right we're gonna be throwing pizza pie down like they do in China and while I'm

not able to officially admit I like this kind of pizza since I'm originally from

New York but unofficially once in a while is a change of pace I really

enjoyed it and really all kidding aside it's kind of silly to compare the two

styles and argue about which one's better since they are so drastically

different from each other of course have you said that people will continue to

argue which is fine especially since the New York style is better but anyway I'm

still very excited to show you this technique and we'll begin with our

Chicago deep-dish pizza dough which begins like all our other pizza dough's

with some warm water into which we're gonna sprinkle our yeast and after

letting it dissolve for about 10 minutes or so we'll go ahead and add the rest of

the ingredients which will include some olive oil as well as some melted butter

which is one of the two ingredients that differentiates this from regular pizza

dough we're also gonna need to add in some salt as well as some sugar and then

the second ingredient that makes this dough unique some cornmeal oh yeah we're

gonna throw in some yellow cornmeal and then we will finish this off with our

flour but as you know we always hold a little bit back since it's always easier

to add flour to a two wet dough then it is to add water to a dry dough and then

we'll grab our dough hook and start kneading this and continue to knead it

until we've created a very soft very smooth relatively elastic dough and if

you are using a machine for this it's always a good idea to stop it once in a

while and scrape down the sides and after doing that as well as possibly

adding a little more flour like I said we'll continue to knead this

for three or four minutes or so until that dough pulls away from the sides and

form something that looks a little something like this okay like I said

very soft very smooth but elastic and at this point let me go ahead and transfer

that onto our work surface so you can get a better look and besides just

wanting to touch this because it feels super good I'm also checking here to see

if it might need some more flour and if it does we can just knead in a little

bit from the work surface but this was feeling just about perfect

which in that case we will simply form him back into a ball and then transfer

her back into our mixing bowl into which we've dripped a little bit of oil and

we'll sort of flop that around and give it a little rub until the surface is

coated and that is going to be pretty much it for dough production we will

simply cover this and leave it in a warm spot until it doubles in size which is

generally gonna take between an hour and two hours and one thing we can do while

we're waiting is go ahead and make our pizza sauce and what you see here is a

double batch of our famous food wishes pizza sauce and you're gonna want to let

it reduce a little all right we want to simmer our sauce until it's nice and

thick like this all right that is one of the keys to Chicago style pizza okay we

don't want a thin watery sauce but anyway while our dough is rising we'll

go ahead and get our sauce together and at this point I'm gonna go ahead and

fast forward and take a look at what my do look like about an hour and a half

after I started and we can see here it's definitely doubled in size and looking

like something that really wants to get poked down with our fingers that never

gets old and then what we'll do once that's deflated

is go ahead and transfer it onto a floured work surface and we will start

pressing that out into some sort of round shape using just enough flour to

keep it from sticking to the table and our hands and while you could roll this

it should be soft and supple enough to stretch into the shape we want and since

I'm going to bake this in a 12-inch cast-iron skillet I'm gonna try to

stretch this dough about three or four inches bigger than that and then once

that's been accomplished we can go ahead and transfer this into our pan but

before we do we're gonna brush it generously with olive oil and like I

said I'm using a 12-inch cast-iron skillets which I find works very well

for this but don't worry if you don't have one of these or our other options

that will work and then once our pans been prepped with olive oil we can go

ahead and transfer in our dough and we'll go ahead and place that in and

then sort of stretch and pull it so it's evenly distributed across the bottom as

well as on the sides and then if we want we can go around and trim off all the

excess dough or eventually fold it over our fillings and bake it like that which

is generally the approach I use but we'll get to that in a minute

for now let's just go ahead and proceed with our fillings and we will start with

our cheese and for we're gonna be using three kinds we're

gonna do some sliced provolone as well as two kinds of mozzarella we have the

