!
Add a layer of provolone cheese to start. Grrrreat.
Whenever I see a recipe from a specific location, be it a Philly cheese steak or this Chicago style pizza, I always check the comments. The locals will always absolutely tear up the comment section if the recipe is no good! This video seems to have passed the test! Well done! :D
haha yeha people have been pretty kind. Thanks for watching.
It is accurate for sure, I like the sausage disk instead of the chunks though.
@@BrianLagerstrom Except Ashland and Clark run same direction my friend, so I just replaced that remark with "authentic"? Good job. NorthSide!!!
This was my today's dinner & it turned out really amazing. Thank you for sharing this chef
Great video and instructions. Thank you. Cutting in the butter makes all the difference.
That thing looks so good & I’m definitely going to try & make this. Went to Chicago & had that kind of pizza & now I’m hooked it’s like crack 😫
Indeed. Crack like for sure. Thanks for watching!
You've gotta try Harold's chicken then, I called it crack when I first tried it lool
Yessss, you have been corrupted😈😈
I made this tonight. Everybody liked it. Only changes is I left out all of the red pepper flakes. For the sauce, I used a 28 Oz can of cento San marzano whole tomatoes. And finally, I used the two pizza recipe and made a single 14 inch deep dish pizza.
Cutting the butter in early on was a key point :)
I'm going to try to make a single large pizza too. My cast iron is 12" so I reckon it will work ok. I should have grabbed a can of the San Marz as well .there was no crushed so I subbed an inferior tomato....hope it turns out
Fantastic recipe! Got all ingredients ready before seeing there's a 2.0, we'll be trying that one next!
Thank you so much for this! I just came from Boston and my hotel was right next to Uno, so for dinner I would go there a few times, and man I miss it. Nothing beats NYC pizza and Chicago Deep deep dish. Those two are the best in the USA.
Just wanted to say I’m new to your channel and so far I’m a fan . I lived in Chicago for 46 years and in my opinion Lou Malnatis is my favorite. Giordano’s crust tastes likes wallpaper! Gino’s east is pretty decent. Can’t wait to see the new videos you post.
Love Lou's! Chicago born and raised
Dude, you nailed it. Cutting butter into the flour turns the crust into a shortbread, of sorts. No overdeveloping the gluten in the flour when pre-mixing, as well as adding in some "lets break it up" cornmeal, brings the crust over the top. Just what you need when you are biting into this behemoth of a pie. Bites clean, sings shortbread your mouth and that's what adds to the rest of the pie. Well done!
I woulda added some whole butter in the skillet with the oil before laying in the dough to allow the solids to brown up a bit while cooking but, that's just anotha guy from Chi-town's twist!
I just had to comment. I made this pizza today/last night and it was incredible. I left the dough in the refrigerator overnight and made the pizza today. The absolute best pizza ever. Thank you so much for sharing this recipe. Also, for anyone who reads this, I added 1 tbsp of butter and olive oil (2 tbsp) to the pan before adding the dough. Crust was soft inside and crispy outside.
Love the vid. Clearly a well researched / troubleshot technique! Quick question - what’s your take on putting a layer of dough in between the cheese and sauce? Seen a lot of places do that where the layers are separated.
I have seen this “double decker” style. And I can say it’s totally insane but not bad. If you try it let me know how it goes.
👍
That is called a stuffed pizza. A single layer of dough is a deep dish pizza
It sounds like what you are describing is stuffed pizza. Girodano's (in this ex Chicago guy's humble opinion) had the best stuffed pizza, as Lou Malnati's had the best deep dish pizza.
Call me crazy; but a lesser known favorite of mine was the infamous Chicago style thin crust pizza (cheese and sausage with a cold beer while watching the Blackhawks play hockey). A little gem in the suburbs called Aurelio's was a Chicago thin crust staple growing up 😊
Made this tonight...best pizza I've ever had! The whole milk mozzarella and Italian sausage in your recipe puts it above the other youtubers...thank you!
Thanks so much Shane. So stoked it worked for you. I love this recipe. Thanks for taking the time to comment.
