Our good friends introduced us to homemade Chicago style pizza with a recipe that just couldn't be replicated. Before their return to the suburbs of Chicago, Kim showed me her secrets. Hint: the dough recipe can be used for either a standard pie or deep dish style.
Filling
Crushed tomatoes
Mozzarella and provolone cheeses about 1 lb per pizza
Crumbled Italian sausage
Any other pizza toppings
Pre-heat oven to 400. This is important - make sure the oven is very hot!
Dough
1 cup warm water
1 pkg. yeast
1/3 cup pizza oil*
1 tsp cream of tarter
1 lb bread flour
Pinch of garlic salt and sugar
Couple tablespoons of Italian seasoning (eyeball it)
*Pizza oil is a mixture of 95% corn oil and 5% olive oil. The easiest way to make this is buy a bottle of corn oil and remove 5% of it's volume and replace it with olive oil. I just mark it with a sharpie, so I know what it is for later use.
Add the yeast and sugar to the warm water and let sit to proof for 5 minutes. Add, oil, cream of tarter, salt and Italian seasoning. In stand mixer with dough hook slowly add flour until a ball forms. Knead for 5 minutes with mixer. Cover with a coating of olive oil and cover bowl with Saran wrap, and a dish cloth set in warm place until doubled, at least two hours. Punch down and let rise again until ready to use.
Dough
1 cup warm water
1 pkg. yeast
1/3 cup pizza oil*
1 tsp cream of tarter
1 lb bread flour
Pinch of garlic salt and sugar
Couple tablespoons of Italian seasoning (eyeball it)
*Pizza oil is a mixture of 95% corn oil and 5% olive oil. The easiest way to make this is buy a bottle of corn oil and remove 5% of it's volume and replace it with olive oil. I just mark it with a sharpie, so I know what it is for later use.
Add the yeast and sugar to the warm water and let sit to proof for 5 minutes. Add, oil, cream of tarter, salt and Italian seasoning. In stand mixer with dough hook slowly add flour until a ball forms. Knead for 5 minutes with mixer. Cover with a coating of olive oil and cover bowl with Saran wrap, and a dish cloth set in warm place until doubled, at least two hours. Punch down and let rise again until ready to use.
Filling
Crushed tomatoes
Mozzarella and provolone cheeses about 1 lb per pizza
Crumbled Italian sausage
Any other pizza toppings
Divide dough into four portions (depending on size of pan). Roll each portion of dough into circle and press into greased cake pan with edge of dough even with top of pan. Build pizza as follows: first cheese and then toppings. Top with crushed tomatoes. Sprinkle with garlic salt, Italian seasoning and parmesan cheese.
Bake for 30 minutes (until dough comes away from sides of pan). Let set for 10 minutes.
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