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CHICAGO DEEP DISH PIZZA INSPIRED BY THE BEAR

Picture for Chicago Deep Dish Pizza inspired by The Bear

2,695,295 views  In case you’re looking to recreate Pequod's Pizza any time soon, we’ve gone through the trials and tribulations to give you this tasty recipe. Feel free to skip the basil gel and micro basil leaves, but most definitely relish those caramelized cheesy crusts!

US

original

metric

INGREDIENTS

for the Chicago Deep Dish Pizza

for the Chicago Deep Dish Pizza

As needed neutral oil

As needed neutral oil

all purpose flour, + more for dusting

378 g all purpose flour, + more for dusting

barley malt flour

5.5 g barley malt flour

dry instant yeast

7.5 g dry instant yeast

barley malt syrup

6.5 g barley malt syrup

kosher salt

1 ¼ tsp kosher salt

freshly ground black pepper

¾ tsp freshly ground black pepper

room temperature water

225 g room temperature water

vegetable oil, + more for greasing

60 g vegetable oil, + more for greasing

for the Pizza Sauce (recipe below)

for the Pizza Sauce (recipe below)

deli style low moisture mozzarella cheese

½ lb deli style low moisture mozzarella cheese

As needed pre grated romano cheese

As needed pre grated romano cheese

for the Basil Gel (see recipe below)

for the Basil Gel (see recipe below)

Micro basil (for topping)

Micro basil (for topping)

medium tomatoes on the vine, stems removed

10 medium tomatoes on the vine, stems removed

cooking olive oil

1 tbsp cooking olive oil

basil

1 sprig basil

kosher salt

½ tsp kosher salt

garlic powder

1 tsp garlic powder

dried oregano

½ tsp dried oregano

Optional:  tomato paste

4 ½ oz Optional: tomato paste

fresh basil leaves

60 g fresh basil leaves

gelatin sheets

4 whole gelatin sheets

sugar

40 g sugar

DIRECTIONS

1.

Preheat the oven to 450°F. Coat a 10-inch aluminum cake pan with a thin layer of neutral oil. Place the pan upside-down in the preheated oven for 1 hour. Carefully, remove the pan from then oven and coat the pan in another layer of oil. Return the pan to the oven for an additional hour. Repeat the oiling and baking process for 12-14 hours or until the pan is jet black and shiny.

As needed neutral oil

As needed neutral oil

2.

In the bowl of a stand mixer, combine the flours, yeast, barley malt syrup, salt, and pepper. Whisk to combine, then add in the water and oil. Using the dough hook attachment,  mix on low speed until the dough clears the side of the bowl, 1 to 2 minutes. Then knead at medium speed until smooth and elastic, 7 to 8 minutes. If the dough is too sticky, lightly flour a work surface and knead by hand until the dough is soft and tacky, but not sticky, 1 to 2 minutes.

all purpose flour, + more for dusting

378 g all purpose flour, + more for dusting

barley malt flour

5.5 g barley malt flour

dry instant yeast

7.5 g dry instant yeast

barley malt syrup

6.5 g barley malt syrup

kosher salt

1 ¼ tsp kosher salt

room temperature water

225 g room temperature water

vegetable oil, + more for greasing

60 g vegetable oil, + more for greasing

freshly ground black pepper

¾ tsp freshly ground black pepper

3.

Stretch the dough into a ball and transfer to a lightly oiled bowl. Cover the bowl with plastic wrap and let proof at room temperature until the dough has doubled in size, about 45 minutes - 1 hour.

4.

Grease the 10-inch seasoned cake pan with a light coating of neutral oil. Place the dough into the cake pan and flatten into the bottom of the pan. Make sure to pop any large bubbles in the dough during this process. Cover with plastic wrap and let rest for 20 minutes to let the gluten relax.

5.

Preheat the oven to 450°F.

6.

Shingle the cheese slices around the dough and cake pan such that the cheese is directly on the edges of the pan.

deli style low moisture mozzarella cheese

½ lb deli style low moisture mozzarella cheese

7.

