Over 90% of People Fail Remy's Chicago Style Deep Dish Pizza Challenge
Over 90% of People FAIL Remy's Chicago Style Deep Dish Pizza Challenge!! is a hard American recipe that serves 10. 850 calories per serving. Recipe by Katina Eats Kilos on YouTube.
Prep: 45 min | Cook: 30 min | Total: 1 hr 30 min
Cost: $22.82 total, $2.28 per serving
Ingredients
- 500 g All-Purpose Flour (sifted)
- 300 ml Warm Water (about 110°F (43°C))
- 7 g Active Dry Yeast (one packet, proofed in warm water)
- 30 ml Olive Oil (extra virgin)
- 10 g Salt (fine sea salt)
- 5 g Sugar (granulated)
- 2000 g Mozzarella Cheese (low‑moisture, shredded)
- 200 g Pepperoni (sliced)
- 300 g Marinara Sauce (store‑bought or homemade)
- 50 g Parmesan Cheese (freshly grated)
- 20 g Cornmeal (for dusting pan)
- 30 g Unsalted Butter (softened, for greasing pan)
- 300 g Frozen French Fries (optional side)
- 50 ml Ranch Dressing (optional dipping sauce)
- 1000 ml Beer (Lager) (4% ABV, optional accompaniment)
Instructions
Make the Dough
In a large mixing bowl combine flour, sugar, salt, yeast, olive oil, and warm water. Stir until a shaggy dough forms, then knead by hand for about 5 minutes until smooth and elastic.
Time: PT15M
First Rise
Cover the bowl with plastic wrap and let the dough rise in a warm spot for 25 minutes, or until doubled in size.
Time: PT25M
Temperature: Warm (30‑35°C)
Preheat Oven & Prepare Pan
While the dough rises, preheat the oven to 190°C (375°F). Sprinkle cornmeal on the deep‑dish pan and rub softened butter over the surface to prevent sticking.
Time: PT10M
Temperature: 190°C
Shape the Crust
Punch down the risen dough, then press it into the prepared pan, pushing it up the sides to form a thick edge about 2‑3 cm high.
Time: PT5M
Layer the Fillings
Spread the marinara sauce evenly over the crust, sprinkle shredded mozzarella, add pepperoni slices, and finish with a light dusting of grated Parmesan.
Time: PT10M
Bake the Pizza
Place the pan on the middle rack and bake for 30 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
Time: PT30M
Temperature: 190°C
Rest & Slice
Remove the pizza from the oven, let it rest for 5 minutes, then slice into 8‑10 wedges. Serve with fries, ranch, and a cold lager if desired.
Time: PT5M
Nutrition Facts
- Calories
- 850
- Protein
- 35 g
- Carbohydrates
- 70 g
- Fat
- 45 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains dairy
Allergens: Gluten, Dairy, Egg (if using egg wash), Soy (in some processed cheeses)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Olive Oil: Canola Oil
- Instead of Mozzarella Cheese: Provolone, Cheddar
- Instead of Pepperoni: Salami, Spicy Sausage
- Instead of Marinara Sauce: Tomato Basil Sauce
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Unsalted Butter: Margarine
- Instead of Frozen French Fries: Potato Wedges
- Instead of Ranch Dressing: Blue Cheese Dressing
- Instead of Beer (Lager): Ale, Non‑alcoholic beer
Equipment Needed
- Large Mixing Bowl
- Wooden Spoon or Dough Hook
- Plastic Wrap
- 45 cm (18‑inch) Deep‑Dish Pizza Pan
- Parchment Paper (optional)
- Oven
- Pizza Cutter or Sharp Knife
- Measuring Cups and Spoons
- Kitchen Scale
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- First rise of the dough
- Pressing dough up the pan edges to create a thick crust
- Baking until cheese is bubbling and lightly browned
Chef Tips from the Video
- Use low‑moisture mozzarella for a drier, stretchier melt.
- Add a thin layer of grated Parmesan on top for extra flavor and browning.
Troubleshooting
Crust is soggy
Increase bake time by 5‑10 minutes and ensure the pan is pre‑heated.
Cheese does not melt fully
Cover the pizza loosely with foil for the first 20 minutes, then uncover to finish browning.
Dough did not rise
Check that the yeast is fresh and that water temperature is between 105‑110°F (40‑43°C).
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Dough can be prepared up to 24 hours in advance and kept refrigerated.
- Sauce can be made a day ahead and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Chicago‑style deep‑dish pizza in American cuisine?
Chicago‑style deep‑dish pizza originated in the 1940s at Pizzeria Uno and became a hallmark of Midwestern comfort food, known for its buttery crust, thick cheese layer, and hearty toppings. It represents a regional twist on traditional Italian pizza, emphasizing indulgence and a filling meal.
What are the traditional regional variations of deep‑dish pizza in the United States?
Beyond the classic cheese‑and‑tomato version, variations include the “Stuffed Pizza” with an extra crust on top, the “Pizza‑Pot Pie” with added vegetables, and regional toppings like Italian sausage, spinach, or even barbecue chicken, each reflecting local tastes while keeping the deep‑dish format.
How is a deep‑dish pizza traditionally served in Chicago restaurants?
It is typically served hot, cut into wide wedges, and eaten with a fork and knife. Many places accompany it with a side of garlic‑buttered breadsticks or a simple salad, and diners often enjoy a cold beer alongside the rich pizza.
What occasions or celebrations is deep‑dish pizza traditionally associated with in the United States?
Deep‑dish pizza is a popular choice for casual gatherings, sports‑watch parties, and family celebrations, especially during the NFL season or local festivals where hearty comfort food is prized.
What makes this deep‑dish pizza special or unique in American cuisine?
Its towering crust, massive cheese load (about two kilograms in this challenge), and the ability to hold a large volume of toppings set it apart from thin‑crust varieties, making it a centerpiece for food‑challenge culture and indulgent meals.
What are the most common mistakes to avoid when making a giant deep‑dish pizza?
Common errors include under‑proofing the dough, using high‑moisture mozzarella that makes the crust soggy, and baking at too high a temperature which burns the cheese before the crust cooks through. Follow the rise and bake times carefully for best results.
Why does this recipe use a 190°C (375°F) oven instead of a higher temperature?
A moderate temperature ensures the thick crust cooks evenly without burning the cheese. Higher heat would brown the cheese quickly while leaving the dough undercooked, especially for a pizza this massive.
Can I make this deep‑dish pizza ahead of time and how should I store it?
Yes. Prepare the dough and assemble the pizza up to the baking step, then cover tightly and refrigerate for up to 24 hours. After baking, cool, wrap, and store in the fridge for up to three days or freeze for two months.
What texture and appearance should I look for when the pizza is done?
The crust should be golden‑brown and firm to the touch, the cheese should be fully melted, bubbling, and lightly browned on top, and the sauce should be hot and slightly thickened around the edges.
What does the YouTube channel Katina Eats Kilos specialize in?
Katina Eats Kilos focuses on extreme food challenges, large‑portion meals, and entertaining commentary while exploring restaurants across Australia, especially in Adelaide’s CBD.
How does the YouTube channel Katina Eats Kilos' approach to food challenges differ from other challenge channels?
Katina Eats Kilos combines genuine reaction footage with detailed descriptions of the dishes, often highlighting local eateries and providing cultural context, whereas many challenge channels focus solely on the competitive aspect without background storytelling.
Last updated: September 3, 2026