fresh kind which is kind of soft and moist and very milky as well as your

standard cheap firm supermarket style mozzarella which they refer to in the

business as low moisture mozzarella and what we'll do is go ahead and start with

our provolone and we'll lay some slices over the bottom and then we'll follow

that by scattering over our fresh mozzarella that we've cubed up or broken

into small pieces and then once our pizza pies been fresh mozzarella it's

time to add about a pound of how to telling sausage which is hopefully you

can see is still raw and you can't sometimes buy that in bulk but generally

we just remove the casings from some links and then once that set we'll go

ahead and top it with our firm cheap supermarket mozzarella I'm sorry low

moisture mozzarella and then once that's been evenly sprinkled over we will top

all this with our hot pizza sauce I know it's kind of crazy

the sauce goes over the toppings in Chicago pizza and again please note how

thick the sauce is all right so whether you're buying your sauce or you're

making it from scratch you're definitely gonna want to reduce a little bit to dry

it out and thicken it up so we will go ahead and generously ladle that over the

top and then what we'll do to finish this off is take a couple hours piece of

parmesan and freshly and finely grate that over the top and if you're thinking

I bet the fake parmesan would work perfectly here no it actually won't get

a hunk of some real parmigiano-reggiano but anyway we'll go ahead and generously

grate that over the top at which point we have to decide what to do with our

access dough and our choices would be go around trimming it all off and maybe

saving it to make some breadsticks or something or if you want you can simply

go around folding it over the toppings like this and then once that bakes we're

gonna get a nice big wide rim of crust all the way around and by the way the

center of this piece is going to come out the same no matter which method you

use so that's just going to be personal preference and we'll leave that up to

you I mean you are after all the Krusty the Klown of how much crust goes around

but personally because of the way this pizza is constructed I think having some

extra crust around comes in handy and then once that set we need one last

thing before this goes in the and that's a little drizzle of olive oil

that will apply all the way around on the crust as well as drizzling a little

bit over the center and that's it our Chicago deep-dish pizza is finally ready

to bake so let's go ahead and transfer that into the center of a 425 degree

oven for about 35 minutes or so or until it's beautifully browned and looks like

this oh yeah that looks pretty good and we really do want to make sure we

push the envelope on the Browning of the top and it should sound like this when

you scrape it with a fork as well as have kind of a hollow sound if you tap

on so that is looking and sounded perfect and I'll finish up by garnishing

with a little extra freshly grated parmesan as well as a little touch of

Italian parsley which by the way is anyone from Chicago will tell you counts

is one serving of vegetables and then normally you'll want to try to let this

sit for about ten minutes or so before you cut a slice but I didn't I cut one

right away and for a first slice that came out really well but it was so hot

it kind of spread out and I didn't like the pictures so I waited about ten more

minutes and cut another one and topped it with a little bit of parsley and took

a few pictures before was time to grab a fork and go in for a taste and for

something that's really closer to a casserole or a lasagna than it is to a

pizza I really do enjoy this right that provolone and mozzarella have kind of

fused to the bottom crust with everything being topped by that tomato a

sausage cheesy goodness and above and beyond the completely different

construction who makes this deep-dish style pizza so unique is that butter and

cornmeal in the crust it really does add something extra special that you don't

get in your normal pizza eating experience and while I did a fairly

standard cheese and sausage version here this is really more of a technique video

since any and all of your favorite pizza toppings can be included here

and speaking of fillings because a deep-dish does contain so much of them

that's why I like to leave that excess dough attached so I can mix in some of

that extra crust where and when I see fits but anyway that's it

a former New Yorkers take on Chicago deep-dish pizza as I mentioned earlier

we shouldn't be arguing about which style of pizzas better

and instead celebrate the fact that we're able to enjoy both whether it's

this delicious deep-dish version or the obviously far superior New York thin

crust so I really do hope you give this a try soon head over to food wishes calm

for all the ingredient amounts of more info as usual and as always enjoy

you

you