Top the cheese with about 1 cup of pizza sauce. Then, sprinkle the romano cheese over the sauce.

As needed pre grated romano cheese

As needed pre grated romano cheese

for the Pizza Sauce (recipe below)

for the Pizza Sauce (recipe below)

8.

Transfer the pan to a sheet tray and then into the preheated oven. Bake the pizza for 35 minutes or until the dough is cooked through and the cheese is golden brown and bubbling.

9.

Run a thin spatula around the outside edge to separate the carbonized cheese from the edge of the pan. Let the pizza cool for 15 minutes, then slide pizza out of the pan and let cool completely.

10.

Meanwhile, preheat the oven to broil. Using a 3-inch pastry cutter, punch rounds out of the pizza. Then, using a 1-inch pastry cutter, cut smaller round out of the center of each pizza round.

11.

Transfer the pizza rounds and holes to a sheet tray and broil for 2-4 minutes or until the cheese has melted.

12.

Plate the pizza rounds and hole on a serving platter of choice and garnish artfully with dollops of Basil Gel. Top the pizza rounds with micro basil and serve immediately.

Micro basil (for topping)

Micro basil (for topping)

13.

Bring a large pot of water to a boil. Slice a large X in the bottom of each tomato.

room temperature water

room temperature water

medium tomatoes on the vine, stems removed

10 medium tomatoes on the vine, stems removed

14.

Working the batches, add the tomatoes to the water and cook for 15 seconds, then transfer the blanched tomatoes to a water bath. Repeat with the remaining tomatoes.

medium tomatoes on the vine, stems removed

10 medium tomatoes on the vine, stems removed

15.

Remove the cooled tomatoes from the ice bath and peel the skin off of the tomatoes starting at the X at the bottom of each tomato.

16.

Chop the peeled tomatoes and set aside.

17.

In a medium pot, preheat the oil over medium heat. Add the tomatoes and basil stem to the pot and season with salt, garlic powder, and dried oregano.

cooking olive oil

1 tbsp cooking olive oil

medium tomatoes on the vine, stems removed

10 medium tomatoes on the vine, stems removed

basil

1 sprig basil

kosher salt

½ tsp kosher salt

garlic powder

1 tsp garlic powder

dried oregano

½ tsp dried oregano

18.

Bring the sauce to a simmer and reduce the heat to low, then continue cooking the sauce for about 1 ½ hours or until reduced by about half its volume.

19.

Optionally, add the tomato paste to the sauce for a deeper color and flavor. Stir to combine and cook for 1-2 minutes longer.

Optional:  tomato paste

4 ½ oz Optional: tomato paste

20.

Set the sauce aside until ready to use.

21.

Bring a medium pot of water to a boil. Prepare an ice bath in a large bowl.

22.

Meanwhile, put the gelatin sheets in a medium bowl filled with cold water. Allow the gelatin to soften/bloom for 6 minutes. Remove the gelatin from the water and squeeze out any excess water.

gelatin sheets

4 whole gelatin sheets

23.

Add the basil and cook for 15 seconds, then transfer the basil to the prepared ice bath. Strain the basil from the ice bath and squeeze out any excess water. Set aside. Measure out and reserve 300 grams of the basil cooking liquid.

fresh basil leaves

60 g fresh basil leaves

24.

Combine the 300 grams of water, sugar, and bloomed gelatin in a small pot just until the gelatin is dissolved. Pour the mixture into a food processor, then add the basil leaves and blend until smooth, about 1 minute.

for the Basil Gel (see recipe below)

for the Basil Gel (see recipe below)

sugar

40 g sugar

fresh basil leaves

60 g fresh basil leaves

25.

Pass the mixture through a fine mesh sieve, then transfer to a bowl to cool in the refrigerator until set, at least 4 hours.

26.

When ready to serve, blend in a food processor or using an immersion blender until a gel-like consistency is achieved, about 10-15 seconds.

27.

Transfer the gel to a piping bag or squeeze bottle, then serve as desired.

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