The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

chicago style pizza

breadnerd's picture
breadnerd

chicago style pizza

I grew up in the chicago area, and a staple in college was the deep dish stuffed pizza. Now I live elsewhere, and it's harder to find. Plus, the whole challenge of making your own is hard to resist. I've been happy enough with varios thin crust pizzas, but the other day on a whim searched on recipezaar for the ubiquitous stuffed pizza.... and I found it!

http://www.recipezaar.com/88044

The main thing I didn't know was the order of ingredients and crust. Here it was---crust, fillings (cheese plus "toppings") followed by another crust, and topped with the sauce. It really works. Since then I've played around with crusts. I've been happiest so far with the BBA pizza napolean crust, which is thin and stretchy. I use a bit of WW flour for flavor/color/nutrition. I've found about 10-11 ounces for the bottom crust, and 5-6 for the top is about right. I'm using my cast iron skillet for the pan, which is a little smaller than the original recipe calls for, but works just great. I'm lucky to still have homemade home grown sauce from last summer, which helps a lot :)

I've been debating whether to prick the top crust or not--tonight I didn't and got a BIG bubble, so I think I'd recommend it.  This week was just pepperoni/mushroom, but I can vouch for the spinach as well--it's very good and seemed to make for a fuller filling after baking.  Tonight's was a bit thinner but tasty anyway...

 

 

 

Comments

Trishinomaha's picture
Trishinomaha

My husband went to grad school in Chicago and still raves about true Chicago deep dish pizzas. This might be a fun new challenge for me...

 Trish