Chicago-Style Deep Dish Pizza | Cookin' Somethin' w/ Matty Matheson
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- Опубликовано: 12 июн 2024
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CHICAGOLAND I LOVE YOU THIS IS FOR YOU DEEP DISH FREAKS A LOTTA SAUCE A LOTTA CHEESE IT’S NOT FOR EVERYONE BUT IT IS FOR ME DEEP DISH PIZZA CHICAGO STYLE LET’S GO
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INGREDIENTS
DOUGH INGREDIENTS
2 (¼ ounce) packets active dry yeast
2 ½ cups lukewarm water
2 teaspoons sugar
7 cups flour (936 g)
4 teaspoons kosher salt
¼ teaspoon cream of tartar
1 cup neutral oil, plus more for greasing
SAUCE INGREDIENTS
2 tablespoons olive oil
1 small onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
½ teaspoon crushed red pepper flakes
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
Sugar, to taste
FILLING INGREDIENTS
1 pound hot italian sausage, casings removed
1 jalapeno, sliced into rings
3 Italian peppers, sliced into rings
1 red onion, sliced into rings
1 pound whole milk mozzarella
½ pound provolone cheese
Powdered Parmesan cheese
COOKING METHOD
DOUGH METHOD
1. In the bowl of a stand mixer, add 1 ¼ cups lukewarm water, followed by yeast and sugar. Lightly whisk, then cover with a tea towel and leave in a warm place for 5 minutes, or until yeast has proofed.
2. Once yeast has proofed, attach dough hook to stand mixer and fix bowl to stand mixer. Add dry ingredients to yeast and combine on low speed.
3. Once flour is 75% mixed in, slowly stream in oil and increase speed to medium. Allow to knead for 3-5 minutes, or until a soft, malleable dough forms. It will be softer and more fluid than traditional pizza dough.
4. Add to a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 12 hours, and up to 2 days.
5. Once dough has risen, punch it down and allow it to rest for 15 minutes.
SAUCE METHOD
1. In a medium saucepan over medium heat, add oil and onion. Cook until the onion is soft and translucent, about 5 minutes.
2. Add all other ingredients and bring to a simmer. Taste and season with additional sugar and salt, if needed. Cook for 20 minutes, or until flavors have married and sauce has slightly reduced. 3. Remove from heat, then cover with lid until ready to assemble.
SAUSAGE AND PEPPERS METHOD
1. In a large skillet over medium high heat, add sausage and break up with a wooden spoon. Cook until golden brown, then add peppers and onions. Add a pinch of salt and stir to combine.
2. Cook until peppers and onions are golden brown and soft. Remove from the heat and set aside.
ASSEMBLY
1. Preheat oven to 425°F. Lightly oil 2 (9 inch) springform pans and set aside.
2. Divide the dough into two equal pieces and roll out each dough ball into an 11 inch circle. 3. Quickly transfer it into prepared pans and lightly pull dough up the sides of the spring form by 1 inch , refrigerating it for 15 minutes if it becomes too difficult to work with.
4. Layer slices of mozzarella over the bottom and up the sides, then top with sausage mix, and 1 ½ cups of sauce. Top with Parmesan cheese and place springform on a sheet tray.
5. Repeat the same for the cheese pizza, but simply topping the cheese with additional sauce.
6. Bake for 35-40 minutes, or until the crust is golden brown around the edges.
7. Remove from oven and allow to cool for 20 minutes. Slice and serve with additional pizza sauce. 
Приколы
I love the beeping that does absolutely nothing to block out the swearing but you put it in anyways hahaha.
I tell everyone I know about this. Cracks me up.
🤣 THIS!!! I say this to my husband every time and crack up!
We need a few episodes with the great Chef Rang
Fr where that mf at him and mattys chemistry when they went to vietnam i think that was awesome and how hed pop in on his other series im shot so of course i cant think of the name of the series or if it was vietnam
Ugly delicious ?
