Chicago Stuffed Pizza Master Class by Leo Spizzirri
Тәжірибелік нұсқаулар және стиль
To celebrate launching my new KZread channel, The Pizza Garage, I am sharing a master class on how to make Chicago Stuffed Pizza. The recipe is below in grams, volume and baker's percent. You can also get a printable copy of the recipes on my website: leospizzirri.com/recipes/
/ askchefleo
/ askchefleo
Make the dough 5:07
Make the sauce 27:30
Assemble the pizza 33:23
CHICAGO STUFFED PIZZA DOUGH 12 inch pizza
All Purpose Flour 700g or 5 1/2 cups 100%
Cold water 315g or 1 1/3 cups 45%
Corn oil 88g or 1/3 cup 13%
Kosher salt 11.5g or 2 tsps 1.6%
Granulated sugar 7.7g or 1 3/4 tsps 1%
Active Dry Yeast 11g or 1 1/3 tbsp 1.6%
1. Add the cold water to the mixer.
2. Add sugar.
3. Add yeast and whisk together. Let rest for 30 seconds.
4. Pour flour into the bowl. This separates the yeast and the salt. Then add the salt.
5. Put the bowl on the stand mixer and put in the dough hook. Start the mixer on 1st speed.
6. Add oil into bowl slowly. Don't go over second speed with this type of dough. Total mix time is 5-6 minutes.
7. Stop the mixer briefly and use spatula to scrape sides and bottom of bowl to loosen any flour that is on the bowl. Keep mixing until you barely see some dry flour on the bottom.
8. Turn dough out on bench. Knead dough for about 3-4 minutes.
9. Put dough back in bowl, cover with plastic wrap and let rest for 15 minutes.
10. After the dough has rested, divide the dough into 2 pieces. Fold edges into the middle and form a ball. Put each dough ball into a resealable container.
11. If you are making the dough for the next day, put the containers in the refrigerator until you are ready to use them. The dough needs to be at about 60 degrees F for rolling out, so take the dough out of the refrigerator about 90 minutes before you need to assemble the pizza.
12. If you are making the dough for the same day, keep the containers out in ambient temp for 4-5 hours.
CHICAGO PIZZA SAUCE
28oz can crushed tomatoes
4oz (1/2 cup) tomato paste
2oz (¼ cup) Extra Virgin Olive Oil
2 cloves of fresh garlic, chopped
½ tablespoon of Kosher salt
½ tablespoon of dry oregano
3 leaves of fresh basil
1. Pour the ground tomatoes into your bowl.
2. Add tomato paste and olive oil.
3. Add fresh garlic, kosher salt and dry oregano.
4. Roll the leaves of basil together and "smash" in your hands to release the essential oils. Hand tear into the sauce.
5. Use a whisk and blend the ingredients.
6. Put sauce to the side until you are ready to assemble the pizza.
ASSEMBLE THE PIZZA
Cold unsalted butter
Grated Parmesan cheese
1 recipe of Chicago Stuffed Pizza Dough (at about 60 degrees F)
Semola rimacinata flour (for dusting the dough)
1 recipe of Chicago Style Pizza Sauce
3 lbs shredded mozzarella (Whole milk or whole/skim mix)
Italian sausage (optional)
Pepperoni (optional)
1 Coat the pan with cold unsalted butter.
2 Add the grated cheese in the pan and coat evenly.
3 Take one dough ball and place in the bowl of flour to coat lightly on both sides.
4 Put a small amount of flour on your work surface and place the dough on top.
5 Use a rolling pin to roll out the dough into a round circle about 1/4 inch thick. Start in the middle and move forward. Turn 1/4 of way and repeat.
6 Lay the dough over the pan. Pat down the center. Lightly press the dough into the side of the pan. Make sure there are no air bubbles.
7 Use bulk sausage or remove meat from the casing. Because this pizza will bake for over 25minutes, you do not need to par-cook the sausage. Pinch sausage the size of a quarter and press onto the base of the dough.
