CHICAGO DEEP DISH PIZZA (New and Improved Recipe)

🔪MY GEAR:

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DOUGH (makes 1 pizza)
▪375g or 3c AP Flour
▪10g or 2t salt
▪40g or 3Tbsp cubed cold butter
▪220g or 1c warm water (90F/32C)
▪6g or 1 1/2t instant yeast

SAUCE (makes enough for 2 pizzas)
▪50g or 3 1/2T butter
▪100g (1 small or ½ large) white onion, grated
▪15-20g or 4-5 cloves garlic, minced
▪1 28oz/800g can crushed tomatoes
▪1 28oz/800g can whole peeled tomatoes
▪75g or 4T tomato paste
▪10g or 2 1/4t salt
▪20g or 2T sugar
▪2g or 1t dried oregano
▪2g or 1 1/2t dried basil
▪2g 1 1/2t red pepper/chili flakes

HOT ITALIAN SAUSAGE (makes enough for 2 pizza)
▪1lb or 1/2kg 80/20 ground pork
▪7g or 1 1/2t salt
▪10g or 2 1/2t sugar
▪5g or 2 1/2t paprika
▪3g 1 1/2t dried sage
▪2g or 1t black pepper
▪2g or 3/4t red chili flake
▪2-3 cloves of garlic, grated or finely minced
▪3g or 1 1/2t crushed toasted fennel seed
▪10g or 2g red wine vinegar

CHAPTERS:
0:00 Intro
0:34 The dough
2:34 Mixing the sauce
4:00 Making hot italian sausage
4:49 Making a smoky paloma (ad)
5:46 Finishing the sauce & building the pizza
9:32 Baking and serving
10:56 Let’s eat this thing

🎧MUSIC:

#deepdishpizza #pizza #chicagodeepdish

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[RtroZone]

The one thing different I learned from Chicago pizza makers is if you really want to up your crust game, use butter to lube the pan and then dust the pan with parmesan cheese the way you would dust a cake pan with flour. The cheese will caramelize to the crust giving it a crispy, nutty, tangy, cheesy goodness.

[PizzaHomie]

I think it's awesome that you revise and post recipes if you feel like they could be improved. Yet another reason why you're the best food youtuber. Thanks Bri!

[DbzEditsHJ]

I absolutely love how you revisited your own recipe. It gives me a certain amount of comfort and confidence to keep cooking at home, knowing even the pros are always learning.

[rachaelhoffman-dachelet]

One of the things you do, and you do it much more explicitly than any other food YouTuber, is demonstrate order and multi tasking in your videos. I think that is such important teaching. I really think it makes fairly elevated recipes much more accessible. And you do it while maintaining a crisp watchable pace. Well done.

[ceblgrg]

I waited tables at Uno's as a teenager. After adding the cheese layer, they parbaked their crusts which not only added a crunchy layer (texture), but also kept the crust from getting too soggy. It was delicious. A parbake would be good here, too.

[ExerciseCheatMeals]

Your deep dish was the first video I ever watched on your channel and also the first one I commented on. Absolutely insane it has been 2.5 years. Cheers to the next 2.5 years.

[Cartagena]

Dude, I literally just re-watched the old recipe 2 nights ago to brush up because I'm hoping to make it this weekend, and then you put a new one out today lol

[ejhowson]

Made the og recipe about a week before this video came out, and admittedly was my first time eating a deep dish. I thought it was really great. So, I was pumped to try the 2.0 today (let the dough go for 48hrs). Had about 4 taste testers today and one stated "this is one of the best pizzas I've ever had". Another great recipe from Brian in the books! Can't thank you enough for all the great recipes and how you format your vids, keep up the amazing work!

[FreeBroccoli]

Advice for people who want to use cast iron: your pan will heat up very slowly compared to Brian's aluminum, so put the pan as low in the oven as you can so the top doesnt cook too fast. Dont skimp on the oil in the pan, either!

[CB]

I’m a Chicago guy who loves deep dish so I will definitely try this once I buy the proper pan. Two weeks ago I had some meat lovers deep dish pizza from George’s on the northside of Chicago and it was very similar to what you’ve made here Bri. The only difference is he goes with us sourdough crust and put cornmeal in the pan before the dough. It was phenomenal.

[FreeBroccoli]

I'm so glad you posted this. The oven in my new apartment has trouble going above 450, so I didn't think I'd be able to make my own pizza for a while, but this one might work.

[jbraun]

I made version 1 about a week ago and agree, the flavors were spot on, the crust didn't get as crispy as I would have liked. Glad you made an update and can't wait to try it.

[nicolemurray]

I made this last night and it's fantastic. And the sauce...OMG... delicious! Thanks Brian🎉

[joeybrazda]

Just made the original recipe for a family gathering and everyone was blown away! So I would recommend both the original and the revised recipe, you can’t go wrong with either!

[lindaconroy]

I love this new idea of deep dish. And I love that you revisit previous recipes and try a new version. Can't wait to make this!

[johnvanantwerp]

We absolutely LOVE the old recipe. Looking forward to trying the new one!

[MyNomDePlume]

I've been working on this for 20 years. Use KA AP (not 00) and lard, not butter if you want Giordano's. Use butter and a little semolina if you want Lou Malnati's. Combine the warm water by hand, don't knead. The less you knead and touch the dough the better. Roll it out, fold the thin sheet into a quarter (four layers to be flaky), save a tiny piece of dough for the top, then press that quartered dough into the pan, let it sit 20 minutes, add the cheese, then take the little piece of dough you saved and roll it out to where you can see through it, layer that over the top of the cheese, then add Cento crushed tomatoes (that you make into a sauce). Bake that in a seasoned pizza dish or cast iron skillet.

[nilabakery]

This dish looks absolutely stunning! The presentation is on point and it's clear you have a lot of skill in the kitchen 👌😋😍😍

[PeterPounders]

I made your last recipe for this and was blown away by the sausage. An absolute MUST on this pizza.

[kraftaculousgreekgodofcraf]

Thank you for perfecting one of my favorite pizzas of all time! I didn’t get around to making 1.0 but now I’m definitely going to try this one.