I love the recipes where Matty is like yep never made this but here we go. Mans can cook anything
Matty is a international treasure
National * get your own Matty Matheson.
straight Canadian legend
no
@@shaundis2117*national
Asterisk BEFORE the word
Chicagoan here, I have to say that looks great. Even though we truly dont eat deep dish as much as the rest of the country thinks. When we have a hankering for it, it has to be good. Id gladly grab a slice....or two
True. Deep dish is for tourists. It's all about that tavern style
It’s not even pizza. It’s a casserole. It’s fine but as far as deep dish goes I prefer Detroit style.
can we all agree that matty is one of the most entertainig peeps on the big ol web?
no
yes
Maybe
he's up there
you're just hatin' @@MrOvlov02
watching Matty scorch his mouth just makes me lol. love you matty!
Matty I’m from Chicago u did it justice!
CAUTION and FOR THE CHANNEL. One of the measurements on the ingredients and then recipe in the information section are different. The water in ingredients calls for 2.5 cups and the recipe calls for 1 1/4 cups. Big difference when it comes to making dough. I figured it was the 2.5 since it also called for 7 cups of flower. Just throwing it out there. I made it over the last two days and it was great. THANKS!!!
"couple WSIBs" had me dying. I broke my ankle in freezer at work. so relatable.
What I’ve learned is that if you roast your veggies to draw some of the moisture out it’ll help with the soggyness of the pizza, but that’s just me! Sending love from Chicago chef!
Like if you've been riding with Matty non-stop since Keep it Canada!
I am American and I’m with you, but yes rep the set, rep the MF set!!!
I’ve been around since the original Lasagna on Munchies when he was in that small apartment 😂😂
@@chipskylark172and the chipped tooth
@@Mirralehe was suuuuuper Canadian in those days he’s almost unrecognisable compared to then 😂
@@chipskylark172 In some ways, I feel the opposite. I think he wasn't quite comfortable in front of the camera yet, so he had more of a tough guy persona which didn't feel super Canadian to me. Whereas now he's just a big silly.
love matty!! also shout out to his vid editors, love the humor in the editing
Closer to a Burt Katz, Pequod's deep dish then the traditional Chicago deep dish you'ld get from Lou Malnati's, Pizzeria Uno, or Giordano's. I highly recommend Burt's Place in Morton Grove IL. Their Italian sausage, with red yellow and green bell peppers is to die for. Sadly Mr. Katz passed on in 2016. I think he would approve of Matty's take on his signature caramelized cheese crust deep dish.
Been waiting for that baja blast, well done matty and isaac and crew!
Waited all week for a new video to drop 👌🏻 you cant help but love matty ❤ merry xmas to all the other fans tomorrow 🙏
matty and babish have the opposite energy and i love it
Merry Christmas Matty and thanks for the entertaining vids this year! :)
As someone that moved out of Chicago I've been craving this for like a month and wow it looks so good.
My favorite part about Chicago pizza is nobody can agree on what it is and how to make it but they do their best- or -just put a sign up in the window claiming they know how to do it and its the best! Yeah, but its hit or miss no matter what. You guys rock though keep experimenting, great things have come out of the process so far and more great things are to come.
i thought chigago pizza was just pizza but with the sauce ontop of the cheese
@@mcpartridgeboy thats an upside down
@@mcpartridgeboy Chicago does have pizza, but this isn't it. What we have here is a cheese and meat pie. Still tasty and a great dish from Chicago that shares similarities with pizza, though. Now, if this is a pizza, then so is a calzone.
I love these shows, Matty and the team make fantastic content. thank you.
Mozzarella up the sides, VERY much like Pequods. Lou Malnati's, Giordano's, etc all have dough up the sides. Well done man. Earned a subscription!
Merry Xmas to you, your family and the whole crew Matty❤❤❤
big love Matty! please have a great xmas! thank you for being who you are brother, you crack me up!
no
Have a good Christmas peeps.
I'm not a deep dish guy, but that looks fanfriggentastic.
Panfriggentastic*
I'm from Chicago, born and raised. I'm probably in the minority of Chicagoans who do love deep dish (and stuffed) pizza. I'm also a fan of The Bear.