8 Add the shredded evenly across the sausage or the base.
9 If you are using peppers, onions, or mushrooms, sauté briefly to remove water. Spread evenly on top of the cheese.
10 Stretch the second dough ball for the top.
11 To help the dough stick better, use your fingers and lightly spread sauce around the edge of the dough in the pan.
12 Lay the second layer of dough on top and lightly press.
13 Take the flat part of your fingers and pinch the dough against the side of the pan.
14 Cut a few little holes with your fingers to allow the steam be released and let the sauce seep in. 15 Add 2-3 ladles of sauce and spread all around the pizza. Then give it a little shake to even it out. 16 Get a sharp knife and trim off the excess dough around the edge.
17 If you are using pepperoni, add it to the top. Make sure to overlap the pepperoni on the previous slice.
18 Sprinkle some Parmesan cheese over the top and it is ready to go in the oven.
19 Preheat oven to 475 degrees and bake for 25-30 minutes.
20 After the pizza is baked, run your knife around the edge. Lift the pizza on a cutting board.
21 Cut the pizza into 6-8 slices. Enjoy the smiles on the faces of your guest
Пікірлер: 133
I was so disappointed when I couldn’t find the stuffed pizza video anymore. I am utterly delighted you’ve uploaded another on your new channel. Thank you so much, very much appreciated
Chef, I grew up in the suburbs of Chicago and we moved to Alabama when I was 11. I’m 53 and I’ve spent my whole life trying recreate the pizza I grew up on. I’ve watched no less than 50 videos on how to make Chicago pizza. The last hour watching this video I felt like I was in a Master Class. It’s one thing to follow a recipe but I’m the type of person who likes to know why I have to use a specific ingredient or technique. Thank you for taking the time to teach everyone how to make the best pizza in the world!
@thepizzagarage
7 ай бұрын
Thank you for the kind words and Thank you for watching!
So glad to come across this. Move from Chicago to Tennessee and they don’t get or understand pizza here.
Your dough recipe is genius! I followed it to the gram. Substitutions: 50% high quality unsalted butter / 50% lard vs oil, and slightly wrong flour; 12.7% vs 11.3% protein. Sue me, it is what the store had. Mixing withKitchen Aid/dough hook took way less than 6 minutes to get to "bowl clean". Adding the fat slowly really helped the dough "come together". No scraping of the bowl needed. I stopped the mix at 5 minutes, kneaded as directed, covered and let rest 30min, then cut in half, put into two 50oz plastic containers with lids and let sit. About an hour later, my wife heard a "pop" noise; the dough was proofing. We did not make full stuffed pizza, and I used different sauce recipe from another YT channel. I used a good pan, buttered, cheese dusted it fully, and it looked just like your video. Rolling the dough was super easy, no fuss, sticking, spring back. Once big enough to cover the pan, folded in 1/2, draped into the pan. Done. Lots of mozzarella, some provolone, sausage, topped with sauce and finished with dusting of Parmesan. Into a 470°F oven for 25 minutes. Done. Cooled for 15 minutes. Butter knife around the sides to unstick crust from pan, and vice grips for pan lifter and it just came out. Not stuck on the bottom at all! I've ordered a "real pan" and pan gripper for future cooking projects. The wife's comment after the first bite: "you nailed it". This was a great, crunchy crust, not burnt and everything cooked to perfection.Thanks for sharing the wisdom.
@thepizzagarage
7 ай бұрын
That's awesome! Great job! Thanks for the update and for watching!
Thank you for the updated videos. Just so you know, other than your awesome recipes and teachings, your voice, tone and overall personality is what we really like!
Sad all those old videos were deleted. Why? I remember there were some with your mother and grandma. It's always a pleasure learn from you Leo. You're a great instructor and your pizzas are phenomenal! I would love to see you making Sicilian style pizza please, with thick crust.
@thepizzagarage
Жыл бұрын
Thank you as always Gisel! We are remaking everything but now we have the opportunity to fill in all the things we missed. The new videos are will feature updated and revamped formulas as well. We definitely have plans to do Sicilian pizza. Thank you again for subscribing and watching!
@giselsilva
Жыл бұрын
@@thepizzagarage great news then! I hope I can visit in person one day and mangia che ti fa bene 😂
Leo, thanks for the great explanations for every step. This keeps novice cooks from making mistakes, since they know WHY they’re doing something.
@thepizzagarage
7 ай бұрын
Thanks for watching!
