This Is NOT Deep Dish! (Chicago STUFFED Pizza Cast Iron Recipe)

oh my god dude bro bro [Music] this thing is dense that's nutty dude that is that is the thing that is it that is stuffed pizza things fat this is like the cousin of deep dish bro oh mm-hmm that hurts so deliciously look at that so they usually make these in these really deep special pans but you can actually do this at home pretty well with the cast iron and that's exactly what we're gonna do [Music] here in Chicago there are three distinct Pizza Styles you got Tavern you got deep dish and you got stuffed as the title in the video suggests we are going to focus on the ladder now stuff can be considered probably like the cousin of deep dish right very similar crust Styles they're both very loaded the main difference being there's a thin layer of dough over the top kind of holding everything in therefore giving it that stuffed characteristic the good news is that no matter where you are on planet Earth if you have some basic ingredients a decent oven and a cast iron pan you can make stuffed pizza just like they do here in the city of big shoulders I like dropping big shoulders because it's a new one a lot of people don't know that it's because we're all big Burly boys big farm boys big big strong we're big strong guys to make classic Chicago stuffed pizza we need a specific dough that can hold up to all that cheese to the bowl of a stand mixer Add Water active dry yeast and shugs whisk that up then let it get active until it's nice and bubbly three to five minutes or so now spoon in all of that all-purpose flour the cornmeal and kosher salt pop the bowl on the mixer with the dough hook then set the speed to the lowest setting and slowly pour in the melted lard and unsalted butter [Applause] comes together into a Shaggy mass then cut the power and plop it onto a clean work surface see how dry that is so this is a low hydration dough meaning that there's not a lot of water in the dough which means that it's going to be a little tougher and harder to work with and it's going to be harder on your mixer which is why we're doing it by hand now another big feature of this dough is that there's a lot of fat in it right that butter in the lard what does fat do it repels water which is good because we're loading this thing up with a bunch of sausage and cheese and other things that can kind of leak moisture throughout the cooking process so we need a nice sturdy dough to be able to stand up to that knead the dough by hand until it's smooth and shiny and no need to worry about passing the window test or building any gluten here we just need it to be smoothed out this is going to take anywhere from 5 to 10 minutes of hand kneading be patient it will come together Lube up a container with some olive oil then set it on the counter at room temperature now before using that dough you're going to want to let it sit at room temperature for at least four hours however if you want to go above and beyond at the stage after the dough has been mixed and rolled into a ball pop it in the fridge and let it prove overnight you can even leave it in there for two even three days it's just gonna develop flavor next on the Z docket is sauce this Chicago style pizza sauce is great for deep dish and stuffed pizza alike and the best part about it is that it's a no-cook situation A no cook recipe to a large mixing bowl dump in some canned crushed tomatoes the highest quality that you can find will work then some tomato paste garlic olive oil dried oregano that's not what it looks like weed joke a few cracks of BP kosher salt and you already know a pinch of the God particle AKA MS G all you got to do now is whisk that up and we are done so the sauce is going to cook and thicken Atop The Pizza later on so there's no need to reduce it down now and that's the best thing about Chicago style sauce it's literally the easiest thing to make divide the dough into thirds either by eye or you know if you're a nerd with a scale then we need to make two separate balls one with two-thirds of dough and the other with the remaining one-third which will be our lid cover and let rest for 15 minutes just to kind of relax the dough and make it easier to roll out while you're waiting for that dough to relax go ahead and prepare a 12 inch cast iron skillet by smearing it heavy with unsalted butter then dusting in a bit of Parmesan or pecorino Romano cheese make sure to get all the crevasses all the side walls and a smidge more of cornmeal cornmeal is a pretty important ingredient it adds a lot of texture and sort of character to this crust it's definitely a real Chicago thing so don't skip it shake out the excess and you have a nice beautifully lined pan ready for our dough okay let's start with these small dough ball again this is going to be our lid dunk that boil on both sides into a bowl of cornmeal yes more cornmeal then use a large rolling pin and even pressure to roll the dough flat to a roughly 1 6 inch thickness and 14 to 15 inch width not too thin not too thick [Music] set it aside on a clean sheet tray then lay a piece of parchment paper right on top there just to kind of divide the two doughs now repeat the process with the larger dough ball going for the same thickness but this time roll it out to 16 or 17 inches wide start by rolling down then up then flip the dough over and rotate it 90 degrees and do it all over again again for a nice circular