Skip to content

Latest commit

 

History

History
81 lines (65 loc) · 3.43 KB

chicago_pizza.md

File metadata and controls

81 lines (65 loc) · 3.43 KB
Raw

Chicago Style Pizza

From Binging WIth Babish, adjusted for metric and smaller skillet.

Ingredients

For the crust

  • 150ml room-temperature water
  • 1 packet (7g) active dry yeast
  • 1 tsp sugar
  • 250g all-purpose flour
  • 50g medium grind cornmeal
  • 7g kosher salts
  • ⅛ tsp cream of tartar
  • 50ml vegetable oil

For the sauce

  • 400g can of whole tomatoes
  • 1 white onion
  • Few cloves of garlic
  • Pinch of crushed red pepper flake
  • Shake of oregano
  • Shake of basil
  • 2-3 Tbsp tomato paste
  • 1 Tbsp sugar
  • Olive oil

For the pizza toppings

  • Mild Italian sausage, uncooked (optional)
  • Deli-style sliced Provolone cheese
  • Deli-style low moisture mozzarella cheese
  • Pre-grated parmesan

Instructions

Tomato Sauce

  • Crush whole tomatoesn in a bowl until the tomatoes are bite-sized pieces.
  • Finely chop half a white onion
  • Mince garlic.
  • Into a high walled sauté plan, put a few tablespoons of olive oil and heat over medium until shimmering.
  • Add chopped onion and sweat for 2-3 minutes or until translucent around the edges
  • Add crushed garlic and sauté for an additional minute until fragrant.
  • Add a herbs/spices and tomato paste.
  • Cook together for one minute.
  • Add the crushed tomatoes along with a tablespoon of sugar.
  • Simmer for 20-30 minutes over medium heat, stirring regularly to prevent scorching, until the raw tomato flavor has cooked off and the sauce is thick.
  • You know it’s thick enough when you drag a spoon through the sauce, it will part.

Crust

  • Into a stand mixer bowl, add yeast, sugar, water.
  • Let bloom for 10 minutes until foamy.
  • In a separate bowl, whisk together flour, cornmeal, salt, and cream of tartar.
  • Pour dry ingredients into yeast mixture.
  • Add vegetable oil.
  • Using a dough hook, stir the mixture on low speed for 1-2 minutes until dough is off the side of the bowl.
  • Then, put speed to medium for 7-8 minutes to knead until smooth and elastic.
  • If the dough is too hydrated, lightly flour a cooking surface and knead by hand for an additional 1-2 minutes until consistency is soft and tacky, but not sticky.
  • Stretch dough into a ball and put it into a lightly oiled bowl, tossing to make sure it’s fully covered in oil.
  • Cover the bowl with plastic wrap and sit out at room temperature for 60-90 minutes, or until it has doubled in size.

Assembly

  • Lubricate a 12-inch cast iron skillet with vegetable oil.
  • Grease your hands and coax the dough out of the bowl and into the pan.
  • Push into the shape of a pizza by stretching and pushing the dough up to the sides of the pan.
  • Let rest under cover of plastic wrap for 20-30 minutes.
  • Press dough to sides of the pan, and it should easily hold its shape.
  • Optional: Lay down a layer of raw mild Italian sausage into a nice even layer before the cheese.
  • Place a layer of deli-style sliced Provolone cheese on top next, then follow with a thick layer of low moisture mozzarella. More cheese = more cheese stretch!
  • Generously top cheese with tomato sauce until cheese is hidden.
  • Then, sprinkle pre-grated parmesan on the sauce and drizzle olive oil on both the sauce and around the edge of the crust.
  • Put into 220°C oven for 25-35 minutes, rotating once during baking until cooked through.
  • Run a thin spatula around the outside edge to make sure that there’s no sticking.
  • Slide pizza out the pan and wait at least 10 minutes before cutting and serving pizza.
  • Enjoy!