Lard is better for you than Canola oil or corn oil.
I’ve been waiting to find a pizza chef like you for 12years! Thank you!
You are an amazing instructor! 👍
@thepizzagarage
Жыл бұрын
Thank you 🙏
When I moved to Elmhurst in February of 1984, I quickly became acquainted with the Nancy's Pizza on York Rd and it was amazing. Over the years living in the Chicago area, I tried many different kinds of pizza but the Nancy's Stuffed remains my favorite to this day.
Leo I'm so glad I found you again. I wondered where you went! I used your recipe several years ago and I love it!
Hey Leo, I too am from Chicago. Born and raised! Moved to Atlanta, GA in 1992 and have not had the opportunity to make a stuffed pizza until your video! My son and I followed your instructions as close as we could as we are kind of clumbsy, but we did it. I'll let you know how it turned out. I want to know the name of your restaurant as I would like to visit it when I come to Chicago in July!
Glad to see people saying they use lard instead of oil, about to do this with some wagyu tallow 🤤
Damn, this is one of the best 👌 pizza dough recipes/instructors/teachings I've ever watched here on KZread, and as for the Oil/Fat choices,the fats from meats are far superior for your health than the toxic Canola, Vegetable oils. Grandmother was a wise woman!
To make authentic Chicago deep dish (or stuffed) you need two things--lots of oil (2.5-3 Tablespoons for every cup of flour) and a short mix/knead time (1 minute mix, 2 minute knead). This is how you make biscuits--lots of fat and very little kneading--what you're making is bread with tomato sauce and cheese on it.
This was awesome! I needed a little refresher
Both my wife and I were raised in Chicago in the 60's, and know well the great pizza places that where there and the newcomers during the 70's. We now live in the Seattle-area, and there are only a couple of good-great pizza places that rival Giordano's, Gino's East, Papa Milano's (now gone), Uno's, Due's, etc. I've taken a stab over the decades to reproduce a Gino's-type pizza, without much success. Your stuffed pizza looks fantastic, easy enough to make and is a very low-fuss recipe. We will definitely follow-up on the flour tip, buttering and cheese dusting the pan. You make this look super easy, and I'm ready to tackle another pizza, after we eat our current 1/2 deep-dish in the fridge.
@thepizzagarage
7 ай бұрын
Wow, I can't believe you mentioned Papa Milano's! I'm actually friends with the family! There are rumors that the kids may be trying to reopen it soon... Thanks for watching!
@numbr6
7 ай бұрын
@@thepizzagarage I know the venue on State & Rush is now a bank 🙁Ate there all the time. Nice to hear they may re-open. Their pizza and ravioli were both memorable: excellent, unique and delicious!
AMAZING!!!!! Can't wait to see you at Pizza Fest this weekend!!
Just made it. Everyone loved it.
@thepizzagarage
Жыл бұрын
Thank you for watching, I’m glad it was great! Please subscribe and share this channel with your friends, we need your support! Next video coming soon!!!
Love your stuff ❤
You have no idea how happy I am to find this video! I was looking to watch that old video again and couldn't find it, haha
This video was great. I really enjoy your explanation on each step! Made this today and was very impressed. I need to practice rolling the dough to make a better fit for the pan. Thanks so much for sharing!
thank you so much for this video! this has been my greatest challenge yet in pizza making. I followed your recipe and it came out exquisite! thanks again, chef. you're among the best!
Glad I found Leo back!
Your videos are a breath of fresh air!! I love watching and appreciate your thoroughness. You’re an AWESOME instructor and Pizzaiolo!! Thank you very much for the great videos. I can’t wait to make your Chicago Stuffed Crust pizza.
@snow86241
Жыл бұрын
Just to be clear this video is not about the "stuffed crust" pizza because that one is where the crust has cheese and/or other things stuffed inside it. Chicago is known for it's "stuffed pizza" period, where the entire pizza base has cheese and toppings stuffed into it. (which is the pizza in this video)
Loved this! Thanks. Had just made deep dish yesterday and since it was fresh in my mind, I learned a LOT.
@thepizzagarage
Жыл бұрын
Wonderful!
Thanks for this . . . it's the real deal! No better recipe and detailed instructions anywhere.
