Chicago-style deep-dish burger pizza with a crust of dried, ground hamburger buns (Babish's)
Binging with Babish · ♥ 67.2K likes · 2.4M views · 35 min video
Timestamp
Ingredients
Method
Techniques
- hamburger buns
- vital wheat gluten
- onion
- tomatoes
Dry hamburger buns in the oven a couple of hours at 225 until completely dried out, cool a little, and process to a fine powder.
- garlic
Crush the garlic, pull out any green sprout, and chop it fine.
- olive oil
Heat olive oil and saute the onions about two minutes until translucent; add the garlic.
- ketchup
Add the ketchup as you would tomato paste and cook until it starts to stick to the bottom; add the tomatoes.
Simmer low and slow at least 30 minutes, up to an hour, to cook the tomatoes down.
- water
- yeast
Bloom the yeast in the water; combine the dry ingredients with vital wheat gluten.
Seasoning the dough and the bun crust
- ⅓ cup vegetable oil
- pickle juice
Add the water and yeast, a third of a cup of vegetable oil and a splash of pickle juice to the bun powder; knead by hand. The dough stays crumbly.
- oil
Oil the pan and press the dough in like a short crust pastry; cover and let it rise.
- raw burger meat
Press raw burger meat into the bottom over the crust, as Chicago pizzerias press in raw sausage.
Building the deep-dish burger pizza
- aged cheddar
Sauce goes on top, Chicago style; sprinkle with aged cheddar in place of parmesan.