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DEEP DISH PIZZA INSPIRED BY THE DAILY SHOW

cook:

2 h 20 min

Picture for Deep Dish Pizza inspired by The Daily Show

13,190,287 views  This week we're heralding the arrival of National Pizza Month (aka every month ever?) with a true Binging with Babish conceptual reach - using Jon Stewart's famous rant against Chi-Town's deep-dish speciality as an excuse to make some ourselves. With cups of sauce and pounds of cheese held at bay by a towering levee of buttery, flaky crust, how could you not like Chicago-style deep-dish pizza? Assuming you've never tried New York-style pizza, of course.

4 servings

US

original

metric

INGREDIENTS

For the crust

8 ½ ounces room temperature water

1 packet (2 1/4 tsp) active dry yeast

1 tsp sugar

12 ½ ounces all purpose flour

2 ½ ounces medium grind cornmeal

1 ½ tsp kosher salts

⅛ tsp cream of tartar

⅓ cup vegetable oil

2 tbsp vegetable oil

For the sauce

28 ounce can of whole San Marzano tomatoes

0.5 white onion

3 cloves of garlic

pinch of crushed red pepper flake

shake of oregano

shake of basil

2 ½ tbsp tomato paste

1 tbsp sugar

Olive oil

For the pizza toppings

Mild Italian sausage, uncooked (optional)

Deli style sliced Provolone cheese

Deli style low moisture mozzarella cheese

Pre grated parmesan

DIRECTIONS

1.

For the Tomato Sauce

1.

Put canned whole San Marzano tomatoes into a bowl and crush by hand until the tomatoes are bite-sized pieces.

28 ounce can of whole San Marzano tomatoes

2.

Finely chop white onion and smash and peel a few cloves of garlic. Into a high walled sauté plan, put olive oil and heat over medium until shimmering.

2 tbsp Olive oil

0.5 white onion

3 cloves of garlic

3.

Once shimmering, add chopped onion and sweat for 2-3 minutes or until translucent around the edges, then add crushed garlic and sauté for an additional minute until fragrant. When fragrant, add a pinch of crushed red pepper flake, a shake of oregano, a shake of basil, and tomato paste. Cook together for one minute.

pinch of crushed red pepper flake

shake of oregano

shake of basil

2 ½ tbsp tomato paste

cloves of garlic

4.

Add the crushed tomatoes along with sugar. Simmer for 20-30 minutes over medium heat, stirring regularly to prevent scorching, until the raw tomato flavor has cooked off and the sauce is thick. You know it’s thick enough when you drag a spoon through the sauce, it will part.

1 tbsp sugar

can of whole San Marzano tomatoes

5.

For the Crust and Assembly

1.

Into a stand mixer bowl, add active dry yeast and a teaspoon of sugar to room temperature water. Let bloom for 10 minutes until foamy. In a separate bowl, whisk together all-purpose flour, medium grind cornmeal, kosher salt, and cream of tartar. Pour dry ingredients into yeast mixture. Then add vegetable oil.

1 packet (2 1/4 tsp) active dry yeast

1 tsp sugar

8 ½ ounces room temperature water

12 ½ ounces all purpose flour

2 ½ ounces medium grind cornmeal

1 ½ tsp kosher salts

⅛ tsp cream of tartar

⅓ cup vegetable oil

2 tbsp vegetable oil

2.

Using a dough hook, stir the mixture on low speed for 1-2 minutes until dough is off the side of the bowl. Then, put speed to medium for 7-8 minutes to knead until smooth and elastic. If the dough is too hydrated, lightly flour a cooking surface and knead by hand for an additional 1-2 minutes until consistency is soft and tacky, but not sticky.

3.

Stretch dough into a ball and put it into a lightly oiled bowl, tossing to make sure it’s fully covered in oil. Cover the bowl with plastic wrap and sit out at room temperature for 60-90 minutes, or until it has doubled in size.

vegetable oil

4.

Lubricate a 12-inch cast iron skillet with vegetable oil. Grease your hands and coax the dough out of the bowl and into the pan. Push into the shape of a pizza by stretching and pushing the dough up to the sides of the pan. Let rest under cover of plastic wrap for 20-30 minutes. While this rests, you can start your tomato sauce (see recipe above).

vegetable oil

For the sauce

5.

Press dough to sides of the pan, and it should easily hold its shape. Optional: Lay down a layer of raw mild Italian sausage into a nice even layer before the cheese.

Mild Italian sausage, uncooked (optional)

6.

Place a layer of deli-style sliced Provolone cheese on top next, then follow with a thick layer of low moisture mozzarella. More cheese = more cheese stretch!

Deli style sliced Provolone cheese

Deli style low moisture mozzarella cheese

7.

Generously top cheese with tomato sauce until cheese is hidden. Then, sprinkle pre-grated parmesan on the sauce and drizzle olive oil on both the sauce and around the edge of the crust.

For the sauce

Pre grated parmesan

8.

Put into 425°F oven for 25-35 minutes, rotating once during baking until cooked through. Run a thin spatula around the outside edge to make sure that there’s no sticking. Slide pizza out the pan and wait at least 10 minutes before cutting and serving pizza. Enjoy!

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