This Is NOT Deep Dish! (Chicago STUFFED Pizza Cast Iron Recipe)
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- čas přidán 19. 06. 2024
- Let’s explore the glorious, gut-busting creation that is Chicago Stuffed Pizza, an unsung hero often mistaken for its cousin: the Deep Dish. This architectural wonder of a pie, with its lofty walls of dough encasing a molten core of cheese and toppings, sets itself apart from the iconic Deep Dish through its distinctive double-crusted structure and generous fillings. The true magic of this Chicago marvel is that it can be effortlessly recreated in the comfort of your own kitchen using your trusty cast-iron pan. As we dive into the process, watch the ingredients coalesce in perfect harmony, yielding a decadent, golden-crusted fortress brimming with robust flavors, textures, and stories from the heart of America's culinary melting pot.🤘🏼 Adam
RECIPE: www.adamwitt.co/allrecipes/cc...
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TIMESTAMPS…
The Art Of Stuffed Pizza (0:00)
What Is Stuffed Pizza? (0:47)
Stuffed Pizza Dough (1:31)
Stuffed Pizza Sauce (3:17)
Rolling Out The Dough (4:07)
Building The 'Za (5:56)
Become An Omnivore! (7:34)
Cast Iron Baking The Pizza (8:04)
Pizza Reveal (8:55)
Taste Test (9:49)
Final Thoughts (10:41)
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#Pizza #DeepDish #StuffedPizza #CastIronCooking #Cooking #Recipe #ChicagoFood #Chicago #FromScratch #OmnivorousAdam - Jak na to + styl
I am from Chicago and have been eating stuffed pizza for the past 40 years. I followed your recipe and here are my thoughts... The sauce is not supposed to be tart - lose the tomato paste or cut it to a tablespoon and add sugar. Your dough is great.
looked like a lot of tomato paste to me too. 24 minute cook time seems weak but you tried it so maybe legit. Will definitely use the dough method for deep dish.
Not from chicago, but grab a pie whenever I'm nearby- which is often.
Thought the sauce recipe sounded off and you confirmed it. Am anxious to try his dough recipe though.
Kosher Warning:
You flashed a Jewish ribbon.
The prep tables around Chicagoland are not kosher that I've seen.
They'll prepare ham/ sausage/ hog oils pizza and never wash between the Lubenstein order.
Many Arabs will have a fit. Palestinian American seem mixed like no problem.
As a sign shop in Illinois I regularly get in kitchens for comped pizza and watch.
BTW 35 years of Deep. Stuffed is a new thing invented by blue hair confused.
@@itsruf1 Brain damage or drugs? If the latter, i wanna try what you had
Agreed, you want more of a marinara sauce. very slightly sweet, it compliments the taste of the sausage.
I love this, I have to make this. Great video Adam!
looks great and I will try it soon. I do think that pizza Papalis in Detroit has a great buttery crust, but they have been moving more towards Detroit style pizza lately. This is the best video that I've seen for this type of pizza in a long time.
AMAZING JOB ADAM!!! LOVE YOUR CHANNEL!!! 🤩❤️
Thanks d00d! Appreciate you tuning in.
OMG ADAM!!!
Thank You Soooo Much For Sharing Your Deep Dish Pizza...
Imma try maken it tonight 🤞
Fantastic recipe thanks
Can’t wait to try this!!! Thank you
You bet. Good luck!
This actually looks delicious. I was worried that the sausage would make the pizza soggy at the bottom at first cuz of all the grease but since the pizza is so doughy that wasnt much of a problem. Excellent work there.
What a pie best homemade pie I have seen good job
Well done, u inspire me to try this, ive made ur homemade sausage so of course the pizza just makes sense .. thanks
helllll yeah. Let me know how it goes.
Excellent! Very close to what I do. I've only made deep dish, not stuffed, but my results are very close to your awesome creation. Sausage tip. Start from center and work outwards. You won't miss it if you run out before getting to the sides. Do use whole fat mozzarella; you really notice the difference if you don't. And be mindful of the sauce salt content, are my two warnings. Some crushed tomatoes are loaded with sodium, and it is just way too salty. I've not used corn meal, and do butter/cheese dust the pan, and that makes the difference. I've got deep dish pans and a pan gripper, but have a cast iron pan as well, which I'll give a try. My two biggest challenges: De-panning the 'za and putting the cut pie back into the pan. Otherwise, everything you've done I've learned from other YT channels, and they work. Mostly this is hard to go wrong with this recipe. Do not be afraid of the high cooking temperature, unless your oven is totally unreliable! 😃
I gained a pound or two just watching! This will be my next kitchen challenge for sure. Thanks for sharing.
