Jeff Mauro's Chicago-Style Deep-Dish Pizza | Food Network

Cook along with Jeff as he shares his secrets for authentic deep-dish pizza loaded with pepperoni, sausage and mozzarella! #JeffMauro #FoodNetwork #DeepDishPizza Get the recipe ▶ https://foodtv.com/46weHl0 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! True Chicago-Style Deep-Dish Pizza RECIPE COURTESY OF JEFF MAURO Level: Intermediate Total: 7 hr 25 min (includes rising time) Active: 25 min Yield: 8 slices Ingredients 1 teaspoon granulated sugar 1 packet (2 1/4 teaspoons) active dry yeast 18 ounces all-purpose flour (about 3 1/2 cups) 2 teaspoons fine sea salt 1/8 teaspoon cream of tartar 1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl 1 tablespoon melted unsalted butter 12 ounces deli sliced part skim mozzarella 1 pound bulk Italian sausage 8 ounces thinly sliced pepperoni One 28-ounce can whole San Marzano tomatoes, crushed by hand Grated Parmesan, for topping and garnish Directions Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed. Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes. Position an oven rack in the middle of the oven and preheat to 450 degrees F. Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm. Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork Jeff Mauro's Chicago-Style Deep-Dish Pizza | Food Network https://www.youtube.com/watch?v=blSp5UkwRBE