TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
Steps:
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
THE BEST HOMEMADE CHICAGO PIZZA SAUCE EVER!
Being from Chicago, I've tasted a lot of different pizza sauces. (Pizza capital of the world!) Everyone that's had my pizza says they love my sauce. Try it once. You'll be hooked!! The best thing about this sauce is that you don't have to cook it!
Provided by rothiii
Categories Sauces
Time 2m
Yield 2 Large or One deep dish, 2 serving(s)
Number Of Ingredients 9
Steps:
- Stir all well. I use a whisk. Let sit for "a couple-two-tree" hours. What could be easier? You can use this for pasta sauce too with some meatballs and sausage. I put the raw meat in and gently simmer it for an hour or so. It gives the sauce a hearty flavor. You gotta try this one!
AMERICA'S TEST KITCHEN THIN-CRUST PIZZA
Make and share this America's Test Kitchen Thin-Crust Pizza recipe from Food.com.
Provided by Kerena
Categories Healthy
Time 27m
Yield 2 pizzas, 16 serving(s)
Number Of Ingredients 15
Steps:
- In food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.
- Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough and knead briefly on lightly oiled countertop until smooth, about 1 minutes. Shape dough into tight ball and place in large lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
- Process tomatoes, oil, vinegar, garlic, salt, oregano and pepper in food processor until smooth, about 30 seconds. Transfer to medium bowl and refrigerate until ready to use.
- One hour before baking pizza, adjust rack in oven to second highest position, about 4-5 inches below broiler. Set pizza stone on rack and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3" apart. Cover loosely with plastic wrap coated with non-stick spray; let stand for 1 hour.
- Coat 1 ball of dough generously with flour and place on well floured countertop. Using fingers gently flatten into 8" disk, leaving 1" of outer edge slightly thicker than center. Using hands, gently stretch dough disk into 12" round, working along edges and giving disk quarter turns as you stretch. Transfer dough to a well floured peel and stretch into 13" round. Using back of spoon or ladle, spread 1/2 c tomato sauce in a thin layer over the surface of dough, leaving 1/4" border around edge. Sprinkle 1/4 c Parmesan evenly over sauce, followed by 1 c mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10-12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat this with second ball of dough.
FLAKY THIN CRUST CHICAGO INSPIRED PIZZA
This recipe is one i have tweaked and re-tweaked over time to ultimately perfect my favorite 2 components in a pizza. A deliciously flaky thin crust, and a tomato sauce similar to that of a traditional Chicago deep dish pizza. Rich and sweet. Being from Chicago, it's only natural.
Provided by Iris Best
Categories Low Protein
Time 1h20m
Yield 2 12-inch pizzas, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Whisk together the flour, sugar and salt in a large bowl. Add the cubed, chilled butter and using your fingers, work the butter into the flour mixture until it is mostly incorporated, you want to have small butter lumps. Add the chopped garlic. In a large measuring cup, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Knead the dough in your hands or on a lightly floured surface for one minute or so until the dough is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for at least 30 minutes.
- While the dough sits, you can start on the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring for about 30 seconds. Add the herbs, salt, and both black and red peppers, and cook, stirring, for another 30 seconds. Add the tomatoes, wine and sugar, and bring it all to a boil. Lower the heat and simmer, stirring occasionally, until it thickens, usually 20 to 30 minutes. Remove from the heat and let sauce cool before using.
- Preheat oven to 500 degrees F (or as hot as your oven will get). Seriously, the hotter the oven, the better. If using a pizza stone, preheat it along with the oven.
- It's time to shape the dough. Take one piece of dough and shape into a 12-inch circle on a lightly floured surface. I use a rolling pin to make it completely even, but you can also just use your hands (use a light touch). With a fork, prick the entire surface of the dough and bake for approximately 8-10 minutes.
- Remove from the oven, and let it cool for 5 minutes. Top with tomato sauce, and add your favorite toppings. Going TOO thick on toppings may result in a soggy crust so be careful. Return to the oven and bake for another 8-12 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough or store it in your fridge for later!
Nutrition Facts : Calories 559, Fat 30.9, SaturatedFat 15.7, Cholesterol 61, Sodium 1088.5, Carbohydrate 62.6, Fiber 4.4, Sugar 10.8, Protein 9
CHICAGO THIN CRUST PIZZA
Make and share this Chicago Thin Crust Pizza recipe from Food.com.