Needs more sauce!
i SHALL do this!!! 🍅🌱🍕 PS: Love that persona bro! (great energy)
When I go to Chicago I’d probably try this out 💪
Love it! Thanks. Inspiring....
Grew up in Chicago and lived there to age 23 in the mid-80s. For me and my friends, NANCY'S Stuffed Pizza was the ultimate. The restaurant near Golf/Mill was fantastic, with Nancy & Rocco there in the kitchen. Oh and a couple doors down was "Zweig's Delicatessen" - to this day the best Jewish deli I've ever been to! Later lived on the north side and Nancy's on N Broadway up a few steps from Diversey/Clark/Broadway was the thing. I wonder if that location is still open?
I concur, Nancy's stuffed is the best.
I’m pretty sure Nancy’s Stuffed pizza has locations outside of the Midwest so for people who’s interested, it may be available
I'm in the UK and when i was a kid i used to live in Chicago. I've been back a few times and have eaten at Lou Malnati's and Giordano's. I make deep dish regularly in my English kitchen and one thing i always find is that there is a ton of moisture in the pizza. I dont know if its from the cheese, the sauce or the meat, but it makes everything sloppy. Tastes great, but id love, just once to get a proper slice you can pick up and chow down on.
My wife is currently on a trip in Chicago getting herself some Lou Malnati's.. I feel your pain 🍕😔
Cheese can add a ton of moisture. I know it is popular in the US, but see if you can find "low moisture" mozzarella. Sometimes you have to get it in cheese stick form. Full fat is necessary.
thanks, i already use a low moisture brand, Galbani. Do you cook the sauce first to remove moisture or do you use a raw sauce?@@VirtueCry
@@block19row13In Chicago they cook the sauce so that it's more like a marinara.
@@block19row13 Sausage has a lot of fat, so I cook it first and drain the grease and yea, cook your sauce, it will cook the water out of the tomatoes and make it more flavorful.
I always add a pinch or 2 of sugar to my sauce as well, cuz I prefer a sweeter sauce.
Hello, appreciate the recipe page that I don't have to scroll through 5000 pictures or ads to get to the recipe. You do have a bug on the page, where the US / Metric doesn't display the US aspects for the bread dough portion. It does for the other areas though. Thanks!
It's the "city of big shoulders" because zoot suits (and other styles of the early 20th century) had huge shoulder pads. The Dick Tracy cartoon/movie/comic with the squared shoulders and the tails on the suit coat is from that period.
I only knew of one place is Boston Mass that had stuffed pizza. When I had it my first time it became a once a week thing since I was working near Fenway and my brother had an apartment near the place. Gonna give it a shot because I havnt had it in years and what you made looked so delicious and absolutely like the pizza shops so awesome job guy 🎉
I had Uno's in Boston in '97.
It was a franchise and horrible. Different sausage and ovens. Peoria closed.
@itsruf1 unos is horrible its also a chain not an individual pizza spot
@@queeffairy half right. Unos on Ohio St. is still top 5. Ginos East as well. But the franchises seemed laughable.
This chanell guy is a poser. He's here for clicks. He tastes 2 pies, goes to a Bears game and suddenly self-proclaimed Mr. Chicago.
Thank you!!
Looks great! If I don't want to go stuffed crust but more Lou Malnati's pie is this the dough recipe you would do for that as well?
100p. I also have another video on deep dish pizza here: czcams.com/video/3fL8uLuXkl8/video.html&ab_channel=OmnivorousAdam
This is one of my favorite pizzas in Chicago.
You did a great job.
what an appetizing looking casserole
Awesome. I’ve been making this at home(San Diego) since 2000. Why? Cuz i couldn’t find a place here. There are places now, but they aren’t very good.
My recipe, technique/recipe is very similar. No cornmeal in my dough. I may try it next time.
This is my favorite style of pizza ever. Awesome video brother!!
Damn that 🍕 looks delicious 🤤 😋
Yo Adam don’t think I didn’t hear you slip in some a’dat patois at the plating stage haha.. Jamaican’s appreciate you😂
Looks Delicious! Will try it.
Adam originally from Mass???
