The above picture is the Chicago Pan Pizza we made the other night, the recipe is not mine, but borrowed from a site I found online. This recipe is DKM's Chicago Style Pizza and it turned out very good, however do be careful of possible spillage when baking.
DOUGH INGREDIENTS:
3 1/2 cups all purpose flour
1 1/2 cups water
1/2 cup yellow cornmeal (you can use semolina flour)
1/2 cup canola oil
1 teaspoon sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
24 Hours Prior to Baking:
In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt. Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes. The dough should be somewhat moist and smooth, not sticky, and should weigh about two pounds. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise. One Hour Prior to Baking Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.
After resting for one hour, the dough is now ready to be placed into the baking pan. Coat the bottom of a well seasoned 15″ × 2″ deep dish pan with regular olive oil (do not use extra virgin). Place the dough ball in the center of the pan and press it out until it covers the entire bottom.
Then, using you fingers, pull the dough up the side of the pan. The edge should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again. Using either sliced mozzarella or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese. Add your desired toppings...top with...crushed tomatoes spooned directly from the can. Use your hands if necessary to spread out the tomatoes. Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese. Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes,
turning once half way through, until the crust is golden brown. Remove the pizza from the oven and allow to cool for about 3 minutes.
Posts
