Youtor
Enfield L85A1 Perhaps the Worst Modern Military Rifle
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=89RYM6k0tKA
If made properly, deep dish or Chicago-style pizza can be life-changing. While this pie is controversial in the pizza world, here's what I have come to know. If you make a great, buttery crust, top that with a bunch of cheese, well-seasoned Italian sausage, and thick, flavorful sauce, you're in for a treat. Don't @ me. Whether or not you call it pizza, you gotta admit that it tastes DOPE. • Enjoy this content and want to show support? Consider buying me a coffee here: https://ko-fi.com/brianlagerstrom • 📸INSTAGRAM: / brian_lagerstrom • • FOR THE DOUGH • 450g or about 3 1/4 C. AP FLOUR • 40g or 1/4C. CORNMEAL • 12g or 3 TSP SUGAR • 15g or 3 TSP SALT • 275g or 1 1/4C. WATER (85F) • 110g or 8 TBSP (1 stick) BUTTER cubed • 9g or 3 TSP YEAST • 1. Combine dry ingredients in food processor, add in cubed butter and run food processor until incorporated and pebble-like. • 2. While running, stream in warm water until combines, run for 30-40 seconds total • 3. Transfer to bowl and let rise for 90 minutes. • 4. Divide into 2 equal pieces and shape into loose rounds, move to oiled sheet tray and cover with another sheet tray • 5. let rise 1 hour. Then roll into 12 round, oil a 9 -10 cast iron (LINK BELOW) or cake pan with 3 TBPS olive oil.. Lay in rolled out dough and then build pizza. CHEESE + SAUSAGE+ SAUCE+ PARM CHILE FLAKE • 6. Bake 30-40 minutes in 425 oven until crust is fried and golden • 7. Let cool 10 minutes then serve • FOR THE SAUCE • 1 28oz can NICE CRUSHED TOMATO • 1/4 RED ONION (grated) • 2 GARLIC CLOVES ( run through press or minced) • 40g or 2 TBPS TOMATO PASTE • 10g or 1 TBPS SUGAR • 1g or 1/2 TSP DRIED BASIL • 1g or 1/2 TSP DRIED OREGANO • 2-3 TBPS BUTTER • 5g SALT or 1 TSP • 1. In a medium saute or sauce pan, preheat over medium heat, melt butter • 2. Add in onion and garlic and 5g salt, then sweat until translucent and starting to take on color. • 3. Add in tomato paste and fry until rusty color emerges (30-40 seconds) • 4. Add in crushed tomatoes, sugar, dried herbs and cook on low heat for 20 minutes stir often, cool for later pizza building. • FOR THE SAUSAGE • 1 LB FATTY GROUND PORK • 7g or 1.5 TSP SALT • 5g or 1 TSP SUGAR • 3g or 1 TSP PAPRIKA • 1g or 1/2 TSP DRIED SAGE • 1g or 1/2 TSP BLACK PEPPER • 5g or 1.5 TSP RED WINE VINEGAR • 1g or 1/2 TSP CHILE FLAKE • 1g or 1/2 tsp GARLIC POWDER • 2g or 1 TSP TOASTED CRUSHED FENNEL SEED • 1.Fold ingredients to combine, cook a little off to taste for seasoning. • • *The following contains affiliate links which means that if you buy any of these products using these links I'll receive a small commission. All links are to products that I actually use or recommend* • **LODGE CAST IRON SKILLET: https://amzn.to/3jw4oVf • **MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 • **MASAHIRO CHEF'S KNIFE: https://amzn.to/3cSFkFm • • #chicagostylepizza #deepdish #deepdishpizza #chicagopizza #pizzapie • 🎧MUSIC: • EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referra... • bensound.com • ––––––––––––––––––––––––––––––
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