Good stuff dude! But I got the legit Giordanos dough recipe before they started shipping from Commisary. There’s no corn meal at all in the dough or in the pan or anything to do with the pies. Never saw the lard idea either, will try that! I use a ton of corn oil and butter in my recipe. Giordanos uses milk in theirs as well as a ton of margarine. They use breadcrumbs for thin crust and margarine for the pan but the Parmesan and corn meal in the pan? Never saw it, but it does sound interesting. I’m gonna have to try that one too! Must give it a crunch. The sauce is great but the paste is perfect for thin crust. They use straight crushed tomatoes no paste for stuffed. I gotta say a few tricks and tips I def haven’t thought about. Pizza looks beautiful out of that pan. Trust me, I know what you mean about leaving the pie in the pan for a little. Unfortunately I’ve seen these guys pop,out pies from those pans at lightning speed with one hand flips with no cracking in the crust all night long. Incredible!
I cannot believe the quality of the pizzas out of a home oven 🤯
I think the cast iron helps alot too!
Home oven is perfectly fine for deep dish or stuffed, they are not baked near as hot as other styles it's more of a pie crust than pizza crust. And as you have probably seen even tavern or NY style is pretty easy to do with a pizza steel instead of the stone. Only Neapolitan and New Haven truly require a special oven for a properly made pizza in those styles.
Absolutely. I just started using cast iron and my last 2 have been epic
Representing the City of Big Shoulders well, brother.
going to make that
i've looked around for this style of pizza here in florida, but haven't found anything yet. but also .. I feel if I eat one slice of this I will die but it looks so damn good!
I found myself yelling "NO NO NO!" a lot during this video. It still looks good, but the decade of pizza making experience I have takes exception with 3-4 things in this video. Would still eat and may try the recipe to make sure I'm not just being a snob.
Curious to know what you disagree with. I'm about to try this.
Cheese pulled harder than a John Deere
lolol
Cheese pulled harder than I did in high school
Whoooo !!?!?
Yep that's the beauty of it once you know cheese pulls like that you know you got something good
I’m not from Chicago but having worked there monthly over the last 25yrs, this is what my NYC raised self considers to be Chicago deep dish zza
It's not deep dish, it's stuffed. Deep dish/pan pizza is thick crust covered in toppings. This is 2 thin crusts stuffed with toppings.
Bro! That looks sweet, Dude.
Good job noting the very important distinction between "deep dish" and "stuffed". A lot of Chicagoans don"t even know there's a difference! Nobody calls "thin crust" pizza "tavern style".
i LOVE art of pizza!!!!!
Took us about 20 years to finally get a real stuffed pizza in socal, and they were inspired by Giordanos, my fav.
Phoenix you'd starve for any pizza in the 80's. The sausage was horrible. And despite half were Cub fans.
The actual written recipe you posted didn't add corn meal during the mixing, but while you roll out the dough before using. Which way should it be done? And, the recipe didn't tell you to add lard and butter, just lard. Also, which is it?
Controversy, they say they don't use corn meal, but, corn oil? And should it be semolina which is fine vs. more course corn meal?
looking good
Now THATS a pizza!👍🏾
Adam, can I swapped out the pork lard for shortening or more butter
This looks amazing. Gonna try to make it next week. I’m from Chicago and can’t find any good stuffed pizza here in the Florida panhandle.
Not sure if they're still around but several years ago Giordano's had a few restaurants in Florida.
@@Ph3ttyI was in Orlando last summer they have two there and 1 in Kissimmee.
Giordano's in the Orlando area is the only place I've found with stuffed pizza, it's good but a little pricey.
Rosati's has better tavern style though and it's cheaper.
Your shirt in the beginning! Where can i get that short!?
I got it off Etsy a long time ago.
UNDERRATED DAYUM
what can I use to substitute the lard
Oh Hells Yeah
Do you have ingredient conversions for a 16in pan??
1:09 Thank you most people don't realize that!
It’s hilarious when people come to Chicago and don’t go to the place where every Chicagoan knows has the best deep dish - Pequods. It’s literally consistently ranked the best city in the world.
Adam…can something other than lard be used? I mean could beef tallow work?
I've never tried it, but you certainly can. Veg oil works too.
Well as a Chicagoan who now lives in Florida, your statement about no matter where you are in the world you are you can make those Chicago pizzas with just basic ingredients. There is ONE CRITICAL ingredient you absolutely need that most don t have access to.
What is it?
@@speedwagon1824for real lol
@@speedwagon1824 Lake Michigan Chicago water.
@@JamieReneeVonTeezDERP 🤡🤡🤡
I saw this, and I will not rest until it is made. Question. Does it HAVE to be a cast-iron dish? I have a "deep dish" side to my pizza pan, wondering if that would work?