@thepizzagarage
Жыл бұрын
Glad it was helpful!
Giving this a try! The most amazing step by step instructions!
@JoHn-if6wy
6 ай бұрын
Did you find it to your liking? It does look delicious but i found it rather disgusting. The problem is that the 2inch cheese just gets melted rather than having a nice cooked cheese on top. Was kind of dissapointed. Had to throw it away.
Thank you so much for this. I'm no where near Chicago (or any city really) and would never have the opportunity to try pizza like this if I didn't make it myself. Your directions and explanations were clear and the pizza was awesome. Thank you!
Impressive knowledge and great detailed instructions! I’ll definitely give that one a try. Thank you 🙏
@thepizzagarage
7 ай бұрын
Thank you for watching!
A work of art! 🔥❤️
@thepizzagarage
Жыл бұрын
🤘
Look divine what a recipe!
Leo, you're a rock star 💪💪
I happen to suffer from COPD ( compulsive obsessive pizza disorder) & I totally appreciate your tutorial s
@thepizzagarage
7 ай бұрын
LOL That's funny! Thanks for watching and I hope you never recover!!!
Outstanding! Really appreciate you taking the time to revisit the classics that were deleted. Thank you! Which brands of cheeses, pan (the anodized) and the gripper that was featured in the video? Did you use the home oven for this bake?
Really enjoyed watching your video. Also, I'm from chicago/Breywn area. And my younger brother has been working for Turano Baking Company for the past 20 years.
@thepizzagarage
9 ай бұрын
Wow, my father worked for Turano for 30 years!
Chicago has the best pizza. We have a unos where I live in MI that they have in Chicago. That was the first deep dish pizza I had when I visited there.
@thepizzagarage
7 ай бұрын
Uno's is definitely one of the historic spots for Deep Dish pizza when visiting Chicago! Thanks for watching!
So much valuable information in one video. Luv your work, Leo.
@thepizzagarage
7 ай бұрын
Glad you enjoyed it! Thank you for watching!
@georgepapp3913
7 ай бұрын
@@thepizzagarage I’m getting a Chicago pan from Lloyd’s for Christmas just so I can make your pizza. Seriously, superb video. I can only hope for more 1 hour master classes.
Thank you!!!
@thepizzagarage
7 ай бұрын
You're welcome! Thanks for watching!
Damn that looks good 👍💯
Love your videos Leo. We just bought a Solo Pizza Stove and are having a blast making pizzas. I have watched a lot of videos, and by far, you have the best pizza making videos on KZread. You mentioned using clean Lard, which we call Tallow here in Texas, or using bacon grease. Do you need to melt the Lard/Tallow or the bacon grease before you put it in the mix? Does it need to be in a liquid form, or can you put it in as a soft solid form?
Thank you for using KA, It’s always easier to find KA in the store then Ceresota.
Useful info, but please use normal widescreen video instead of the Instagram postage stamp.
You’re an artist because good Lawd that’s an amazing looking pie ! I can usually do 3 slices of a pie like that 😎
@thepizzagarage
7 ай бұрын
That's awesome! Thanks for watching!
Hi, looks good! What is the reason that your hydration percentage is only 45% ? Thanks
I have a question. For the recipe you used in another video (for another company), you top the pizza with plain crused tomatoes and a sprinkling of parm. What's behind the thinking in this recipe of making what seems to be a recipe that resembles marinara that you'd put on top of pasta?
Metric - I love you!
How did I miss the new channel? Great this is back and with a written recipe, especially for the crust. What about a starter/poolish based version of the crust? What about Caputo 00 pizza flours? I have used Caputo Pizzeria and it was great, but that was using my starter and a basic pizza dough. I always make in one of my 12" cast iron skillets. 45% hydration? Is that due to the flour? My pizza dough is usually 60-65% with Pizzeria flour.
So glad I found this video when I was looking for the previous one! I was gifted a 14" pan - how do I scale this recipe up to make a pizza that fits my new pan? Thanks for any info!
@mbrodd
Жыл бұрын
I'm thinking 1.35 times the 12" recipe ?
Hi chef Leo, is there a trick to avoid the dough from sticking to the kneading machine (industrial, no kitchen aid), it is hell to clean it off everytime.
