CHICAGO DEEP DISH PIZZA (New and Improved Recipe)
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- เผยแพร่เมื่อ 31 พ.ค. 2024
- Time to improve on my original Chicago Deep Dish pizza recipe. This new recipe updates the crust and makes a few other crucial tweaks that take it over the top. Head to viski.com/brianlagerstrom and use code BRIAN15 for 15% off storewide.
FULL RECIPE & INSTRUCTIONS @ : www.brianlagerstrom.com/recipe...
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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:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
#deepdishpizza #pizza #chicagodeepdish
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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.
Screenshoted. Will use. 10/10 quality comment.
Gonna try this.
Butter in the pan is actually detrimental compared to olive oil. Butter when heated separates into water, milk solids, and butter fat. The water soaks into the crust which inhibits crisping since it essentially steams the crust.
Lube!
@@davidedwards4720 yes..but..butter milk proteins also give you Maillard reactions (browning flavor) that olive oil doesn’t..so, to each his own..you’d have to do three pies and do one with olive oil, one with butter, and one plain as a control..a pain, but, yum, great experiment!
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!
he's one of the best, no doubt.
"Foodtuber"
On my “Family Weekly Dinner” list! Sure wish your recipe page had a “print” button. But at least I can screenshot the ingredient list from my phone 👏
Other TH-camrs do the same thing.
agreed. the way he explains everything and breaks down the recipes makes it super easy to follow along at any skill level
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.
oh absolutely. I only put out recipes that I feel good about (at the time) but there is always room for improvement on any recipe.
He's not a pro at this either tho
@@iRaps1he’s literally a pro. Earned his living as a chef.
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.
I think the term is "blind bake" when you're making a pie.
I went to Northwestern briefly when I was studying with a horn player in the Chicago Symphony..UNO’s was great, really brings back memories when I saw your post!
@@CaptPoco "Blind bake" is only applicable if the pie filling does not require a second baking step, like with a custard-based filling that just needs to set up in the fridge. If the filling also needs time in the oven, it's a par bake.
I don't do deep dish at home (yet) but I've parbaked what I call an "undersauce" into the dough for 15 years, it is the way
Good tip
One of the things you do, and you do it much more explicitly than any other food TH-camr, 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.
Well said. Watching Brians vids has even given my teenage daughter the confidence to tackle some harder meals that she wants to try!
I am another native Chicagoan who really appreciates Brian's skills. I believe the traits you have described are attributable to Brian's professional experience. When I worked a foot beat I often stopped in at the back door of restaurant kitchens where they fed the cops. The tight choreography of a busy kitchen is a wonder to behold and most YT amateur food people would not survive without having been initiated into the oft-brutal on the job training of that environment which teaches organization and multi-tasking.
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.
Cheers bro! Hopefully this one does as well or better than the last.
Yes! The very first one I watched!
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
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!
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!
I made this last night and it's fantastic. And the sauce...OMG... delicious! Thanks Brian🎉
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.
This dish looks absolutely stunning! The presentation is on point and it's clear you have a lot of skill in the kitchen 👌😋😍😍
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.
Get a pizza baking sheet, not a stone but one of those metal sheet pans that are meant for pizza. Should do the trick in making some good thin crust pizza. Might not be 100% like the pizza mom & pop shops but it will be still some damn good pizza.
This cast iron pizza was good and cooks at 400F.
th-cam.com/video/-srfPL5CWZs/w-d-xo.html
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!
LOVE that you are open to revising recipes!
We absolutely LOVE the old recipe. Looking forward to trying the new one!
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.
Something that was forgotten for the Paloma was the Tajin rim on the glass. Game changer and brings it to a new level!!
Lifetime Chicagoan here. Love your recipes, Bri. I use the exact same pan for my deep dish. Personally, I like to let those cheese slices ride up the side of the pan, effectively taking the place of the side crust and getting that caramelization, ala Pequod's. Also, toppings always last for me when building for optimal brownage. I always use your dough recipes and will try this new version soon!
I love the cheese on side move! Pequods is dope
Sure is Bri
So do you not build the crust up the sides of the pan, and instead build the cheese slices up the sides? Gonna try this next weekend and checking comments for tips.
@@WhoDunnit346 Exactly. Flat crust on the bottom is how I do it so as long as your cheese acts as that barrier and the sauce is sufficiently thickened, like he says. I also have some extra crust ride up the sides from time to time, no big deal - just get that cheese a little higher and it'll caramelize.
@@frankinglima3889 Thank you....I'm excited to try it.
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!
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.