Provided by kab9885
Categories < 60 Mins
Time 42m
Yield 2 12" crusts, 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE PIZZA: Process flour, sugar, yeast, and salt in food processor until combined, about 3 seconds. With processor running, slowly add cold water and oil and process until dough forms sticky ball that clears sides of bowl, 30 to 60 seconds.
- Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover bowl with plastic wrap and let dough rise at room temperature until almost doubled in size, 2 to 21/2 hours. Cover bowl tightly and refrigerate for 3 days. Minimum 1 day.
- Cut dough ball in half. Return 1 dough ball to bowl and cover with plastic. Wrap the other ball and refrigerate until needed. Let the ball in the bowl sit for 1.5 hours room temperature. Preheat your oven to 450 to 500 with pizza stone in it. Stone must heat slowly.
- After dough comes to temp, Transfer dough to lightly floured counter. Coat dough ball lightly with flour and gently flatten into 8-inch disk using your fingertips. Using rolling pin, roll dough into 12‑inch circle, dusting dough lightly with flour as needed. (If dough springs back during rolling, let rest for 10 minutes before rolling again.).
- Cut parchment paper in rough circle. Leave enough room to grab paper when pizza is on it. Sprinkle paper with cornmeal and put crust on paper. Prick crust with fork and bake on pan for 2-3 minutes.
- Pull dough from oven and assemble pizza.
- Slide pizza and paper onto stone using pan for transfer.
- Cook 10 to 14 minutes or until well browned.
Nutrition Facts : Calories 891.7, Fat 51.2, SaturatedFat 20.6, Cholesterol 116.6, Sodium 1895.1, Carbohydrate 67.7, Fiber 2.6, Sugar 3.2, Protein 37.9
HOMEMADE CHICAGO THIN CRUST PIZZA DOUGH
Craig's world famous Chicago pizza dough. makes 8-10 medium thin crust pizzas can add a handful of basil, chiffonade with 1 C Parmesan cheese instead of garlic for added fragrance and flavor. Garlic in the dough does not add a lot of flavor but adds incredible aroma as it's rising and cooking.
Provided by Papagayita
Categories European
Time 2h10m
Yield 8-10 medium pizzas, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix yeast with warm water and salt and stir.
- Combine wet ingredients (water with yeast, oil, beer/water) with garlic or basil and Parmesan cheese if using.
- Add flour 1/2 cup at a time, stirring well until dough pulls together.
- Knead until dough is silky smooth, adding flour until it does not stick to your hands. You want the dough to be moist and pliable but not too sticky.
- Let dough rise until nearly doubled in size and punch down. Ideally do this several times to increase the pliability of the dough and flavor of the crust.
- When you are ready to make pizzas, preheat the oven to 500 (550 ideally if possible) with baking stone on bottom rack (any floor tile will do well).
- Punch down the dough and pull off a piece of dough about the size of your fist. Sprinkle the area you will roll out the dough with cornmeal and a small amount of flour and roll out the dough until it is about 1/8 inch thick. If you have the skills for it--toss the dough in the air.
- Prick holes in the pizza with a fork all over.
- Add toppings and slide into oven, making sure pizza peel (back of a cookie sheet will work) is very well covered in cornmeal so the pizza will easily slide off onto the baking stone.
- Bake for 5-7 minutes until cheese is bubbling and edges are crispy.
Nutrition Facts : Calories 434.5, Fat 11.8, SaturatedFat 1.6, Sodium 121.9, Carbohydrate 68.7, Fiber 2.8, Sugar 0.2, Protein 9.8
More about "chicago thin crust pizza food"
CHICAGO’S ESSENTIAL TAVERN-STYLE THIN-CRUST PIZZA …
From chicago.eater.com
Estimated Reading Time 8 mins
CHICAGO THIN-CRUST PIZZA | COOK'S COUNTRY RECIPE
From cookscountry.com
5/5 (11)Category Main Courses, PizzaServings 4
[HOMEMADE] CHICAGO STYLE THIN CRUST PIZZA : FOOD - REDDIT
From reddit.com
CHICAGO’S REAL SIGNATURE PIZZA IS CRISPY, CRUNCHY, AND …
From bonappetit.com
CHICAGO THIN-CRUST PIZZA
From interactive.wttw.com
CHICAGO STYLE THIN CRUST PIZZA - CLOSET COOKING
From closetcooking.com
CHICAGO-STYLE PIZZA - WIKIPEDIA
From en.wikipedia.org
CHICAGO THIN CRUST PIZZA | TRADITIONAL PIZZA FROM CHICAGO, …
From tasteatlas.com
WHAT MAKES CHICAGO THIN-CRUST PIZZA UNIQUE?
