Hi Bold Bakers! Today I'm embracing big dishes. I am gonna show you how you can make a Chicago
style deep-dish pizza big enough to feed an entire family. And for dessert, an enormous
cinnamon roll made in a skillet. Now the reason that you're getting two videos today is thanks
to my partnership with GoodCook, so after this video I want you to the GoodCook page,
follow them, and check out how you can make that cinnamon roll. As always, the recipe
can be found on BiggerBolderBaking.com along with all of the information about the GoodCook
tools that I use. Okay, we’re gonna start out by making out dough on a stand mixer.
Into a bowl we’re gonna add in our flour, cornmeal for nice texture, salt, sugar, and
then our yeast. Now our yeast we’re gonna put on the other side of the bowl away from
the salt because you don't want to lay them directly on top each other, so the other side
of the bowl is totally fine. And then we’re just gonna turn on our machine and just let
these mix up together really quickly. Okay it’s been a few seconds, that's all nice
and mixed up together, so here I have some water, now you want water to be blood temperature
when you're making doughs and bread. So the way you test that, you don't need a thermometer,
you want your finger into the water and if it’s just warm or you can barely feel it
around your finger, that means it’s blood temperature, so it’s perfect. Now into our
water we’re going to add in some olive oil. So now turn your machine back on to like a
medium speed and we’re gonna add in our liquid. Now when you are making pizza dough,
cinnamon rolls, whatever it is, always hold back a little of the liquid, because you might
not need it all, or you might need a little bit extra. So just keep an eye on your dough
and make a good judgment call of what you think you might need. And then soon you'll
see your dough come together in a ball like this. When it cleans the bottom of the bowl
and it’s all forming into one ball, that’s what we’re looking for. So now what you
want to do is leave this on a medium speed or so and let it knead for around 6-8 minutes
and the gluten will develop. So we’re just gonna let this do its thing. So now in case
you're wondering, this dough could be used for a regular thin pizza as well, that's totally
fine, there's not a huge amount of difference between this and say a thin crust pizza, the
thing about this is that it is a little bit crisper and with the cornmeal in it and everything
it has a bit of a different texture. It's not as fluffy, but really, really good. Okay,
so time is up, it’s been 8 minutes, the dough is looking good, now I'm gonna take
it off the machine. So here is my dough, it looks lovely, I have a nice big bowl here
that I'm gonna proof it in. So what I'm gonna do is just put my dough in there, and I have
a little drop of olive oil that I'm going to pour into my bowl, and then just coat your
dough and the bowl with the olive oil. This helps because when you're proofing the dough
it will just rise up so much easier, it won’t strain your dough. One very important thing
when it comes to making doughs is to keep it nice and snug. So we’re gonna cover it
in cling wrap to keep the air off it, because it likes to be nice and warm, and then I'm
gonna put a tea towel on top just to make it extra nice and warm. Now what we want to
do is just set this aside at room temperature for roughly an hour and a half to two hours
until it doubles in size. So now to make this pizza you need the right pan. So here I have
a GoodCook nonstick double-sided deep-dish pizza pan. Now, what do I mean by double-sided?
Well here we’re going to make Chicago style pizza like we’re doing today, but when you
think to yourself maybe I don't like Chicago style pizza, maybe I'm more of a thin and
crispy kind of a person, boom! Right there, turn it over and you can make a thin and crispy
on the other side. And because of the base, it gets really lovely and crisp. I live products
that have a dual purpose and this is one of them. So I'm just gonna set it over to the
side and we’re just gonna have a little look at our dough and roll it out. So our
dough is lovely and bubbly, this is exactly what I want, so I'm just gonna turn it out
onto a floured surface, look at that. I love making doughs because it’s such a slow process
and you get to do it step by step by step, and you have to follow everything exactly
and it’s just a really fun thing to do. So there we go, now we’re going to take
a rolling pin and you want to roll a big pizza, you're talking 16”x16” because our pan
is 14” so we’re making a big pizza here. Try and make it as round as you can. Now the
thing about working with doughs is that sometimes if you feel your dough is pulling back too
much while you're trying to roll it, take a step back, let it sit for around 10-15 minutes,
let it relax and then go back and try to roll it again. You'll find it so much easier. So
this is the right size, now what you want to do when you're moving a big piece of dough
like this is just roll it up onto your rolling pin, it just makes it so much easier to move,
and then lay it into your dish. Okay, perfect. Now what we’re going to do is just pull
the dough over the edges. It’s a nice flexible dough, so just work with it a little bit,
give it a little bit of a squeeze, and then just pull it over the rim. Let the dough hang
over the edge a little bit in case in shrinks during baking. Okay that’s it, that’s
our base, now we’re gonna get to my favorite part which is the filling. So now if you've
been to Chicago, and had a true Chicago style pizza you’ll know that they every single
topping and cheese imaginable in there. They don't hold back, they go all for it, and that's
what I'm gonna do today. Here I have all of my pizza toppings, and I'm just going to start
to layer them into the pizza. So I'm starting out with my sauce, now you are gonna need
a lot of sauce for this pizza, and you’re gonna be real generous with it. I have a recipe
for a really easy pizza sauce on my website, it’s super easy to make, 5 minutes, in a
blender, makes really good sauce. There we go, lovely. Next I'm going to add some cheese.
You can use whatever kind of cheese you like, mozzarella, fontina, anything at all. Something
that's nice and stringy. As you can see I'm very generous with my cheese. Perfect, now
here I have some roasted peppers. I roast them off before because it makes them nice
and sweet and really nice to eat. Scatter a few of those on top. I have some cooked-off
mushrooms here, one of my favorite things to have in a pizza. I have some black olives,
quintessential on pizza. There's something about them that's kind of nostalgic, some
sliced black olives. And then, pepperoni, because in my opinion you cannot have pizza
without pepperoni. But honestly, put on any toppings that you like. Gorgeous. Now I'm
gonna repeat what I just did and add on more sauce, more cheese, and more toppings. So
once all your toppings are on there, I'm just gonna grab a scissors or you can use a knife,
and just go around no trim the pizza. Just so you have a nice finish to the top of it.
Lovely. [Laughs] Look at this giant pizza! No joke, this must weigh, I’d say, around
5 pounds. Oh my gosh, it’s absolutely incredible. So we are going to pop this now into a nice
hot oven and bake it off. Bake your pizza off at 425ºF or 210ºC for roughly 45-55
minutes or until lovely and golden brown. 45 minutes later and this is what I have.
And amazing super heavy Chicago style pizza. I can't wait to cut this. I know my pizza
is done because my crust is nice and crispy, and my toppings are really golden brown. So
I have my pizza cutter, and to be honest with you I'm not 100% sure that this guy is big
enough to go through this pizza but we’re gonna find out. [Laughs] Sometimes I think
I surprise myself. And I have to say that this is like a legit pizza. The base is nice
and thick which is what you want, it has that nice texture from the cornmeal, and then layers
of tomato, toppings, cheese, oh my gosh. Without a doubt, you're gonna have to try this. I
really hope you enjoyed this episode, but there's even more so make sure you go over
to the GoodCook page and check out my giant cinnamon roll recipe. I’ll see you back
here really soon for more Bigger Bolder Baking.