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Chicago isn't just deep dish pizza

post #1 of 5
Thread Starter 
In fact, Chicago used to be known for it's thin crust and still is too many other Chicagoans. Here is a Chicago pizzeria quality pizza recipe I've been messing with for the past week or so.

14 inch dough formulation:

200g AP flour (I used King Arthur)
94g water (47%)
10g corn oil (5%)
1/8 tsp sea salt
1/8 tsp sugar
1/8 tsp IDY

Combine 100F water, sugar and salt. Dissolve. Add oil and IDY. Add in the flour and stir until all raw flour in incorporated. Gently knead the outside edges in the middle until its makes a ball (should be like 30 secs). Wrap dough in plastic wrap and set at room temp for 2hrs.


Sauce:
Good brand of crushed tomatoes
Salt
Black pepper
Sugar
Onion powder
Granulated garlic
Basil
Oregano
Pulverized fennel seed
Parm

Cheese: 9.5oz Whole Milk Mozzarella, Kraft parm under sauce and sprinkled more right out of the oven.

Gently roll dough out (slightly under 1/8 inch thick). I baked this at 500F with convection for 4.5 mins.
25 minute (quarry tiles) preheat at 500F, 4:30 bake.

Tip 1: I am convinced that docking these pizzas absolutely ruins the texture. Never again.
Tip 2: If using pepperoni put it under the cheese so the greases mix evenly with the cheese, sauce and crust.
post #2 of 5

This looks like a typical pizza recipe.  What makes this "chicago" anymore than any other pizza?

 

Personally I hate putting toppings under the cheese, it ruins everything.  I like toppings to get crisp and roasted, not steam under cheese.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 5
Thread Starter 
Sorry. Had to add pics later. I thought I could post pics simply from my smartphone.





post #4 of 5
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

This looks like a typical pizza recipe.  What makes this "chicago" anymore than any other pizza?

Personally I hate putting toppings under the cheese, it ruins everything.  I like toppings to get crisp and roasted, not steam under cheese.

I agree with all the other toppings but in Chicago the pepperoni is mostly under the cheese.
post #5 of 5

It may be heresy from someone who is not a native but who has lived here for over 20 years but I find with all Chicago pizza--deep dish and regular--is that there is way too much cheese on them.

 

Don't get me wrong, I love cheese, but enough is enough. Pizza here seems to be mostly an excuse to eat copious amounts of melted mozzarella. The crust is always soggy everywhere but the outermost edges and there is always a thick slick of grease on top of the sodden, sloppy slice. You can't even call them slices. Pizza here is almost always cut into squares.

 

I'm not a fan.

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