piece of dough be sure to apply even pressure on both sides of the Rolling Pin if you follow these steps you're going to have a nice circular piece of dough and this technique can be used for anything from Pizza to pie crust to I don't know anything else that you roll up grab your butter if I'd prepare to cast iron and carefully lay in the larger piece of dough use your little thingies to ensure that the dough is pushed into the corners of the pan real noise and snug like and that's why we rolled out to 16 inches we want a little bit of overhang here now as we say in Chicago it's time to line in the thalian sausage go ahead and pinch off marble sized pieces of either mild or hot italian sausage then gently press them into the bottom of the dough forming a nice little meaty layer If you're lactose intolerant you might want to Shield your eyes for this next part then it's in with lots and lots of grated full fat mozzarella cheese I'm talking pounds plural guys this is not health food so don't skimp on the cheese we're going for a gooey crusty and delicious above ground swimming pool that you can shove in your mouth hole before adding the top layer wet the rim of the dough with a smidge of water we want the dough to be a little tacky so that it adheres to the other piece and finally what makes it stuffed pizza press the top dough into the side walls of the bottom dough and this is why we rolled the dough out a little wider than 12 inches I just like to go around the rim here pinching the two pieces of dough together very important step we need some air holes because look at this see that it's like a heartbeat now slice a few holes on the top crust just to let the steam Escape don't worry about what they look like because we're going to cover the whole thing in a thin layer of sauce now sauce it up and do your best to top the entire Pizza ensuring that there are no visible white spots of the dough peeking through wet spots are a no-go unless of course they look something like this you're doing a lot of fun stuff over there we're doing monthly cooking contest giveaways live cooking demos and even access to exclusive merchandise kind of like this we're having a lot of fun over there if you want to help the channel out it's definitely the easiest way to do so however if you can't swing it that's totally fine come say what up in Discord we're hanging out in there we're talking about food life everything in between so come introduce yourself all right let's get back to the bed use a knife to slice away the excess overhanging dough from the pan then pop the entire pizza into a 500 degree Fahrenheit oven that's been preheated for at least one hour it's really important that the oven is charged with heat for the first round bake the pizza for 12 minutes then turn it 180 degrees and cook for another 12 minutes if the crust looks a little pale around the rim just let it bake for another few minutes until it looks nice and easy oh yeah golden brown now I hate to be the guy to tell you this I hate to be the pizza dead but you need to allow the pizza to rest for at least 15 minutes in the pan before attempting to remove it there's a lot of melty goodness in this thing so give it some space and let it breathe for a bit look at that you have that beautiful cheese baked into it this is looking nice check that undercarriage once slightly cooled use a flexible spatula or something similar to pop the pie out from the pan then slice it into six equal pieces I'm using this pizza rocker here but a long sharp knife will do the trick too over time I found that the best way to serve this is just to pop it back in the pan to contain all of that cheesy lava flow but before indulging don't forget to hit it with a dusting more of crumbled parmesan cheese and dried oregano some of the ear how sexy that is my dudes have you ever seen a pie that's sexy and that my friends is the 100 attainable homemade Chicago stuffed pizza of your dreams all right she's been cool in a little while now let's dig into it [Music] oh my God bro jeez cheeses cheeses wow peep that undercarriage dude so hiding under the cheese curtain you can see how important it is that we used our crust to Wick away that water there a lot of people will use a fork and a knife but I'm an animal so [Music] Diggity jiggity dang boom dude this is like it's like the unending well of cheese it's like a mythical cheese well that's insane it's a real deal Chicago stuffed pizza [Music] I hope this video helped to open up the Pearly Pizza Gates so that you can try this at home no matter what city or just wherever you live as always if you dug the video give it a like subscribe to the channel if you're new here or if you're gonna try making this pizza and come say what up in Discord we be chilling so yeah that's pretty much all I got until next time ciao [Music]

Channel: Adam Witt

Views: 201,159

Keywords: stuffed pizza, chicago stuffed pizza, chicago stuffed pizza recipe, chicago stuffed pizza from scratch, chicago pizza, chicago pizza recipe, giordano's pizza, giordano's pizza chicago, giordano's stuffed pizza, giordano's stuffed pizza recipe, sbarro stuffed pizza, sbarro stuffed pizza recipe, chicago food, chicago food tour, pizza, pizza recipe, pizza at home, deep dish, deep dish pizza recipe, deep dish pizza at home, cooking, how to make stuffed pizza, omnivorous adam

Id: yXg83zFei4A

Length: 11min 14sec (674 seconds)

Published: Thu May 18 2023