Nah not really it is nice but Giordano's and every other spot uses cheap steel pans I've even made them in springform cake pans which is kinda nice to get them out of.
Pizza Pourn at it's finest! I will attempt.
How much lard and butter? I didn't see it specified in the video.
What is the coversion from grams to cups/tsp/tbsp??????
It’s not a pizza, it’s not a pie, IT’S A MONSTER 😂😂😂
THE 🐐 IS BACK
my mans
Ohhhhhh man!!!!! I haven’t had a stuffed pizza in YEARS!!!!! Now I want!
😎👍🏻👍🏻🍕🍕🍕🍕
Nothing can touch an authentic stuffed Chicago pizza...heaven...
I also love Eduardo's...❤
In Chicago, we use flame throwers to clear the snow from the tracks...🔥
Man, I miss Edwardo's!
Eduardo’s stuffed spinach was a family favorite
I love pizza. I'm doing this one
Heck yeah
This is an actual "pie" every other, ish, pizza is a flat bread with toppings!
My consumption dream is a Chicago tuna pizza with lots of cheese and a 50% tomato 50% pepper sauce.
Dude that cheese pull!
Is it available on goldbelly yet?
Bread and tomatosauce "BOI DIS IS DENSE! OIH BOIS! OH"
Dig in bois, good eats!
Can this be made without lard?
Started making this today off of the written recipe and then realized the written recipe doesn't actually mention the cornmeal or butter in the directions part for the dough so i didnt include them. Dough is proofing now. Wish me luck.
It also doesn't tell you to put corn meal in the flour during mixing.
I dig the new music!
Thanks mate!
I prefer stuffed over the real deep dish honestly
Stuffed pizza is an actual pizza pie.
now thats a pizza pie
They have the dough premade. The sauce sits over night in a fridge that is premade from a can. Employees rarely use gloves. Look up the Buffalo grove location on yelp. I’ve witnessed the stuff that has happened. Go with Lou Malnati’s across the road that is actually worth the money. You can get the frozen at a grocery store that is better quality than this that has the same name. A place to check out is called D’Augstinos and is worth the the quality.
This is the only way i make pizza at home. But here's a game changer, use a spring form pan.
So, you've never made it...
Recipe was perfect. Not sure this was "pizza", but I still like it alot. Also, now sure how to reheat leftovers given the cheese has no structural integrity.
"My God, Dude, Bro" such an elliquent communicator?
I have to test this recipe with egg & cheese mix instead of only cheese inside.
Add mushrooms, caramelized onions and peppers underneath the cheese, and it's even more clorious
Awesome Awesome
Chicago stuffed pizza was created to prevent the wind of the windy city from blowing off the toppings.
💯 LEGIT
Damn I miss Lou Malnati's! 😭
Lou's is better than any stuffed pizza in Chicago. If I was gonna go with a stuffed style I'll only go to Nancy's instead
How much butter and lard?
the full recipe is linked.
Did I miss something? How much lard and butter?
Full recipe here: www.omnivorousadam.com/allrecipes/cclbd4bhbxmne65-c9f3p-5hbde-dabdc-agtxl
@@AdamWitt Thank you sir!
you coulda added cheese on top and parmesan and then youll have 2 times the cheese.
or better yet, with that crazy cheese stretching, wrap it on top then bite and BAM cheesey flavor
This is a true pie.
Love stuffed.... better than deep dish. Giordano's caved in and calls their pizza deep dish and caved in to those that don't know the difference. Great job on the video by the way❤😋
Giordono's DOES know. You are wrong. We did their Peoria and McComb locations. Also had 30 or so Calumet City/ Gary take-outs 2000-2003. Deep. Just deep. No games.
You will save on toilet paper for a few days after that cheese backs you up! Lol.. looked amazing though!! I wanna try it!
What is a stan mixer?
Born & raised in Chicago & have lived in the Florida the last few years. Every local calls this a deep dish pizza.
Well, this isn't deep dish this is stuffed two different styles.
Can't blame them for ignorance, they just don't know, because the only place that sells a stuffed pizza, Giordano's which is a Chicago based business, calls it deep dish, for some reason...
If you are to click on 9:54 at random and you see the cheese, you will know that it is a home made pizza! 😋
Damn I'm hungry
Looks delicious! And actually it’s “The city of broad shoulders”. lol. Do you watch Mike & Molly, cuz that’s what he called it😂
Yours looks 100% better than the one you got at the restaurant. That jon looked nasty
Link to your shirt?
That looks amazing.