From tastingtable.com
BEST THIN-CRUST PIZZA - HOW TO MAKE THIN-CRUST PIZZA
From delish.com
21 CHICAGO THIN CRUST PIZZA RECIPE COOK’S COUNTRY
From selectedrecipe.com
CHICAGO THIN CRUST PIZZA – YES, IT’S A THING AND THERE’S A RECIPE
From realdeepdish.com
WHY TAVERN-STYLE PIZZA IS CHICAGO'S SIGNATURE FOOD
From chicagomag.com
CHICAGO THIN-CRUST PIZZA WITH HOMEMADE ITALIAN SAUSAGE
From cookscountry.com
CHICAGO STYLE PIZZA: EVERYTHING YOU NEED TO KNOW - PIZZAWARE
From pizzaware.com
AUTHENTIC THIN CRUST CHICAGO PIZZA AT HOME (TAVERN STYLE)
From omnivorousadam.com
FULL THIN-CRUST PIZZA LIST - ABC7 CHICAGO
From abc7chicago.com
CHICAGO THIN CRUST PIZZA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICAGO THIN CRUST PIZZA IN PIZANO’S PIZZA - TASTEATLAS
From tasteatlas.com
DEEP DISH OR THIN CRUST? EVEN CHICAGOANS CAN'T AGREE - NPR
From npr.org
WHERE TO FIND THIN-CRUST PIZZA IN CHICAGO
From chicago.eater.com
BEST THIN CRUST CHICAGO PIZZA? : CHICAGOFOOD - REDDIT
From reddit.com
CHICAGO’S BEST PIZZA RESTAURANTS - EATER CHICAGO
From chicago.eater.com
KETO CHICAGO STYLE THIN CRUST PIZZA - BONAPPETEACH
From bonappeteach.com
HOW TO MAKE ITALIAN COMFORT FOOD CLASSICS LIKE CHICAGO THIN …
From youtube.com
BEST THIN CRUST PIZZA IN CHICAGO - TIME OUT
From timeout.com
THE PIZZADAD CHRONICLES, OR MY OBSESSIVE QUEST TO MAKE THE BEST …
From thetakeout.com
FOOD FIGHT: CHICAGO DEEP DISH VS. NEW YORK THIN CRUST PIZZA
From tastemade.com
IN PRAISE OF THE CHICAGO TAVERN-STYLE THIN CRUST PIZZA - PASTE
From pastemagazine.com
THE ABSOLUTE BEST PIZZA IN CHICAGO, RANKED - TASTING TABLE
From tastingtable.com
REAL CHICAGO PIZZA IS THIN CRUST - CHICAGO BROADCASTING NETWORK
From chicagobroadcastingnetwork.com
CHICAGO STYLE THIN CRUST PIZZA - APéRITIF FRIDAY
From aperitiffriday.com
HOW TO MAKE PIZZA - BEST RECIPE FOR THIN CRUST PIZZA - ESQUIRE
From esquire.com
CHICAGO PIZZA: OUR RATINGS ON DEEP DISH & THIN CRUST
From chicagofoodplanet.com
THE 15 BEST PLACES FOR THIN CRUST PIZZA IN CHICAGO
From foursquare.com
THE CHICAGO AREA'S 25 BEST PIZZAS - CHICAGO TRIBUNE
From chicagotribune.com
THE KITCHEN JEFF MAURO CHICAGO THIN CRUST PIZZA
From avhts.com
CHICAGO’S BEST PIZZAS — 27 PIES ACROSS ALL STYLES
From chicagotribune.com
THIN CRUST-AWESOME PIZZA! - AURELIO'S PIZZA, CHICAGO TRAVELLER …
From tripadvisor.ca
21 COOKS COUNTRY CHICAGO THIN CRUST PIZZA RECIPE
From selectedrecipe.com
THE 15 BEST PLACES FOR THIN CRUST PIZZA IN NEAR NORTH SIDE, CHICAGO
From foursquare.com
CHICAGO THIN CRUST PIZZA DELIVERY | SHIP NATIONWIDE | GOLDBELLY
From goldbelly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love