Creating delicious homemade deep dish pizza with Gemma's guidance

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 you're getting two videos today is thanks to my partnership with Good Cook, so after this video I want you to go over to the Good Cook 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 the information about the Good Cooks tools that I use. Okay, we're gonna start out by making our dough on a stand mixer. Into a bowl we're going to add in our flour, cornmeal for a 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 of 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 so 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 is you don't need a thermometer, you put 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 bit 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 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. 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 with the cornmeal and everything and it has a little 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's my dough, it looks lovely. I have a nice big bowl here then I'm gonna proof it in. So what I'm gonna do is put my dough in there, I have a little drop of olive oil that I'm gonna 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 good cook, 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 pizza on the other side. And because of the base it gets really lovely and crisp. I love 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 really fun thing to do. So there we go. Now I'm going to take a rolling pin and you want to roll a big pizza you're talking 16 inches by 16 inches 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 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 and 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. 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 it 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 have 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 I have all of my pizza toppings and I am just going to start to layer them into the pizza. So I'm starting out with my sauce and you are going to need a lot of sauce for this pizza and you're going to be real generous with it. I have a recipe for really easy pizza sauce on my website, it's super easy to make, five minutes in a blender makes really good sauce. There we go, lovely. Next I am going to add some cheese. You can use whatever 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 on a pizza. I have some black olives, quintessential on a 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 feel free to 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 and trim the pizza just so you have a nice finish to the top of it. Lovely. 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 425°F or 210°C for roughly 45-55 minutes or until lovely and golden brown. 45 minutes later and this is what I have, an 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. 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, 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.