But this iteration of deep dish? Yes. I'll have a slice. You made me proud, Matty.
Chicago guy here: Great job especially with the recipe it is very close to the proportions used by Pizzeria Uno, Gino's East and Lou Malnatis. One thing to note: don't use a springform pan. Use a "tin steel pan". You can get it from Chicago Metallic. It then needs to be seasoned until it turns black. Then you can get a pizza gripper and use a pointy spatula to lift it out of the pan or just be like the restaurants here and cut it in the pan and serve it in the pan.
A spring form pan will give a different result I think. Nobody uses a springform pan in Chicago for deep dish. They all use a tin steel pan from Chicago Metallic and it is seasoned until it turns black
2nd, the oil is wrong: it is a mixture of 2 oils which is 5% to 20% extra virgin olive oil mixed with 95%to 80% corn oil respectively. Marconi or Pastorelli are good brands.
Then if you want to copy Lou Malnatis just add melted butter on top of the dough before you add the cheese
Gino's East lets it sit in the fridge for 3 days and so does Lou Malnatis. This gives the pizza a heavy wine or beer flavor. If you don't have 3 days then let it sit outside of the fridge at room temp for 24 hours which gives the same effect of sitting in the fridge for 3 days.
Last if you do all of this the only other thing missing is cooking it in an actual pizza oven which is night and day.
you will notice a lot more caramelization with the cheese since you are modeling Pequod's Pizza technique with the cheese
Also, for making most deep dish pizza's don't introduce flour at the end and roll it out on the table. Just take the oiled up dough ball and press it into the pan and shape it by hand.
you are making it less flaky by adding flour at the end and rolling it. Don't undo all of that work by adding flour and rolling it. That is what you do with Neopolitan or New York or regular pizza dough.
Chicago deep dish pizza dough like you said is different. The dough balls stay oiled up and oil the pan then put the oiled dough ball in the pan and press it to the shape you want by hand.
super awesome job for your first time!
Springform pan is fine.
Needed your jolliness this morning. Thank you.
Best man on the planet.
Brah Matty never fails to deliver been watching his videos for da past few years now
That’s WAY more than 50% hydration, more like 70-75% absolutely perfect!!!!😎👍🏻👍🏻🍕🍕
Yeah the dough looked a tad bit slime and liquidity before the second raise
Editor always killin it. You rock!
Being Matty's intern is like picking frontrow seats to a coked-out comedian who is 100% going to roast you.
Sounds fun tbh
I live in the west loop, about 5 min from Lou Malnati’s and lemme tell you cuz, you crushed that
💪 🍕 🇨🇦
Chicagoan approved! Too many toppings always result in the pizza being soupy. I keep our deep dish simple, either pepperoni or sausage patty.
I noticed that from the Lou Malnati pizzas that I get shipped over from Chicago. The sausage or pepperoni ones are fine, but the vegetable pizza always seems a bit too wet, so I dab it a bit with paper towels toward the end or there ends up being too much moisture and it makes the crust a little soggy.
@@frumess5032 I've never had a genuine Chicago style. When you say sausage patty... is it a bunch of patty slices like you'd see with diner breakfast sausage, or one giant patty that covers the whole pie?
Amazing recipe!! Thanks for the insparado!
def getting just a dash vibes and im here for it
Matty!!!! Always making something that inspires I can’t even count how many things I’ve made.. “jalapenisis” lmao
Chicago loves you too Matty 🖤
I just wanted to let you know that you bring much joy and laughter to my life
Chicago loves ya Matty!
We can't end the year without a Matty release
Chicago baby! Looks great
Chicago loves you too sir!
Merry Christmas this show's whole crew (including Isaac!)
Merry Christmas Matty!! Thanks for all the lols
We love you back matty!
IMA CHICAGOIAN AND YOU GET MY FULL APPROVAL
Love when Matty decides dinner for me
Currently buying a springform pan to make homemade deep dish. I live in Chicago now so I can do this legally.
Happy holidays to you and your family and happy new year
The chef is is back.. and hes not forgotten!
