Chicago Style Pizza Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Marinara
1 tablespoon olive oil or 3 tablespoons water
3 cloves garlic, minced
1 can (28oz.) tomatoes (crushed)
3 tablespoons basil, chopped
1 heaping teaspoon oregano
pinch of red pepper flakes, optional
salt + pepper, to taste
INSTRUCTIONS
In a medium pot, add oil or water, and saute garlic for 1 minute. Add the tomatoes, basil, oregano, optional red pepper flakes and salt + pepper, bring to a gentle boil, turn down heat to low and simmer 15 – 40 minutes, stirring occasionally.
Makes about 3 cups.
3 and 1/4 cups (420g) all-purpose flour (spoon & leveled)
1/2 cup (60g) yellow cornmeal
1 and 1/4 teaspoons salt
1 Tablespoon (12g) granulated sugar
2 packets yeast or 4 tsp
1 and 1/4 cups (300ml) slightly warm water
1/2 cup (115g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
olive oil for coating
4 cups (about 16 oz) shredded mozzarella cheese*
1/2 cup (45g) grated parmesan cheese
optional and what I use: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)
additional optional toppings: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms (add enough to suit your tastes)
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Directions: |
Directions:
You will need two deep dish 9×2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans or a cast-iron skillet.
For the crust: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C). Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in 1 teaspoon of warm water. Alternatively, if it feels too soft, beat in 1 Tablespoon of flour.
Place in a large bowl with saran wrap and let rise 20 min in warm area.
Preheat oven to 425°F (218°C).
Assemble the pizzas: After the dough balls have risen, they should be puffy.. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide, place over a 9 ×2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups/8 oz per pizza), then your toppings which I’ve listed as optional in the recipe ingredients. On top of those optional toppings is the sauce. Pour about 1 and 1/4 cups (300ml) of sauce on top of each. If you do not like that much sauce, you can reduce to 3/4 cup (180ml) per pizza and have leftover sauce. Sprinkle each with 1/4 cup (22g) of grated parmesan cheese.
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