IS DEEP DISH REALLY CHICAGO'S BEST PIZZA?!

By Matty Matheson · 45 min

Ingredients

Instructions

1. Preheat the Gozney oven to 500°F.
2. Stand the bone marrow upright in a roasting pan, add a few garlic cloves, and roast until the marrow is soft and lightly browned, about 15–20 minutes.
3. Carefully remove the pan and pour in the beef stock to deglaze. Return to the oven and roast for another 10–15 minutes.
4. Remove the pan and strain the broth into a bowl. Let it cool for about 15 minutes before serving as a dipping sauce.
5. Scoop out any remaining marrow, roughly chop it, and use it as an extra topping if you like.
6. In a large bowl, combine the pomodoro sauce, dried oregano, olive oil and 3 grated garlic cloves. Season with salt to taste and mix well.
7. Take the dough out of the fridge 1–2 hours before baking so it reaches room temperature.
8. Dust the work surface with a mix of 00 flour and semolina. Flatten the dough into a disc with your fingertips.
9. Roll the dough into a thin, even circle about 12–14 inches across, turning it often, to 2–3 mm thick.
10. Transfer to a lightly floured pizza peel. If it shrinks back, rest it for 5–10 minutes before continuing.
11. Dock the dough with a docker or fork, leaving a ½-inch (1 cm) border around the edge.
12. Spread a thin, even layer of sauce over the dough. Top with the mozzarella, shaved prime rib and giardiniera, keeping toppings light and spread all the way to the edge. Slide the pizza onto the hot stone.
13. Bake for 3–5 minutes, turning the pizza every 20–30 seconds for even cooking.
14. Keep baking until the cheese bubbles, is lightly browned, and the crust is crisp and evenly golden.
15. Let the pizza rest for 2–3 minutes, then cut into tavern-style squares and serve right away with the warm beef dip.

Summarized from Matty Matheson's video. Watch it for the details.

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