Chicago Deep Dish Pizza Done Right | Cast Iron Pan Technique

Chef Tom has his take on the iconic Chicago Deep Dish Pizza. Prepared in a cast iron pan and loaded with cheese and just the right amount of sauce, it still maintains a light & flaky crust on this incredible tasting pizza. Grab a slice without ever having to visit the Windy City.


► FULL RECIPE: https://www.atbbq.com/blogs/recipes/c...

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Products
Yoder Smokers YS640s Pellet Grill: https://www.atbbq.com/products/yoder-...

Yoder Smokers Wood Fired Oven: https://www.atbbq.com/products/yoder-...

Lodge 10.25 inch Cast Iron Pan: https://www.atbbq.com/products/lodge-...

Marsh Hen Mill Stone Ground Yellow Cornmeal: https://www.atbbq.com/products/marsh-...

Caputo Dry Yeast: https://www.atbbq.com/products/caputo...

Antimo Caputo "00" Pizza Flour 2.20 pounds: https://www.atbbq.com/products/antimo...

Texas Olive Ranch Extra Virgin Olive Oil: https://www.atbbq.com/products/texas-...

Cattleman's Grill Italiano Seasoning: https://www.atbbq.com/products/cattle...

Urban Slicer Pizza Mojo White: https://www.atbbq.com/products/urban-...


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00:00 Chicago Deep Dish Pizza
00:47 Start making the dough
01:38 Mix the dough in the food processor
03:08 Knead the dough / allow it to proof
03:50 Make the pizza sauce
05:57 Divide out the dough
06:44 Roll out the dough
07:38 Place the dough to the pan
08:25 Fill the pan with ingredients
10:08 Move the pan to the wood fired oven
11:23 Take the pizza out and slice it up
12:49 Like and subscribe