This Is NOT Deep Dish! (Chicago STUFFED Pizza Cast Iron Recipe)

Let’s explore the glorious, gut-busting creation that is Chicago Stuffed Pizza, an unsung hero often mistaken for its cousin: the Deep Dish. This architectural wonder of a pie, with its lofty walls of dough encasing a molten core of cheese and toppings, sets itself apart from the iconic Deep Dish through its distinctive double-crusted structure and generous fillings. The true magic of this Chicago marvel is that it can be effortlessly recreated in the comfort of your own kitchen using your trusty cast-iron pan. As we dive into the process, watch the ingredients coalesce in perfect harmony, yielding a decadent, golden-crusted fortress brimming with robust flavors, textures, and stories from the heart of America's culinary melting pot.🤘🏼 Adam

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FOLLOW ALONG ON SOCIAL…
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MUSIC…
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TIMESTAMPS…
The Art Of Stuffed Pizza (0:00)
What Is Stuffed Pizza? (0:47)
Stuffed Pizza Dough (1:31)
Stuffed Pizza Sauce (3:17)
Rolling Out The Dough (4:07)
Building The 'Za (5:56)
Become An Omnivore! (7:34)
Cast Iron Baking The Pizza (8:04)
Pizza Reveal (8:55)
Taste Test (9:49)
Final Thoughts (10:41)
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#Pizza #DeepDish #StuffedPizza #CastIronCooking #Cooking #Recipe #ChicagoFood #Chicago #FromScratch #OmnivorousAdam

[stevelindstrom]

I am from Chicago and have been eating stuffed pizza for the past 40 years. I followed your recipe and here are my thoughts... The sauce is not supposed to be tart - lose the tomato paste or cut it to a tablespoon and add sugar. Your dough is great.

[TonyNokeo]

Hey Adam, I'm cutting weight for a bodybuilding competition and I've been watching cooking videos the last few weeks because I'm a masochist. I want to let you know that this video sold me on making a pizza the first thing I do as soon as i'm done with my show. This looks Godly.

[blockrow]

I'm in the UK and when i was a kid i used to live in Chicago. I've been back a few times and have eaten at Lou Malnati's and Giordano's. I make deep dish regularly in my English kitchen and one thing i always find is that there is a ton of moisture in the pizza. I dont know if its from the cheese, the sauce or the meat, but it makes everything sloppy. Tastes great, but id love, just once to get a proper slice you can pick up and chow down on.

[greycloud]

Grew up in Chicago and lived there to age 23 in the mid-80s. For me and my friends, NANCY'S Stuffed Pizza was the ultimate. The restaurant near Golf/Mill was fantastic, with Nancy & Rocco there in the kitchen. Oh and a couple doors down was "Zweig's Delicatessen" - to this day the best Jewish deli I've ever been to! Later lived on the north side and Nancy's on N Broadway up a few steps from Diversey/Clark/Broadway was the thing. I wonder if that location is still open?

[markwalsh]

looks great and I will try it soon. I do think that pizza Papalis in Detroit has a great buttery crust, but they have been moving more towards Detroit style pizza lately. This is the best video that I've seen for this type of pizza in a long time.

[ceez]

This actually looks delicious. I was worried that the sausage would make the pizza soggy at the bottom at first cuz of all the grease but since the pizza is so doughy that wasnt much of a problem. Excellent work there.

[BGTuyau]

These pizza varieties are all delicious Chicago specialties —and many among the public are unaware of the stuffed / deep-dish pizza distinction, which, for all that Giordano's promotes itself, tends to blur or obscure. Very informative presentation.

[numbr]

Excellent! Very close to what I do. I've only made deep dish, not stuffed, but my results are very close to your awesome creation. Sausage tip. Start from center and work outwards. You won't miss it if you run out before getting to the sides. Do use whole fat mozzarella; you really notice the difference if you don't. And be mindful of the sauce salt content, are my two warnings. Some crushed tomatoes are loaded with sodium, and it is just way too salty. I've not used corn meal, and do butter/cheese dust the pan, and that makes the difference. I've got deep dish pans and a pan gripper, but have a cast iron pan as well, which I'll give a try. My two biggest challenges: De-panning the 'za and putting the cut pie back into the pan. Otherwise, everything you've done I've learned from other YT channels, and they work. Mostly this is hard to go wrong with this recipe. Do not be afraid of the high cooking temperature, unless your oven is totally unreliable! 😃

[DynamoRamirez]

AMAZING JOB ADAM!!! LOVE YOUR CHANNEL!!! 🤩❤️

[doughinkle]

I gained a pound or two just watching! This will be my next kitchen challenge for sure. Thanks for sharing.

[brandondeen]

I cannot believe the quality of the pizzas out of a home oven 🤯

[IPlayOneOnT.V.]

Giordano's on Rush Street was my introduction to Chicago's deep-dish pizza some years ago. Simply thee best deep-dish pizza out there, anywhere. Though still in Chicago, honorable mentions go to Gino's East and Lou Malnati's.

[rickmus]

Hello, appreciate the recipe page that I don't have to scroll through 5000 pictures or ads to get to the recipe. You do have a bug on the page, where the US / Metric doesn't display the US aspects for the bread dough portion. It does for the other areas though. Thanks!

[monxthenaturallocsjourney]

This is one of my favorite pizzas in Chicago.

[comebackkid]

What a pie best homemade pie I have seen good job

[MichaelTrocki]

Good job noting the very important distinction between "deep dish" and "stuffed". A lot of Chicagoans don"t even know there's a difference! Nobody calls "thin crust" pizza "tavern style".

[mnspstudioful]

It's the "city of big shoulders" because zoot suits (and other styles of the early 20th century) had huge shoulder pads. The Dick Tracy cartoon/movie/comic with the squared shoulders and the tails on the suit coat is from that period.

[Anonymous-og]

Nothing can touch an authentic stuffed Chicago pizza...heaven...
I also love Eduardo's...❤
In Chicago, we use flame throwers to clear the snow from the tracks...🔥

[kosh]

1:09 Thank you most people don't realize that!

[kurtrosenbaum]

Awesome. I’ve been making this at home(San Diego) since 2000. Why? Cuz i couldn’t find a place here. There are places now, but they aren’t very good.

My recipe, technique/recipe is very similar. No cornmeal in my dough. I may try it next time.

This is my favorite style of pizza ever. Awesome video brother!!