CHICAGO DEEP DISH PIZZA (New and Improved Recipe)

Summary by Krater

The creator demonstrates an improved recipe for deep dish pizza with a crispier crust and better tomato texture, using a food processor for the dough, homemade Italian sausage, and a smoked paloma cocktail.

From the video

Answers: How do you make deep dish pizza at home?

• deep dish pizza dough recipe
• deep dish pizza sauce
• homemade Italian sausage
• smoked paloma cocktail

Ingredients

• 375 g all-purpose flour
• 10 g salt
• 40 g cold butter
• 220 g water
• 6 g instant yeast
• 50 g butter
• 100 g grated white onion
• 15 to 20 g minced garlic
• 1 28oz/800g can crushed tomatoes
• 1 28oz/800g can whole peeled tomatoes
• 75 g tomato paste
• 10 g salt
• 20 g sugar
• 2 g dried oregano
• 2 g dried basil
• 2 g dried chili flakes
• 1 lb 80/20 ground pork
• 7 g salt
• 10 g sugar
• 5 g paprika
• 3 g dried sage
• 2 g black pepper
• 2 g chili flake
• 2-3 cloves garlic
• 3 g crushed toasted fennel seed
• 10 g red wine vinegar
• equal parts tequila
• equal parts lime juice
• equal parts grapefruit juice
• 2 tablespoons agave syrup
• splash grapefruit soda water
• olive oil
• mozzarella cheese
• 5 to 6 thin slices provolone cheese
• 25 pepperoni
• 2 handfuls parmesan cheese

What it concludes

• Using half the amount of butter in the dough prevents excessive softening and maintains a crunchy crust.
• Using a food processor instead of a stand mixer combines ingredients without developing too much gluten, resulting in a tender crust.
• Cold fermenting the dough in the fridge for 24 hours makes the crust crispier.
• Grating white onion instead of dicing it creates an onion that easily melts into the sauce.
• DIY Italian sausage is fresh, garlicy, and significantly more flavorful than store-bought options.
• Version 2 of the deep dish pizza is less sloppy, more crunchy, and has more flavor from overnight fermentation.