The 4 keys to make perfect CHICAGO DEEP DISH pizza every time

If made properly, deep dish or Chicago-style pizza can be life-changing. While this pie is controversial in the pizza world, here's what I have come to know. If you make a great, buttery crust, top that with a bunch of cheese, well-seasoned Italian sausage, and thick, flavorful sauce, you're in for a treat. Don't @ me. Whether or not you call it pizza, you gotta admit that it tastes DOPE. Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM:   / brian_lagerstrom   FOR THE DOUGH 450g or about 3 1/4 C. AP FLOUR 40g or 1/4C. CORNMEAL 12g or 3 TSP SUGAR 15g or 3 TSP SALT 275g or 1 1/4C. WATER (85F) 110g or 8 TBSP (1 stick) BUTTER cubed 9g or 3 TSP YEAST 1. Combine dry ingredients in food processor, add in cubed butter and run food processor until incorporated and pebble-like. 2. While running, stream in warm water until combines, run for 30-40 seconds total 3. Transfer to bowl and let rise for 90 minutes. 4. Divide into 2 equal pieces and shape into loose rounds, move to oiled sheet tray and cover with another sheet tray 5. let rise 1 hour. Then roll into 12" round, oil a 9"-10 cast iron (LINK BELOW) or cake pan with 3 TBPS olive oil.. Lay in rolled out dough and then build pizza. CHEESE + SAUSAGE+ SAUCE+ PARM CHILE FLAKE 6. Bake 30-40 minutes in 425 oven until crust is fried and golden 7. Let cool 10 minutes then serve FOR THE SAUCE 1 28oz can NICE CRUSHED TOMATO 1/4 RED ONION (grated) 2 GARLIC CLOVES ( run through press or minced) 40g or 2 TBPS TOMATO PASTE 10g or 1 TBPS SUGAR 1g or 1/2 TSP DRIED BASIL 1g or 1/2 TSP DRIED OREGANO 2-3 TBPS BUTTER 5g SALT or 1 TSP 1. In a medium saute or sauce pan, preheat over medium heat, melt butter 2. Add in onion and garlic and 5g salt, then sweat until translucent and starting to take on color. 3. Add in tomato paste and fry until rusty color emerges (30-40 seconds) 4. Add in crushed tomatoes, sugar, dried herbs and cook on low heat for 20 minutes stir often, cool for later pizza building. FOR THE SAUSAGE 1 LB FATTY GROUND PORK 7g or 1.5 TSP SALT 5g or 1 TSP SUGAR 3g or 1 TSP PAPRIKA 1g or 1/2 TSP DRIED SAGE 1g or 1/2 TSP BLACK PEPPER 5g or 1.5 TSP RED WINE VINEGAR 1g or 1/2 TSP CHILE FLAKE 1g or 1/2 tsp GARLIC POWDER 2g or 1 TSP TOASTED CRUSHED FENNEL SEED 1.Fold ingredients to combine, cook a little off to taste for seasoning. *The following contains affiliate links which means that if you buy any of these products using these links I'll receive a small commission. All links are to products that I actually use or recommend* **LODGE CAST IRON SKILLET: https://amzn.to/3jw4oVf **MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 **MASAHIRO CHEF'S KNIFE: https://amzn.to/3cSFkFm #chicagostylepizza #deepdish #deepdishpizza #chicagopizza #pizzapie 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referra... bensound.com ––––––––––––––––––––––––––––––