Hey chef ,really enjoy your videos, keep up the good work. Being from Chicago I have a serious question, Cubs or Sox fan?
@thepizzagarage
Жыл бұрын
Cubs!
HOW MANY OUNCES IS THE DOUGH AND WHAT SIZE PAN IS IT YOUR USING ??? THESE ARE WHAT WE ARE INTERESTED IN, THANK YOU. GREAT VIDEO
New here! I cant wait to try this recipe. I’m curious if Instant Yeast can also be used or if it must be active yeast for the rise. I only have instant yeast and hoping that it will be ok.
@thepizzagarage
6 ай бұрын
Instant yeast will work the same! Thanks for watching! 🤘
I have an absolute passion for making good pizza. If I go to a restaurant and taste a pizza I like I've got to be able to replicate it at home. I can't get anything like stuffed pizza where I live so thank you so much for giving this master class on how to make it. You are amazing. New subscriber here.
Hi Chef Leo... I made this awesome pizza over the weekend and it came out amazing! Thank you very much for the Master Class. One question though. If I want to use Bacon Grease instead of the Corn Oil, do I need to liquidfy the Bacon Grease first? If so, what's the best way to do that?
@thepizzagarage
Жыл бұрын
You can use the bacon grease solid, by the time you get to that point and add it to the mixer, it will melt and get to where it needs to go. Back in the day we used Lard and it was always used solid. Thanks for watching!
Does it come out flaky like Giordanos? Will I never achieve that texture without a sheeter?
@thepizzagarage
6 ай бұрын
This will come out just like Giordano’s. Use a rolling pin to sheet the dough into an even layer. Also, don’t use too much fat in the bottom of the pan, it will cause the crust to become soft and somewhat soggy. Just add a thin layer of margarine, not butter and you will achieve the flakiness that you’re looking for! Thanks for watching! 🤘
Awesome video and just the info I need to mkae my first stuffed pizza. What is the ratio of whole/part skim moz?
@snow86241
Жыл бұрын
50/50 I believe
@thepizzagarage
Жыл бұрын
50/50 is typical
@nestlund
6 ай бұрын
Probably is using 50/50 grande
Which one is the best chicago pizza recipe?? The old one (in the other youtube channel) or that new one ?
@snow86241
Жыл бұрын
Chicago pizza has at least 2 different types: deep dish (made in a deep pan) and tavern style (thin cracker like crust), and within deep dish is this video yet another classification called deep dish stuffed (which has two different dough layers)
I will be making and serving this beauty while watching the Niners spank and enilate the Chiefs!! Go SF 49ers!!!
P.s. I heard Trader Joe’s has a super good pizza seasoning blend Has anyone tried it ??
@thepizzagarage
7 ай бұрын
I've never had it but I know that Trader Joe's is pretty picky when it comes to the items they carry in their stores. Guess it's time for a trip to TJ to find their pizza seasoning! Thanks for watching!
What happened to that 2017 video?
Is lard also compared to crisco?
@thepizzagarage
Ай бұрын
Lard is made from pork and crisco/shortening is made from vegetables. You can replace one for another or use any type of oil you wish. Corn oil is popular and back in the day so was lard but we had this transition period in the 90’s where we started seeing shortening and canola/olive oil blends used. Also, clarified butter will do the same.
Oh my god i cant find Chef Leos recipe can anyone please help me im running out of time !
@thepizzagarage
7 ай бұрын
Which one are you missing?
What's weird to me is the KA '00' Flour is 11.5% protein and this AP flour is higher. Yea - these are the reasons I don't make pizza. it's just too much, everyone has a different recipe and nothing usually makes sense to me.
I made this. Turned out great but I was very let down by the crust... the dough recipie sure seems to be missing depth in flavor and texture compared to what ive had in pizzerias with stuffed pies
@thepizzagarage
7 ай бұрын
Sorry to hear that. This is a quick dough and typically made in the same day that its baked. The crust is more biscuit like without much fermentation. My suggestion would be to make the dough with cold water, bench rest covered for a couple hours, then refrigerate for a day. On the second day, let the dough sit on the counter for at least 90 minutes then roll it out and build your pizza. That should make a big difference. Let me know how it goes! Thanks for watching!