Made this 3 times so far,.. yours and Babish (Andre's) are similar...I go with less sausage in mine because it's way too salty for me. I do a 50/50 split ground beef and sausage. Also add some sliced red bell to mine. Gives it a little sweetness. Great recipe Brian 👍
Love the information rich format of the video. Made for people who actually care to replicate as well as the ASMR. Great content amigo.
My favorite quotes:
“The colossus of crust”
“And that makes my stomach want to fall out of my butt”
😆 Well done. Please keep making videos, they’re a positive light in 2020 and make me miss stl and also real deep dish pizza.
Sarah Gabbert thanks for watching and taking the time to comment. This was a really fun video to make.
If you ever had an idea for a future video you’d like to see on the channel throw it out there!
Haha I almost dropped my phone when he said the comment on his stomach 😂
Grew up in the burbs, moved away 30 years ago. Giordano’s is still my favorite when we go back to visit but I’d say I like Gino’s east on superior the absolute best. Could be just the ambience.
Can’t wait to try your recipe I’ve tried a handful of different ones since moving away and it’s nice to know you understand what the sauce and crust should taste like. Definitely going to give this a try and I’ll let you know how it turns out. Thanks for the recipe and all the effort you put into R&D!
Awesome. Giordano’s is my hometown dish. I hope the recipe works out for you. Thanks for watching.
They’re all good! I think it’s the Lake Michigan water that makes it so much better than the rest!
I wanted to try genuine Chicago Deep dish, Ordered a few pies through some Goldbelly... I went back and forth between Gino's, Lou's, and Giordano's. Went with Gino's East, $89 for 4, 9" pies. Damn Good. Trying to decide Lou or Giordano's next, what would you go with?
Ginos ended up being my fav after going around the block
Thanks for the guide. Pizza looks good and ingredients are easy and cheap to get
I have not found a good Chicago style pizza in my area. I had not though of making my own. I really like this recipe and it turned out great! Thank you Brian!
Made this tonight. I liked the crust better than any I’ve had in Chicago.
Also, I’ve now made more of your recipes than Binging with Babish (sorry Andrew).
Wow, that’s high praise on both accounts. Glad you’re digging the recipes!
One of the BEST videos on The Chicago DEEP DISH Pizza yet. BRAVO! 🍅
(Oh, and to answer the question.......it used to be UNO, now it's my own.)
Nice one Bob
Thank you for this recipe, I've made this pizza 5 times alrady and it always comes out perfect.
Made it tonight for the first time and it was delicious. The crust was perfect. We are going to experiment with other toppings next..mushrooms, pepperoni, ham, pineapple (gasp), etc.
Thanks for the great recipe and video.
Lou Malnati’s 🙌🏾🙌🏾
my fav is Chicago's. Does that make me a freak? the crust is just SO GOOD.
Mine too. The spinach is off the hook!
@@BladeOfTheHero yes!! So good. Glad I’m not the only one.
Born and raised Chicagoan here, now in California (the great pizza desert). I have always been a thin crust, tavern-style pizza lover, so I have no fave deep dish (until now). I have been to Malnati's a few times and found the overload of sausage offputting. I have been expanding my cooking horizons recently and decided to try your recipe. I did not make the sausage from scratch. instead I used some Johnsonville sweet Italian.
Let me say, I love your manner. It encourages me to try things. I made the dough and the sauce from scratch and found it both easy and interesting. Since it was a two pizza recipe I decided to roll one out to (flat) fit a 16inch paella pan and cook the other as shown in a cast iron frying pan. Both were fantastic, we couldn't decide which one we liked better. I will try your tavern-style next but that pull and flip thing with the dough looks a little intimidating. This recipe was easy for a novice doughboy.
Thanks. Subscribed.
Chicago is my 2th favorite pizza. Also 10:18 i love the fact that you eat on camera giving your reaction to it, i love it and i hope to see that in your fututre vids keep up the good work mate!
This is so effing good. I've been making this pizza for years from a different recipe; now I have to add butter to the dough. But I'll continue to use sliced mozzarella because it feels right. :D Thanks for your great videos!
Thanks for trying Kc
I was born very near Chicago, now living in Massachusetts. Only deep dish around is Uno. Going to try this myself. Recently inherited my gramps cast iron as well.
Good luck I hope you dig it.
You nailed it again. This is a fine example of what chicago pizza can be.