The ending credits dance feast is the best part of all your videos for me :))
I made your last recipe for this and was blown away by the sausage. An absolute MUST on this pizza.
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.
Might try subbing in some vodka/white wine for the water in the crust, Alcohol doesn’t form gluten, I use this trick in pastry and pie crusts..
Can't wait to try the new version! I think i've made the original version at least twice in the last few years, and it was still the best deep dish pizza I've created.
We all strive to become this level of professionalism.
I used to live in Evenstan Illinois for a summer job. I was blown away by Chicago stuffed/pan pizza pies. I'm from ND so I've never experienced prior to going to Illinois. My mind was dancing just like you were at the end of the video.
Thank you for your service and expertise.
I made 1.0 just last week and loved it but I do agree the crust was a little soft on the very bottom. I did like that cornmeal taste in it. I’ll try 2.0 next week. Thanks for all the great recipes.
I made this version last night for dinner. I’d been a fan of version 1.0 so I’d made that several times in the past. My kids all commented on how the crust was lighter and they enjoyed the crust.
I do miss the corn meal in the dough, but this version is really really wonderful. Thank you.
Bri, I just made this for the first time and it was perfect. Thanks so much!
I'm vegetarian so I substituted Beyond Sausage. I just removed the casings, smashed it all together, and then followed your recipe. I also mixed a bunch of sauteed mushrooms into the suce.
I bought a coffee grinder where the cup with the blades lifts out, & is dish washer safe & use it all the time for something like the spices for the sausage (minus the fresh garlic) & grind the dry spices into a powder, & since I was grinding my own pork I mixed it all together while making the ground pork in my food processor. Just wanted to point out, if you're buying a spice or coffee grinder, best to get one like mine, keeps you have needing to own two.
Also useful for making powdered sugar, or making a dried rub, & great for rubs with brown sugar, really no other way to break down the brown sugar & mix the spices together thoroughly. The only way it could be better is if it came with two grinding cups, & the cup was larger. And spices are damn cheap, or a lot cheaper if you grind them yourself, & like black pepper, better flavor when they're freshly grinded.
Something I've been doing for years is taking Montreal steak seasoning, along with powdered garlic & mixing in brown & white sugar & turning it into a powder that I use as a rub that on the grill turns into a sticky BBQ glaze. And use Montreal chicken seasoning the same way for chicken.
As a son of Chicago, I can say that it looks great! What about the use of some corn meal in the dough to give it some extra crunch? I know several pizzerias in Chicago do that, including Lou Malnatis.
Hey Bri, I had some trouble with home made pizzas before, but you made me try it again, I was curious to try the Chicago- style crustiness and it was a huge success - eventhough I forgot the pepperoni😅
A tip to all the other home-cooks: this recipe works with a bigger baking pan, too.
Cheers from Hungary
This pizza is INSANE! Made it twice now and will definitely make again. It takes some time, but is really simple woth your detailed instructions. I used cast iron and the crust was perfect. Also, the Italian sausage is so, so good. Highly recommend multiplying the recipe and freezing for other recipes!
Brian, you're a beautiful soul and I'm always happy to see your content. I'm making this tomorrow (with vegetarian replacements) for my friends, and I'm SO hyped about this because every single one of your recipes has turned out to be amazing.
I've never been to Chicago but I have done your previous recipe at home and everyone loves it (even the anti chicago pizza ppl) one thing I modified was adding Poolish (prefermented yeast and flour) for that extra flavor. I am definitely gonna give this one a go this weekend.
I had my first real Chicago deep dish a couple months ago while in Chicago. I was blown away. Wow.
I love pizza. I actually prefer Chicago deep dish over New York-style pizza. I love both pizzas I just love deep dish even more.
First time I ever attempted any baking. Came out incredible! Thanks!
you got me into deepdish pizza following your first vid. I ended up making changes overtime similar to what you did here to get a crispy version. It is much better than the first version and that was already amazing.
I love this channel.
Not only the food is for normal people and normal cooks but it also has metric measurements - merci from the other side of the pond.
I am counting down to 1M subs!!
Perfect timing as this is literally the only pizza recipe I have yet to try on your channel ! Now I can just start with the new and improved version and go to town!!
Definitely going to try this one! Thanks for the demo Brian.
Great, now I gotta make pizza this weekend... 😩🥰
Geez, the opening shots had me drooling. Definitely looked legit. I'm originally from Chicago, still nearby. I'm a @GinosEast guy but almost ALL pizza is good! I approve of your changes to the original. I mean, shredded mozz? Really? (But then there's the whole "it's all good" thing so you get a pass.) I'm not sure yet how you got the cross-section to be more accurate this time but, seriously: LEGIT!