I frequently enjoy ny style pizza, thin crust pizza, even that French thing with the egg in the middle. BUT, in my mind its clear that chicago style / deep dish is the most delicious and fulfilling kind of pizza. The thick, reduced tomato sauce with some parm on it, melty cheese on the inside, almost crunchy crust, and meats with peppers. Perfect recipe.
this video cooked my brain. props to the team.
I have to make this for Christmas dinner now. Damn you Matty I won't shit for a week cause I'll eat the whole pie.
Hey Matty, Just binged The Bear !!! 🎉🎉🎉 Loved it!!!!
It’s Christmas morning and Matty is choking on a deep dish 😂 great lol
Matty is correct. You should only put respect on Chicago's name. One of the best cities with the best food.
All I want for Christmas is a Matty pie chain.
Matty funny asf 😂
6:52 on this vid: “Got my jalapeñies” is just crazy! 😝 lol
Great job Chicago would be proud
MICHELLLLELELELE!!!!11!11!!
but on a serious note I got my family the Matheson Pepper Mill and the Matheson Cutting Board for Christmas. YYYAAAAAOOO!
Haha Michelle!!!
Matty, Chicago loves you for this.
I love the editing it’s more like just a dash!
Im Canadian like Matty. My town has not one place to buy a deep dish pizza. Million dollar idea.
Shoutout fellow Canucks! 🇨🇦🍻
Certified Gold!!!!!
Merry Christmas gang gang
Awesome this made me laugh so much! Thanks Matty.
Those beeps are timed as perfect as me showing up to anything 😊
Cooking and fart humor I could watch all day. Legendary edits. 😊
Merry Christmas to all you freaks
Respect for the Casamento's shirt - you're a real one
omg man. Haven't laughed this hard in a while. You are my fourth favorite person Matty. {behind my kids and Mom} Love you buddy. You get me through the hard times.
Merry Christmas Michelle!!!!
Dude made the best deep dish I ever seen
Matty talking about the veggies making the one pie a bit soupy. I always sauté my veggies before putting in the stuffed pies I make. Cooking that extra moisture out first gets rid of the soupiness.
No one can fill out a t-shirt quite like massive man Matty!
“You can’t start with fucked” what a quote
Lotta just a dash vibes here. Loving it
Chicago loves you too
Chicago loves you too!
Merry Christmas!
I will never get bored of watching Matty eating his steaming hot food lol. It is one of the best parts.
The baja blast return was everything I needed
This is the best channel I’ve found
I was just thinking how I missed the style of Just A Dash and this felt like it had the same vibe/energy,
Been using Matty's cold fermented pizza dough for 3 years now. Never going back to frozen pizza
finally a real use for my springform pans.
does anyone else hear matty's voice going on a rant about what ever food item is on the thumbnail, even before the video starts? I love it
Hey awesome video keep up the good work. Hopefully I can master this technique myself before I lose all my vision.
Best way to end a bawse awse aussie crippens day 🤘🎄🇦🇺🦘🥵🎅 Then curling up in my hot bed with Matty screaming at me to go fugg off 😂
Lived in Chicago for almost ten years and only ate deep dish rarely. It was a special occasion kinda thing. For normal pizza nights I’d be way more likely to get that thin, super crispy style from like, Pizza Rustica in Wrigleyville.
Best imo is the pub pies! small squares and crush one or two of those. Love it!
Imma make this, totally. I never knew flour was such a great container for massive quantities of oil. If I don't have a springform pan, can I make it in my angel food cake pan? That's what I'll do. Plus I'm going to cut it into circles and add some micro basil. Yum!
Pretty much any kind of baking dish works as long as it conducts heat well and allows that bottom to fry and the sides to caramelize.
But also springform pans are super useful for lots of things.
I've seen people do it with a cast iron pan, too. just oil it and put some corn meal down to keep it from sticking, or something?
Lets go matty! Uncensored!
I love the touches of Just a Dash style editing
Those looked solid ! Good job 👏🏼
oh my god, this man cracks me up.
cookin' something turns just a dash. 10/10