Chicago's SECRET Pizza Style! | Pizza In The Pan (Pequod's, Milly's, Burt's Place)
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- เผยแพร่เมื่อ 4 ส.ค. 2024
- When you think of Chicago pizza, you're probably picturing deep dish...and for the most part you'd be correct. BUT, what if I were to tell you that some of Chicago's most famous deep dish spots are ACTUALLY serving you something else?! This is Pan Pizza or Pizza in the Pan, and though there are similarities, this dish is a different beast entirely. Historical spots like Pequod's and Burt's Place have been serving these pies up for decades. I caught up with Robert Malesky, owner and operator of Millie's Pizza in the Pan--a relatively new Chicago spot that's been making waves in the national pizza scene--to show me the ropes. Then I'm headed back to the casa to translate this beast of a pie to the home kitchen. Let's get cooking! 🤘🏼 Adam
Full Recipe: www.adamwitt.co/allrecipes/z6...
THE GEAR....
Sturdy Metal Spatula - amzn.to/48xPjMi
14x2 Non-stick Pizza Pan - amzn.to/48Uq5Y4
Pizza Rocker - amzn.to/4aZl3M2
Pizza Cooling Rack - amzn.to/47xfeCl
Pizza Pan Gripper - amzn.to/48xPc3k
Baking Steel - bakingsteel.com/collections/s...
Pizza Tray - amzn.to/41ZXeQ7
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CONTRIBUTE TO THE GROCERY FUND! (Patreon)... / adamwitt
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RECIPE...
DOUGH
Bread Flour: 470g
Water (95-105F): 280g
Neutral Oil: 22g
Instant Yeast: 10g
Sugar: 6g
Kosher Salt: 6g
Black Pepper, finely ground: 3g
Mix dough, autolyse, mix until gluten forms. Let rest overnight in fridge.
The next day, remove the pizza from the fridge and let it warm up at room temperature for one hour. Use a combination of crisco and baking spray to line your non-stick 14x2 inch pizza pan (see video).
Place the dough into the pan and use the “slap and press” technique to take the dough all the way to the edges. Dimple the center with your fingers being sure to leave a 1 ½ inch gap between the edge of the pizza and center. Allow the pizza to proof until nearly doubled in size which can take anywhere from 45 minutes to 2 hours depending on how cold your kitchen is.
1 hour before baking, adjust the rack of your oven to the lower middle position, and preheat it to 500F for at least 1 hour before baking.
Build the pizza. Lay the cheese slices on the pizza ensuring that they slope onto the walls of the pan and cover the center of the pizza. Spoon on a generous (2-2 ¼ cups, 18oz) of sauce in the center and spread it into a neat circle. Add whatever toppings you’d like making sure to not add delicate toppings until later into the baking process (see note).
Place the pizza in the center of the the oven rack and bake for 22-25 minutes (this could vary depending on your oven, each oven is different), rotating the pizza at the 10 minute mark to ensure even cooking.
Remove the pizza from the oven then use a spatula to release it from the pan. Immediately transfer the pizza to a cooling rack and allow to cool for 5 minutes before slicing.
Notes:
This dough is a 59.6% hydrated dough.
SAUCE
One (28oz can) San Marzano Tomatoes, crushed
1 Garlic clove, minced
1 Tbsp Olive Oil
1 Tbsp Sugar, to taste
2 tsp Kosher Salt, to taste
Full Recipe: www.omnivorousadam.com/allrec...
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TIMESTAMPS...
Intro (0:00)
Welcome To Milly's (0:30)
Milly's Taste Test (7:30)
Honorable Mentions (8:50)
The Dough (9:40)
The Sauce (10:41)
The Gear (11:53)
The Dough Pt 2 (13:45)
Build! (15:19)
The Toppings (18:43)
Cook! (19:30)
Final Touches (19:58)
Taste Test (21:37)
Final Thoughts (22:31
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#Pizza #PanPizza #CastIron #Chicago #DeepDish #PizzaRecipe #Food #Cooking #Recipe #OmnivorousAdam - แนวปฏิบัติและการใช้ชีวิต
I love that because of internet food culture allowing us to exchange ideas so quickly that all these regional pizza styles have become popular. And I say this as a new yorker. I dont think I encountered another style of pizza outside new york and neopolitan until detroit style (in austin of all places) but now I want to try all these rad variations
Dude right?! It's a magical thing.
Your videos keep getting better and better. Love the regional stuff. Keep up the great work!
Ty homie.
The entire crust looks fantastic wow
That cheeeeeese cwust.
Watched a couple of Videos of you a few weeks back.. now I'm here bingewatching your channel.
That looks really good. I love your Pizza recipe videos. Keep it up!
ty!
I *love* these pizza recipe videos! 😁
Sheeesh, that looks dank. Had no idea this existed!