I used to love Gino's (went to the location in Woodridge on 75th--no longer there), but at some point they changed their recipe. The sauce got sweeter and the crust seemed to lose its original flavor (did they have more corn meal?). I agree about using shredded mozz. Pre-shredded is full of cellulose--yuck.
@@hartzell7407 While Gino's is still my favorite, I now consider the other big names their equal. Don't know if Gino's lost some of its charm (I hadn't noticed) or if I just stopped being loyal. 😉
This looks amazing and totally worth the time and work . Thanks for the video !
I moved from Chicago 5 years ago and the only thing I miss is the food. This is beautiful.🥲
Gonna make this next weekend for sure. Preciate you chef Bri! Thanks for always delivering 🤙
One option I use with the Lloyd pans is to use 75% grape seed and 25% olive to keep the olive oil from scorching under the pie. still fries up, still has some flavor but doesn't get bitter.
or, use lard.
Thanks for the content, Brian! You're amazing :D
Thanks for watching!
This is amazing. I just tried your first recipe for the first time this week. Looking forward to giving this one a shot now too
You are a Master of Your Craft. Thanks 🙏🏼 for sharing. Bon appetite!
Loved the video Brian! Next time you think it’s time for another Deep Dish variation, I’d love to see you try Pequod’s version with the mozz instead of dough going up the side of the pan making for a crispy cheese crust. Keep up the great content!
Babish beat you to it! I think you can do better though! Pequod’s pie!
Interesting. I do doubt most places in Chicago are actually using real butter in their crust just from a cost perspective, albeit I'm sure it's delicious.
I've always heard that corn oil was the secret fat to Chicago Deep Dish, since it has a very buttery flavor compared to other oils.
I agree. But I tried without and didn’t have the mouthfeel.
Just on time! Just finished my first attempt a few days ago by following your ver1.0. It was great. Keep up the good work, Bri🎉
Great video and recipe! Thanks for helping to make incredible food accessible to the average cook like myself
I’ve made your first version like 600 times. Can’t wait to try this one!
let me know how this one stacks up!
I would like a comparison review, please!
Woh. No cornmeal in this one… very interesting…
I would like to try something similar. It looks very good
Thanks 🙏
As a Korean, I was very impressed to see sliced kimchi in your refrigerator at 2:14
Props from a fellow Chicago suburb native with the same name!
I actually liked the fact that the crust wasn't too crispy and I would miss the cornmeal in this version. I think I might try and make a crossover between these two :)
Oh man, that is a monster mammoth of a tomato pie from Chicago! Incredible work!
It’s really cool seeing you revisit these projects and make improvements where needed! Look forward to the next pizza project!
That looks SO good. I'm dreaming of it with sliced black olives, and lots of red pepper. Thanks!
Made it today and I really like it. The sauce is out of this world and I also love the homemade sausage. I made it without the pepperonni but it was fantastic.
I've honestly never had real Chicago deep dish before.
it's a trip. and a gut bomb. but very worth it imo
@@BrianLagerstrom "gut bomb" is accurate 😅
If you ever visit the Windy City, don’t let foreign food reviewers trick you into choosing Giordano’s. I don’t care if this is a controversial opinion, but as a Chicago native I‘ll take Lou Malnati’s over Giordano’s any day.
@@gigachad3925 or Pizzeria Uno--there's a sort of historical "family" connection between Malnati's and Uno, as you probably know.
@@drzlecuti Good point! Honestly I go to Uno when I want a slightly flakier crust or pepperoni, and Malnati’s for everything else just because it’s closer. It really just depends on the day (which only happens about once every 2 months, I might add).
A fan not only because you know what to look for in stuffed pizza, but also because you left chicago which means you probably don't take it up the tailpipe.
June is awful, folks.
Great video!
Original deep dish was the first B-boy recipe I made and it got me completely hooked on this channel. Great replica of all the things we love as Chicagoans about Malnati's/Pequod's, very much looking forward to trying out 2.0. Thanks, Bri!
I’ll be trying this updated version soon. I’ve made the old version a dozen times and had great reviews. That recipe has made believers out of skeptics of Chicago style deep dish. I’m looking forward to a Chicago stuffed pizza recipe from you someday.
What are you doing in Josh Weissman's house?
THIS IS NOT PIZZA
DUDE, YES IT IS.
this guy is a troll thinking its not pizza it best pizza i have ever eat
@@abena1iq IT IS NOT PIZZA
@@Danel-34079 IT IS NOT PIZZA
@@cronistamundano8189yay your troll i like eating it
I, too, am originally from Chicago and I LOVED V1 so I'm definitely here for V2!! I'll be giving this a shot next week!
