When you think of Chicago pizza, you're probably picturing deep dish...and for the most part you'd be correct. BUT, what if I were to tell you that some of Chicago's most famous deep dish spots are ACTUALLY serving you something else?! This is Pan Pizza or Pizza in the Pan, and though there are similarities, this dish is a different beast entirely. Historical spots like Pequod's and Burt's Place have been serving these pies up for decades. I caught up with Robert Malesky, owner and operator of Millie's Pizza in the Pan--a relatively new Chicago spot that's been making waves in the national pizza scene--to show me the ropes. Then I'm headed back to the casa to translate this beast of a pie to the home kitchen. Let's get cooking! 🤘🏼 Adam

Full Recipe: https://www.adamwitt.co/allrecipes/z6...

THE GEAR....
Sturdy Metal Spatula - https://amzn.to/48xPjMi
14x2 Non-stick Pizza Pan - https://amzn.to/48Uq5Y4
Pizza Rocker - https://amzn.to/4aZl3M2
Pizza Cooling Rack - https://amzn.to/47xfeCl
Pizza Pan Gripper - https://amzn.to/48xPc3k
Baking Steel - https://bakingsteel.com/collections/s...
Pizza Tray - https://amzn.to/41ZXeQ7
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RECIPE...

DOUGH
Bread Flour: 470g
Water (95-105F): 280g
Neutral Oil: 22g
Instant Yeast: 10g
Sugar: 6g
Kosher Salt: 6g
Black Pepper, finely ground: 3g

Mix dough, autolyse, mix until gluten forms. Let rest overnight in fridge.
The next day, remove the pizza from the fridge and let it warm up at room temperature for one hour. Use a combination of crisco and baking spray to line your non-stick 14x2 inch pizza pan (see video).
Place the dough into the pan and use the “slap and press” technique to take the dough all the way to the edges. Dimple the center with your fingers being sure to leave a 1 ½ inch gap between the edge of the pizza and center. Allow the pizza to proof until nearly doubled in size which can take anywhere from 45 minutes to 2 hours depending on how cold your kitchen is.
1 hour before baking, adjust the rack of your oven to the lower middle position, and preheat it to 500F for at least 1 hour before baking.
Build the pizza. Lay the cheese slices on the pizza ensuring that they slope onto the walls of the pan and cover the center of the pizza. Spoon on a generous (2-2 ¼ cups, 18oz) of sauce in the center and spread it into a neat circle. Add whatever toppings you’d like making sure to not add delicate toppings until later into the baking process (see note).
Place the pizza in the center of the the oven rack and bake for 22-25 minutes (this could vary depending on your oven, each oven is different), rotating the pizza at the 10 minute mark to ensure even cooking.
Remove the pizza from the oven then use a spatula to release it from the pan. Immediately transfer the pizza to a cooling rack and allow to cool for 5 minutes before slicing.

Notes:
This dough is a 59.6% hydrated dough.

SAUCE
One (28oz can) San Marzano Tomatoes, crushed
1 Garlic clove, minced
1 Tbsp Olive Oil
1 Tbsp Sugar, to taste
2 tsp Kosher Salt, to taste

Full Recipe: https://www.omnivorousadam.com/allrec...
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TIMESTAMPS...
Intro (0:00)
Welcome To Milly's (0:30)
Milly's Taste Test (7:30)
Honorable Mentions (8:50)
The Dough (9:40)
The Sauce (10:41)
The Gear (11:53)
The Dough Pt 2 (13:45)
Build! (15:19)
The Toppings (18:43)
Cook! (19:30)
Final Touches (19:58)
Taste Test (21:37)
Final Thoughts (22:31
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#Pizza #PanPizza #CastIron #Chicago #DeepDish #PizzaRecipe #Food #Cooking #Recipe #OmnivorousAdam