"Hunger is the best sauce in the world."--Cervantes

Giordano's-Style Chicago Pizza Recipe

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This recipe for Giordano's-Style Chicago Pizza, by , is from Cub Scouts Recipes for Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Wirebaugh
Added: Sunday, January 25, 2009


4 cups flour
2 1/2 Tbsp sugar
1 tsp salt
1 pkg dry yeast
1 cup lukewarm water
2 Tbsp olive oil

2--3.5oz cans whole plum tomatoes, drained
4-5 cloves garlic, chopped
1 tsp pepper
lots of oregano
1 tsp salt
1 tsp sugar
2 bay leaves
ground pepper to taste
1 cup chopped onions
olive oil (not extra virgin)

6--8 oz pkg mozzarella cheese, shredded
8-12oz Parmesan or Romano cheese
pizza toppings of choice: mushrooms, spinach, pepperoni, Italian sausage

Preheat oven to 200 and then turn off and open door a little. Prepare crust: mix yeast with water. Combine remaining dry crust ingredients and then add to water and yeast. Add in olive oil. Knead until consistency of bread dough, adjusting with water or flour as needed. Place in greased bowl, cover with cloth and place in warm oven to rise--about 30 to 40 minutes or until doubled in size. Punch down and let rise for another 20 minutes.

Heat large skillet to medium high. Add olive oil to coat pan. Turn off heat and add garlic. Do not let brown. Add onions and cook over medium-low heat until translucent. Add tomatoes and turn up to medium heat. Add in salt, sugar, pepper, bay leaves, and a ton of oregano. Cook 5-10 minutes. Additional pepper or Tabasco sauce may be added to taste. Remove from heat and retrieve bay leaves.

Roll out dough on lightly floured surface. It should be very thin. Leave enough dough to make a crust to cover the top of the pizza. Press dough into the bottom of a well-seasoned deep dish pizza pan or cast iron skillet. Brush lightly with olive oil.

Stuff the pizza! Place 3 pkgs of mozzarella into the bottom. Then add the toppings of your choice. Top with 3 more pkgs of mozzarella and the Parmesan or Romano cheeses.

Trim excess dough from around the edges and form a ball. Roll out a perfect circular shape to cover the top of the pizza. Wet your hands and seal the top crust to the edges of the pizza. Brush with olive oil (not extra virgin). Spread sauce liberally over the top.

Cook in a preheated over at 500 for about 30 minutes or until the crust is golden brown. Let rest for 5 minutes before cutting.




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