Friday, December 3, 2010

Chicago Style Pizza

Chicago style pepperoni pizza

In honor of our upcoming Chicago trip, I prepared a Chicago style deep dish pizza for dinner tonight, and it worked out great!  Nothing was left.  I'm not sure how authentic this pizza is but it sure tasted great.  With a bit of added oil in the pan, the crust was light and crispy and the toppings were flavorful.

I started with my basic recipe for crust....

crust ingredients
200 grams whole wheat kernels ground to flour in the Vitamix
150 grams white flour
1 tablespoon yeast
1 tsp salt
1 tablespoon Italian seasoning
1 cup water
1 tablespoon olive oil

Mix together into a ball with a wooden spoon, incorporating all the ingredients.

Just combined
Knead on the counter for a few minutes into a smooth ball of dough.

After a few minutes of kneading

Place in an oiled bowl and cover with plastic wrap.  Plastic is a warm place for an hour or so until double.

After rising
Preheat oven to 400F.

Roll out into a circle large enough to fit into a 14 inch pan with a bit of lip.  Add a good swig of olive oil to the pan and place the dough inside and form a nice lip to hold it all in.

 I used 4 ounces of pepperoni but use a good hand full of what ever you want for your pizza ingredient.

Top with mozzarella cheese.

Slather on a bit of jarred pasta sauce.

Grate a bit of fresh Parmesan on top and a sprinkle of garlic salt.  Bake for 25-30 minutes until the crust pulls away from the side and the cheese is starting to bubble.

Right out of the oven
Rest on a rack for 5 minutes.  Slide pizza out of pan onto rack and rest for another minute.  Slice.

Salad and fruit for all
With a bit of Alfredo sauce
Bon Appetit

Wow, we will be doing this again!

******12/7/10 update
We ate at Pizzeria Due while in Chicago over the weekend, see post here
My pizza was better.
Here's a good description of Chicago deep dish pizza, scroll down and read the comments.  It seems people are passionate about pizza and some call deep dish "casserole" style!  funny

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