Brian Emmett makes Chicago Style pizza

Brian Emmett shares recipes from his new book “Bake Off: The American Baking Competition Cook Book,” which is available for pre-sale on July 18 on Simon and Schuster,  Amazon, Barnes and Noble.

CHICAGO –STYLE DEEP DISH PIZZA is absolutely perfect for pizza-night parties with family and friends. I always have a variety of toppings such as pepperoni, onions, peppers, mushrooms and olives on hand so each person can choose what they want! For best results, I like to use a deep-dish pizza pan, but you can also use a 9×13 square dish. The trick to getting that thick, crispy crust is double proofing the dough before baking.


Serves 4

1 teaspoon sugar

1 cup warm water

1 package (1/4 ounce) rapid rise yeast

2 cups all-purpose flour

1 cup fine corn meal

1/4 cup olive oil, plus more for oiling bowl and drizzling over pizza

pinch salt

1 28 oz. can crushed tomatoes with basil

4 cups grated mozzarella cheese

1/2 cup finely grated Parmesan cheese

In a small bowl, combine sugar with 1 cup warm water to dissolve. Sprinkle with yeast and allow to ferment until foamy, about 8-10 minutes.

In the bowl of an electric mixer fitted with the kneading hook attachment, combine flour and cornmeal. Add olive oil, pinch of salt and yeast mixture. Turn mixer on medium speed and knead until dough comes together and is smooth, about 5 minutes. Turn dough into a lightly oiled bowl and brush the top with oil. Cover bowl completely with a towel and let rise for about 45 minutes.

After initial rise, punch dough down and spread into a 14-inch deep dish pizza pan and halfway up the sides of pan. Cover again with towel and let rise again for about 40 minutes until puffed.

Preheat oven to 450 degrees F. Press the dough completely up the sides, then spread mozzarella cheese over the bottom of the crust. Now is the time to add your favorite toppings! Drizzle olive oil around the edges and over the top and sprinkle with parmesan cheese. Then spread sauce over the top and bake for about 20-25 minutes until bubbly and crust is golden

Brian Emmett’s Tiramisu


1/3 cup sugar

1/2 cup water

1 1/2 cups freshly brewed coffee

1/4 cup light rum

45 ladyfingers


1/3 cup sugar

6 egg yolks

1 1/2 cups heavy cream

1 1/2 cups mascarpone cheese

2 tsp. vanilla extract

1 vanilla bean scrapped and seeded

1/4 cup cinnamon and sugar mixed

Unsweetened cocoa powder for dusting


In a saucepan over medium heat, combine the sugar and water. Bring to a simmer until the sugar is dissolved, about 2 minutes. Remove from the heat, stir in the coffee and let cool. Stir the rum. Pour the mixture into a wide, shallow bowl.


In the heatproof bowl whisk together the sugar and egg yolks until the sugar has dissolved and the mixture is pale yellow and creamy about 2 minutes. Place the bowl over, but not touching, the simmering water in the pan. Using a handheld mixer on medium speed, beat the yolk mixture until very thick and tripled in volume about 6-8 minutes. Remove the bowl from the heat and set the yolk mixture aside to cool completely, stirring frequently. In a mixer on medium-high speed, beat the cream until stiff peaks form. Take about 3/4 cup out and set aside for topping. Add the mascarpone, vanilla bean (cut done the center scrap to remove the seeds, add seeds to the mixer, and discard the bean casing), and vanilla to the cooled yolk mixture. Beat with the mixer on medium speed just until smooth and well blended. Using a large rubber spatula, gently fold in the remaining whipped cream just until combined.


Working in batches, slightly dip the ladyfingers in the coffee liquid to moisten and start to arrange in square 8×8 pan or glass dish. Arrange them in a single layer in the bottom of the pan. Using the rubber spatula, evenly spread one-third of the filling over the ladyfingers then sprinkle with cinnamon and sugar mixture. Place another layer of ladyfingers over the filling in the pan and evenly spread with half of the remaining filling and more cinnamon and sugar. Top with the remaining ladyfingers filling, cinnamon and sugar and remaining whipped cream. Cover with plastic wrap and refrigerate for at least 6 hours or up to overnight. Using a duster, dust the top with the cocoa powder. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s