Link to the pan?
@thepizzagarage
7 ай бұрын
Here you go! The pans I use are from Lloyd Industries. This link will have this pan in ever size: lloydpans.com/catalog/product/view/id/1797/s/straight-side-pans/category/231/
I can comfortably eat 3 slices, the whole thing if i force myself
@thepizzagarage
7 ай бұрын
I like the way you think! Thanks for watching!
The link for your website doesn't work Leo.
@thepizzagarage
11 ай бұрын
Thanks for the heads up, it’s fixed now! I appreciate your help!
@patg4246
11 ай бұрын
@@thepizzagarage Can you show us how to make a 12" deep dish or stuffed spinach pizza? I see no one on the KZread has done that?
@thepizzagarage
11 ай бұрын
@@patg4246 I’ve temporarily stopped filming for the summer because this is my busy season with all the restaurant clients that I’m involved in but we actually have our first planning meeting set up in a couple weeks to discuss getting back in front of the camera and making pizzas again. I’ll throw those ideas in the pot, I haven’t made a spinach pizza in so long! I think it’s time!!!! Thanks for watching! 🙏
What weight of bacon fat?
@TEDodd
Жыл бұрын
Same weight regardless of the fat used.
@christopherkuhlman3469
Жыл бұрын
Thank You great question, I am cooking bacon now will save the fat.
×2 speed was needed for this vid, for me anyway.
I made this....and I think I could do without the top layer....to much dough for me
@thepizzagarage
Жыл бұрын
The stuffed pizza is much heavier than the classic deep dish from Chicago. In comparison, you should make my deep dish recipe next and see what you think. The recipe is in a reel on my Instagram channel is you go to @askchefleo. Thanks for watching!
Hi, This is Eunice, We are a professional delivery bag manufacturer, such as food delivery bag, grocery delivery bag, pizza delivery bag. We have our own factory to produce products as per your requirements. But how can I contact you?
@thepizzagarage
7 ай бұрын
You can go to my website, www.leospizzirri.com, and submit an inquiry or email info@leospizzirri.com
First time watching your video...dude, you talk too damn much!!! Ja, ja, ja. Yes, the pizza looks delicious. 👌🏼 I will make this tomorrow. Gracias.
Dude, you made a marinara sauce, NOT a typical Chicago deep-dish tomato sauce, which is just crushed tomatoes and seasoning. Knock it off with all of that oil, garlic and tomato paste.
@thepizzagarage
7 ай бұрын
mmm, just like mamma used to make...crusted tomatoes and seasoning, dry I'm sure too right? How much garlic salt and onion powder do you add?
@nestlund
6 ай бұрын
Giordanos uses some olive oil and garlic along with fresh basil and chili flakes.
@mikeymutual5489
6 ай бұрын
@@thepizzagarage Is this some kind of not-too-clever slam? Your take on making a sauce like Giordano's is off-base. Substitute some cooked-down onion and garlic for the raw garlic (which is terrible idea for pizza sauce in the first place), and you might actually get close next time.
@mikeymutual5489
6 ай бұрын
@@nestlund Yes, I realize now that he is attempting to make a Giordano's-type pizza sauce, instead of Lou Malnati's fresher-type sauce. This sauce will have some cooked-down onions and garlic.
@thepizzagarage
6 ай бұрын
@@mikeymutual5489 lol you think Giordanos cooks their sauce or even an onion? Do your homework brother, it comes out a can straight from Escalon in Modesto California…
So....what happened to the old video, too much nudity, swearing, info on how to make bombs, or cyanide ...what could a pizza video possibly have in it to get scrubbed off of KZread?
@thepizzagarage
11 ай бұрын
worse, jealous ex-business partner who deleted everything on the channel in hopes that he would sell classes instead of inspiring people with the information I provided in the previous videos on that channel.
@theghostofsw6276
11 ай бұрын
@@thepizzagarage Aaah....I see. Well...I hope he gets bent over, and receives a huge dose of karma up his ass then! Thanks for the video, Buddy....I'll be sure to make it someday.
Too much talking
@thepizzagarage
5 ай бұрын
Go watch tic tock videos then…