Please send me a recipe for chicago style pizza. Thanks

[larsonk]

Ken's Chicago Style Pizza

Crust
-----
1 tsp active dry Yeast (fast rising is OK too)
3/4 cup warm water

1 cup flour
2 tbsp olive oil (veg. oil as a substitute)
1 tbsp sugar
1/2 tsp salt

2 cups additional flour
~1 cup warm water
cornmeal


[This is easier to do in a Cuisenart or dough mixer]
Mix yeast and 3/4 cup water. Let stand for a couple minutes to activate the yeast.
Add and Mix 1 cup flour, oil, sugar, salt into a smooth batter.
Add remaining flour and water, mix until dough has slightly sticky
consistency. Add additional water or flour to adjust consistency.
Mix/knead until the dough springs slightly when touched.
Let rise in a greased bowl powdered with cornmeal until double.
Roll to the shape of a pizza pan and make a edge for the crust.
[Roll thicker for Pan Pizza and thinner for a crisper crust]

Toppings
--------
6 oz. can of Pastorelli's Pizza Sauce (my favorite) or other marinara
20 oz. shredded mozzerella cheese
grated Romano CHeese
grated parmesan cheese

Options:
1 lb bulk(or casing removed) italian sausage (browned and crumbled)
1 green pepper cleaned and sliced into strips
Spanish onion diced
hamburger(browned and crumbled)
mushrooms (fresh sliced preferred or canned sliced)
cooked bacon
other toppings as desired

spread the pizza sauce on the dough previously prepared. Add any optional ingredients. Spread the mozz cheese followed by sprinkling of grated cheeses.

Bake in preheated 425 deg oven for 25-30 min. or until the crust and cheese
Heated Baking stone or black pizza pan tends to bake the crust faster.
Pizza is done when crust is browned. Lift slightly to check the bottom.
Let the pizza sit for a few minutes when removed from the oven.
Cut with pizza cutter and serve.

My personal favorite is a deep dish pan with sausage, green pepper and mushrooms

----------------
A variant of this for stuffed pizza is to use a smaller pan with deeper sides and add the toppings in reverse (cheese, toppings then sauce) for a stuffed pizza.


Enjoy!

[Pete]

There is an extensive discussion on Gino's East Pizza (Chicago style) on these forums. Check it out. I will help you alot.

[jpdchef]

there's a forum here http://www.pizzamaking.com/forum/index.php for chicago style. Not what I'm into,but the other forums aregood.

[gonefishin]

Originally Posted by Pete

There is an extensive discussion on Gino's East Pizza (Chicago style) on these forums. Check it out. I will help you alot.

that recipe is great...I couldn't tell you how many other pizza's that I've tried to make...but this one takes the cake


dan

[ricib]

Originally Posted by Pete

There is an extensive discussion on Gino's East Pizza (Chicago style) on these forums. Check it out. I will help you alot.

you know it's odd, but a few weeks ago as a "treat" for "employee appreciation day" (yeah, ok) The bosses had me go into the deep freeze and pull 6 Gino's East Pizza's out, that they bought while at the restaurant show there a month or so ago. Besides the me having to make them, and I ended up making 9 instead, I wasn't that impressed. Matter of fact, NO one was really impressed. I hope they are beter when they are fresh made, and not frozen and shipped to other restaurants. Then again, I also prefer thing crust pizza. So it already had that going against it.