I did up a 14 inch with both crusts, added another 28 ounces of diced tomatoes and a full can of paste. Used local sausage from the whole foods. Mixed wet and dry mozz. It's phenominal. Like a cornbread pizza casserole that's dripping with flavor. I have a different trusted brand for tomatoes but regardless, the quality of the canned tomatoes is a big deal here for sure.
Thank you so much for this recipe!1🥰💕
never identified more with a mood than "chicago pizza sweats" iykyk
Haha it’s real
Ian Lim it’s real and it lasts a few hours haha. Wheres your go to spot?
For real! And it’s giordano’s for me all day baby 🤙🏼🤙🏼 please do more Chicago inspired foods! They’ve been such a treat to watch. Hint hint *portillo’s*
Edwardo's stuffed. Had it for the first time when visiting a friend who lived a few doors down.
Nancy's stuffed (they invented it).
@Adam: Edwardo’s is so good. I also love the spinach Gino’s East pizza. 😋
@@cygnusx-3217 so many years ago in the Navy. Nancy's was our go to. Always wondered if it was still makin stuffed pies👍👍👍
Just made this recipe. In my opinion it was just as good as eating at any of the well known deep dish joints. Awsome recipe - thanks b-boy!!!
Definitely trying this deep dish recipe…thanks for posting 👍
Arenellos in Glenwood, best ever
I moved away from the South berbs over 20 years ago and altho I don't ever remember having Arenellos Deep Dish, to this day I have never had a better pizza in my life than Arenellos regular crust pizza. I used to order and have it delivered to my house in Saulk Village EVERY Friday night for many years.
Some tips, from personal experience.
lou malnati's sells their own dough for a decent price, you gotta call them for it. It has some great results.
If you add extra vegetables for toppings (I usually do sausage, peppers, onions and sometimes mushrooms), there's a good chance that water will pool up above the cheese and make it taste like water. To combat it, I usually start the sauce extra early and make sure the sauce is pretty much around the consistency of tomato paste. Make sure it has little liquid to it. Same with vegetables, and sometimes the meat, I will saute the vegetables until there is little to no liquid and then put it into the pizza to bake.
Make sure the pizza dough is even, thick crust on the bottom and thin on the side doesn't cut well and hold up. Don't be lazy with the dough and buy cheap store bought stuff! Also throw it at room temperature so you can actually stretch it, working with cold dough always sucks
That sounds pretty great. Homemade Malnatis baby! Best of both worlds
Great tip! Thank you.
I could watch this 100 times… and my girl and I made one of these… and it ROCKED..!! And our neighbors could smell it and were wanting to come over.. amazing pie…)). Well done sir..!!
did this and it was epic. The sausage is really something else. Brings this pie to another level.
Pepperoni and onions were my favorite toppings at Lou Malnati's!!
Thats a sick combo JH
Thanks for the video. I’ve been working on perfecting my deep dish and this really helped. I grew up in Chicago too, I gotta say the only thing we measured in grams back in my day was something you bought in the alley behind da snuggery. Just sayin... cups and tablespoons would have helped us old school guys.
Volumetric measurements are in the description along with full recipe. Thanks for watching!
Thanks again, one quick question; how would you adjust for a stand mixer? Specifically incorporating the butter... thanks again
I would cut butter into small pieces and add in once flour is combined well with water and then slowly turn in with dough hook. You do want to be careful as to not overdevelop this dough. It will lose some of the tender flakiness.
THANK YOU! for specifying what the temperature of the water should be!
Finally made this pizza last night! TL;DR - it was a success, and both pizzas disappeared. I made them for our weekly Sunday night community gathering, so I did make a few adjustments, the biggest of which was probably doing it on the grill since we already had that going for other food. That made for slightly more uneven cooking and a few darker spots of crust (that Bri would probably like just fine), but not burnt and still definitely crunchy and delicious. I also skimped a bit on the sauce and used a store-bought - next time I would definitely make my own, especially since my wife picked a bucket of tomatoes from the back garden with one of the neighborhood 6 year olds during the meal.
We will definitely be making this again, and probably relatively soon, as my wife does not feel she got nearly enough! Thanks for the great recipe!
Thanks for trying Troy