Chicago deep-dish pizza in the style of Pequod's, served as pizza donuts with basil gel
Binging with Babish · ♥ 67.6K likes · 3.6M views · 8 min video
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Ingredients
Method
Techniques
- 10 whole tomatoes on the vine
Cut a shallow cross in the bottom of each tomato and boil about 30 seconds until the skins split, then shock in ice water and peel.
- olive oil
Rough chop the tomatoes and cook them in a big pot with a splash of olive oil and a little salt.
- salt
- 1 stem fresh basil
- 1 tsp dried oregano
- 1 tsp dried garlic
Add a stem of fresh basil, a teaspoon of dried oregano and a teaspoon of dried garlic.
- 1 tube tomato paste
Simmer about 90 minutes to reduce by roughly half, then stir in a tube of tomato paste.
- vegetable oil
Season the aluminum pan like cast iron: coat with a thin layer of vegetable oil and bake upside down at 450F for one hour, re-oiling while warm and repeating.
Seasoning the aluminum pan
- 350 g all-purpose flour
- 1½ tsp sugar
- 1½ tsp kosher salt
- 7½ g active dry yeast
- 35 g barley malt flour
Whisk the flour, sugar, kosher salt, active dry yeast and barley malt flour until homogenous.
- 225 ml water
- 60 ml vegetable oil
Add the room temperature water and vegetable oil and mix with dough hooks two minutes until no dry patches remain and the dough clears the bowl.
- ¾ tsp ground pepper
Add the ground pepper, then knead seven to eight minutes to a smooth, supple, slightly sticky dough.
Shape into a tight ball with no flour on the surface and rise covered in a lubricated bowl 45 minutes to an hour until roughly doubled.
Oil the pan again, press the dough into a flat even layer and release any trapped air; rest 20 minutes if it fights back.
- low moisture full fat mozzarella
- 1 cup tomato sauce
Shingle slices of low moisture mozzarella right up against the sides of the pan to form a bowl of cheese.
- 5½ g barley malt flour
- 378 g all-purpose flour
Cool 15 minutes in the pan and 15 minutes out of it before cutting rounds with a biscuit cutter.
Malt syrup versus malt flour
Flash the rounds under the broiler on a sheet tray until the cheese remelts and they crisp.
Broiling the pizza donuts
- 60 g fresh basil
Blanch 60 g of basil about 15 seconds and plunge it into an ice bath to hold the colour; pat dry.
- 300 ml basil blanching liquid
- 40 g sugar
- 4 sheets gelatin
Bloom four gelatin sheets in cold water 10 minutes, squeeze dry and whisk into 300 ml of the still-hot blanching liquid with 40 g of sugar, at least 120F, until dissolved.
Blend with the blanched basil on high about one minute, without overblending, then pass through a fine mesh sieve.
Chill at least four hours until set, then blend 10 to 15 seconds until liquid and load into a squeeze bottle.
- micro basil
- olive oil
Arrange the pizza donuts in a circle around the donut holes, festoon with micro basil, dot with basil gel and drizzle with olive oil.
Plating and tasting