I make myself hungry watching your videos 😅.
looks amazing, also nice vid
ty homie
Adam Your pizza recipes are elite. We NEED a LOU's deep dish one!!!
Ty! Got you mate: th-cam.com/video/3fL8uLuXkl8/w-d-xo.html&ab_channel=OmnivorousAdam
This looks remarkably easy. Can't wait to try this and stop having to drive to Morton Grove
This recipe looks amazing. I am going to do it in a Detroit style pan pissing off two cities, but only because it is the best pan i have on hand for this type of pizza.
fireeee
Didn't know this existed!! Can't wait to visit and try this
You're gunna dig it
Pizza looks delicious! I love. Pizza!!
Thank you so much for doing this! I moved to Alabama two years ago from the Chicago area and we have not had decent pizza since. After watching this, i have hope that i can successfully make a halfway decent pizza at home since i have a convection oven and I'll just use my huge cast iron skillet
Pequod’s ships their pizzas if you go to their website…
Drooled on my phone
Cannot Stress This Enough… Milly’s is where it’s at!! Better than all the others even 🐳 . Just gotta order ahead of time bc they only make a certain number each day. But def worth the planning. ❤❤❤
ok, this looks killer
hi! good news ~ we enjoy your videos! 🍕💚
BREAKING: excellent to hear. Ty.
Not only do I love Pizza but all food from Italy.
Pretty sick recipe , Chicago pan doesn't get enough credit. Gotta give this and Milly's a try. Also shout out the hop butcher growler in the background, if that is fact a HB growler
hahaha sniped!
Holy cow. Where did you buy the sausage in the city?
That's from a spot called HarveTime
was that house made giard??? My favorite has been Carusos Giardiniera which is local to Chicago!!
Carusos rips. I believe that was Marconi tho.
Chicago food scene goes hard (from someone who's visited a few times)
Long cold fermentation 👹
could you use all purpose flour, also could you use a stand mixer?
MJF! That's who you look like. Fuck, I've been trying to figure that out since the first video of ours I saw.
honestly yeah😅
I use a butter knife or butter spatula to release the crust instead of the bigger burger spatula.
Millie's is incredible
Am I the only one who uses a spring form pan for pizzas like this?
if it works, it works. Do you.
❤
beef ribs, with a sauce made how it's done in the closest region to the state Chicago is in, like New York for example.
wut?
My god. Do you have and idea how bad it’s going to be for my waistline to have a fellow Chicago boy doing a food channel? I gotta get my ass to Pequod’s.
Show muito linda pizza
wuz dat?
“pretty pizza video” basically😅
Ahh, ty mate.@@jxff2000
You should make the Windsor pizza from Canada 🇨🇦. Or the New Haven pizza……
th-cam.com/video/Qsjwjjak-KU/w-d-xo.html&ab_channel=OmnivorousAdam , but I want to redo it.
@@AdamWitt ok. I thought you made a New Haven but I couldn’t find the video try to make the Windsor pizza.
Oh, and I think it's finally time to tackle a Buffalo-style pizza. No cornicone/sheet pan/cup and char pepp/sweet-ish sauce. DO IT.
Hey Adam, why is your stove top covered in foil?
It’s a grandma thing.
What an excellent idea using paper towels and paper towel holders at each table instead of those stupid mostly useless napkins and napkin dispensers.
Also, where did Pizza Hut get their idea for pan pizza? They have been making pan pizza for as long as I've been aware of pizza hut and I'm 53 y/o. Although their pan pizza doesn't taste as good as it did years ago, a supreme with bacon and meatball is my goto pizza hut pan pizza order. Just sucks that my kids don't like the veggies in a supreme so I always have to order 2 pies.
wondering if that was actually olive oil he used. looked like canola oil lol.
Did you have the weight of the cheese on that pizza verified by the European Fecal Standards and Measurements Office in Zurich because it doesn’t even look like it weighs one couric, much less thirteen?
Spoken like Bono
After watching this I now understand why NY pizza is the best. This isn’t pizza
I can just hear Jon Stewart right now...
Lol. It's not deep dish tho
Is it at all possible to make a comparable vegan pizza like this? Because I miss good vegan pizza! I moved and there are no restaurants near me with vegan options, and especially no delicious vegan pizzas 😫
I'm sure, maybe just use Daiya and veg toppings. The crisco is veg.
EVO oil --> Extra Virgin Olive Oil
Promo-SM ❤️
looks like 500F is too hot
Pam will ruin the non stick coating of ur lloyd pan, use corn meal or Somalia flour instead
I've never had that issue... and neither has Robert... and he owns a Pizzeria.
I work somewhere that uses 7/11 🤮🤮 stay away for great tomatoe sauce