Jeff Mauro from Food Network Reveals His Chicago Deep-Dish Pizza Recipe
In celebration of National Pizza Day on February 9, Chicago-based Food Network star Jeff Mauro shared a cherished deep-dish recipe with Us Weekly that reflects his roots.
As a proud Windy City native, Mauro, 47, certainly knows how to craft the ultimate version of this iconic dish. “I’ve spent several months reverse-engineering my favorite deep-dish pizza from [renowned Chicago establishment] Lou Malnati’s, and this comes pretty darn close. It’s fun to make it once, but even more enjoyable to perfect it!” Mauro revealed to Us.
He added: “Ensure your dough is ready to stretch. If it resists, allow it to rest for an additional 15 minutes. It must be pliable to create that thin wall around the edge of the pan.”
Scroll down for his ideal deep-dish recipe:
True Chicago-Style Deep-Dish Pizza
INGREDIENTS
1. 1 tsp granulated sugar
1 packet (2 1⁄4 tsp) active dry yeast
18 oz all-purpose flour (approximately 3 1⁄2 cups)
2 tsp fine sea salt
1⁄8 tsp cream of tartar
1⁄2 cup plus 3 tbsp corn oil, plus extra for oiling the bowl
1 tbsp melted unsalted butter
12 oz deli sliced part skim mozzarella
1 lb bulk Italian sausage
8 oz thinly sliced pepperoni
1 28-oz can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish
INSTRUCTIONS
1. In a bowl, mix sugar, yeast, and 11 oz room temperature water (around 80 degrees) and let bloom for 15 minutes. In the bowl of a stand mixer, combine flour, salt, and cream of tartar. Once the yeast has bloomed, add it to the dry ingredients along with corn oil. Gently mix with a rubber spatula until a coarse ball forms.
2. Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and let proof until doubled in size, about 6 hours. Punch down and allow the dough to settle for an additional 15 minutes.
3. Set an oven rack in the middle and preheat to 450 degrees. Grease the bottom and sides of a 12-inch cake pan or traditional Chicago-style pizza pan with melted butter. Using your hands, spread approximately 3/4 of the dough across the bottom and up the sides of the pan (reserve the remainder for future use). Cover the entire bottom with mozzarella, right up to the edge. On one half, add a thin, even layer of raw sausage. On the other half, layer pepperoni. Top with a handful of crushed tomatoes, spreading them to the edge. Evenly sprinkle grated Parmesan on top.
4. Bake, rotating halfway through, until golden brown around the edges, approximately 25 minutes. Allow to rest for about 5 minutes, then gently lift the pizza from the pan or slice it directly in the pan like a pie!
Don’t forget to tune in to the season finale of Food Network’s Worst Cooks in America: Reality Check, hosted by Jeff Mauro and Tiffany Derry, airing on Food Network Sunday, February 1 at 8pm ET.