Chicagoan moved to the south...here for a Lou Malnatis (the true KING of Chicago pizza) at home recipe. Thanks! Husband and I LOVE all your recipes. Living our good life with your guidance....
Chicago pizza sucks and is disgusting
That's like, your opinion, man. If you don't like the pizza I bet you don't like its beer either. Chicago is known for there pizzas and there beers. Everyone likes it except for losers with bad taste like you.
Oh come on man, you don't have to like it, but you can't say it's disgusting. It's like the best combination of bread, cheese, meat, sauce, and vegetables. It's like the perfect meal all stacked up in a pizza. There's nothing disgusting about that, unless you're some kind of pussy with a sensitive stomach.
im goin eat deep dish and u get anothing its goin be so good and delicious you will just sit in the sad crying corner eatbyour terrible thin garbage shit that dont ever teast good im going eat a deep dish my mom bringing me and u will just cry in the corner that to bad u dont get abpice of deep dish pizza from Chicago cry thin pizza fanboy
Looks amazing. I loved version 1, and can't wait to try version 2...I've made about all of your pizzas and they are delicious.
Winner Winner Deep Dish Dinner! I've been craving a good deep dish pizza for a while and after watching this video I've decided to make this one this weekend. Thanks for all the great cooking! ✌
My first Chicago style recipe was such a huge hit! I can't wait to try this one!
It bangs. It's so good. Take the time and make it, you will never hsve a happier full belly on the couch.
Looks awesome! Will try this out for sure.
You're channel is the best not only you do excellent work but you entertained as well 😅so I don't feel bored while watching the recipe. Thank you and hope to see rum cake recipe soon.
Fellow Chicago Boy here. Where the stuffed at? You know stuffed is the true GOAT
pumped to try this. I've made v1 twice and absolutely loved it.
Bry, We've been enjoying V1.0 since you first published about once a month. Love it! Now you've done it better. Thank you so much for sharing this PIE!
Can't wait to try this!
You might consider adding a couple of anchovy fillets to the butter and onion saute. BTW: we call the thickness test "the Parting of the Red Sea".
Also, 1/8 to 1/4 cup of corn meal adds more texture to the crust. Corn meal can also dusted on top of the oil in the pan to make a sticky pan non-stick. Maybe turn half way through cooking.
First time watching a video of yours! Bravo, love your attention to detail! The pizza looked amazing, and very close to what I’ve enjoyed in Chicago many times!
I look forward to watching more of your videos! 👍👍
Just made this recipe and it came out great!! ty for this recipe!!
Oh my goodness! This looks yummy. My 11 yo nephew enjoys watching your videos with me. Thanks Brian for all the tip, tricks and recipes.
i made deep dish this past weekend using a different recipe. I'll give this one a shot. Thanks Brian!
Loved your first iteration. Looking forward to trying this one out!
Man, you rock. Seriously, it takes some cahones to reflect on the deficiencies of your old recipe and acknowledge them. You are trying to teach us to make the best result, the result is your goal. ….. Your evolution is our evolution thanks so much for your love of food.
Thank you. You are the only one really honest to actually state that is a pie.
V1 is how I found your channel in the first place. I'm stoked to try V2!
My mouth is watering. Can't wait to make and eat this pizza. Thank you, Brian.
This is a really great video! I am making it right now. The spicy sausage mix is fantastic. My only slight adjustment is to lower the salt level in the sauce to 8g (but that is obviously a matter of taste). Thanks for sharing this!
Epic, just ordered my Lloyd’s deep dish pan! Can’t wait to try your recipe
looks amazing gonna try it thanks Brian!
Thanks for another banger recipe to try Bri!
loved the last one and i'm sure i'll love this one to!
my favorite winter meal!
Great video, Brian! Top shelf!
Thank you Brian, for fixing this recipe and getting the crust thickness right. People think of Chicagos-style as "bread bowls", but the true original style of Lou's, Pizanos and the original Uno have a crust pressed thin against the bottom and sides of the pan...leaving a light-flaky-crust (that is then filled to the top with cheese, sauces and toppings). It's a "pie", not a "bread bowl". And frankly, it's really the only "pizza pie" out there. Thin crust pizzas aren't pies, they're flatbreads. Suck it NY.
Still, layers seems to be lacking. I think perhaps using more dense cheese layering and slab sausage to better stratify the layers might be more authentic in appearance and mouth-feel.