Chicago-Style Deep-Dish Pizza - Thick crust, layered fillings

After much experimentation and refinement, Brian Lagerstrom from his YouTube kitchen has revisited an old favorite and elevated it to new heights. As a testament to his love for true Chicago-style deep dish pizza, this recipe promises a crust that strikes the perfect balance between crispy and flaky—a buttery base worthy of its hefty, flavorful toppings. Here's how you can recreate this hearty classic in your own kitchen, straight from Brian's detailed guidance.

Ingredients:

For the Deep Dish Dough:

- 375 grams all-purpose flour

- 10 grams salt

- 40 grams cubed cold butter

- 220 grams water, heated to 90°F (32°C)

- 6 grams instant yeast

For the Sauce:

- 50 grams butter

- 100 grams grated white onion

- 15-20 grams minced garlic

- 1 x 20-ounce can crushed tomatoes

- 1 x 20-ounce can whole peeled tomatoes

- 75 grams tomato paste

- 10 grams salt

- 20 grams sugar

- 2 grams dried oregano

- 2 grams dried basil

- 2 grams dried chili flakes

For the Fresh Hot Italian Sausage:

- 1 pound fatty ground pork (at least 80/20)

- 7 grams salt

- 10 grams sugar

- 5 grams paprika

- 3 grams dried sage

- 2 grams black pepper

- 2 grams chili flake

- 2-3 cloves garlic, grated or pressed

- 2-3 grams crushed toasted fennel seed

- 10 grams red wine vinegar

Instructions:

1. Begin by making the deep dish dough. In a food processor, combine the flour, salt, and cold butter cubes. Pulse for about 15 seconds or until the butter is mixed in with the flour, resembling coarse meal.

2. Dissolve the instant yeast in the 90°F water, then with the food processor running, slowly pour the yeast mixture in. Process until a dough forms that's between a bread dough and a pie crust in consistency.

3. Transfer the dough to a bowl and form it into a ball with some tension. This subtle strength-building will aid in structure without creating too much gluten.

4. Cover the dough and let it ferment at room temperature for 30 minutes. After this initial fermentation, refrigerate it for at least 12 hours, though 24 hours is preferred to develop flavor and crispiness.

5. When ready to bake, allow the dough to warm up for 45 minutes. Meanwhile, preheat the oven to 425°F (220°C).

6. For the sauce, melt 50 grams of butter in a medium saucepan over medium-high heat, then add grated onion and minced garlic, cooking until soft and slightly golden.

7. Combine the canned tomatoes and tomato paste with the spices, then pour into the saucepan. Lower the heat to medium and reduce by 40-50%, stirring occasionally.

8. To make the sausage, mix ground pork with all seasonings and the red wine vinegar. Form into patties and cook as desired.

9. Roll out the dough to fit your deep dish pizza pan, ensuring an even thickness. Fill with your favorite toppings, starting with cheese, then sausage, followed by sauce.

10. Bake the pizza in the preheated oven until the crust is golden and crispy, typically around 25-30 minutes.

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Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 70 minutes (not including fermentation time)

Servings: 6-8

Equipment: Food processor, mixing bowl, 9-inch deep dish pizza pan, spatula, saucepan, oven

Cooking Tips: For an authentic touch, always layer the cheese directly on the dough before adding any other toppings to prevent a soggy crust.

This recipe was meticulously developed by Brian Lagerstrom. Watch him craft this masterpiece and share more culinary insights on his YouTube channel at https://www.youtube.com/@BrianLagerstrom.

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Chicago-Style Deep-Dish Pizza - Thick crust, layered fillings