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 [ Ссылка ] and use code BRIAN15 for 15% off storewide.

FULL RECIPE & INSTRUCTIONS @ : [ Ссылка ]

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🔪MY GEAR:
LLOYD 12" PAN: [ Ссылка ]
MICROPLANE: [ Ссылка ]
3QT SAUCIER: [ Ссылка ]
DOUGH PROOFING BOWL (5qt): [ Ссылка ]
DOUGH BOWL LID/PIZZA PAN: [ Ссылка ]
DIGITAL SCALE: [ Ссылка ]
HALF SHEET PAN + RACK: [ Ссылка ]
PIZZA STEEL: [ Ссылка ]
BOOS BLOCK CUTTING BOARD: [ Ссылка ]
ROLLING PIN: [ Ссылка ]

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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: [ Ссылка ]

#deepdishpizza #pizza #chicagodeepdish

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