Chicagopanpizza Recipes

CHICAGO-STYLE PAN PIZZA

Steps:

• Press dough onto the bottom and up the sides of a greased 13x9-in. baking dish. In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over dough. Top with mozzarella cheese., In a large skillet, saute mushrooms and onion in oil until onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. , Spoon over mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 25-35 minutes or until crust is golden brown.

THE REAL CHICAGO DEEP DISH PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
• Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
• Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
• Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

CHICAGO-STYLE PAN PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
• Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
• Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
• Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

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!

CHICAGO STYLE DEEP-DISH PIZZA DOUGH

Steps:

• In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
• Cover with plastic wrap and let rise in a warm place for 20 minutes.
• Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
• Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
• Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
• Add only a minimum amount of flour to the work surface to keep the dough from sticking.
• Lightly oil a large bowl. Add the dough and turn to coat on all sides.
• Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
• Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
• When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
• Let the dough rise in the pan for 15 to 20 minutes.
• Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
• Proceed with any deep-dish pizza recipe.

PAN PIZZA

Steps:

• The dough can be made in a bread machine, a stand mixer or in a bowl with an electric hand mixer.
• If you have a bread machine, add all of the ingredients to the bread machine, push the pizza dough button and let it do it's thing.
• After the dough is made in the bread machine, remove it from the machine, place it in an oiled bowl and cover it with a towel. Let it sit covered for at least one hour, or up to 8 hours.
• If using a stand mixer or electric hand mixer, follow the steps below.
• Add the bread flour, salt, sugar, yeast, olive oil and 5 ounces of water to a stand mixer or large bowl.
• Use a dough hook on the stand mixer or an electric hand mixer to combine the dough for 2 minutes.
• Add the remaining 5 ounces of water and continue mixing the dough together for 15 minutes on medium speed.
• Cover the dough in the mixing bowl and allow it to rest for 1 hour, or until the dough has doubled in size.
• After an hour, punch the dough and fold it in half, repeating this process six times.
• Cover the dough for a minimum of one hour, or up to 8 hours. Leaving it in a warm place on the counter.
• This recipe makes enough dough for two pizzas. When ready to cook the pizza, divide the dough in half. If you're only making one pizza, store the other half of dough in an airtight container, that's been coated with olive oil.
• Remove three whole tomatoes from a can of San Marzano tomatoes. Use your hands to crush the tomatoes into a bowl.
• Add the fresh basil, oregano, salt, sugar and olive oil, combine all of the ingredients. Set aside.
• Preheat the oven broiler to high.
• Brush the olive oil in the bottom and sides of a 12 inch nonstick skillet, or cast iron skillet.
• Sprinkle the cornmeal evenly over the olive oil, in the bottom and edges of the pan.
• Sprinkle the salt, black pepper, garlic powder, onion powder, dried basil and dried oregano evenly in the bottom of the skillet.
• Use your hands to stretch the pizza dough out to about 12 inches wide, then place the dough in the skillet.
• Cover with a clean kitchen towel and let rise for 20-30 minutes.
• Place the skillet with the pizza dough on a burner on the stove.
• Turn the stove to high heat and wait for the oil to start to bubble around the edges of the dough.
• Once the oil begins to bubble, turn the heat down to medium-high, add about half of the mozzarella cheese around the edges and set a 10 minute timer.
• Wait 8-9 minutes, then use a spoon to spread the sauce evenly over the pizza and sprinkle the parmesan cheese on top of the sauce.
• After the 10 minute timer is up, turn the heat on the stove off and add the remaining cheese and toppings evenly across the pizza.
• Place the pizza under the broiler on the middle rack of the oven for 2 minutes, or until the cheese turns brown.
• Remove the pizza from the oven and lift the pizza out of the skillet immediately, or it will continue cooking in the hot skillet.
• Transfer the pizza to a cutting board, then wait 3-4 minutes before slicing the pizza to allow the cheese to cool slightly.

CHICAGO STYLE PAN PIZZA

Steps:

• Press dough onto the bottom and up the sides of a greased 13x9x12 inch baking dish.
• In a large skillet, cook sausage over med. heat until no longer pink. Drain.
• Sprinkle over dough.
• Top with Mozz cheese.
• In a skiller, saute muchrooms and onion in oil until tender.
• Stir in the tomatoes, oregano, salt, fennel, and garlic powder.
• Spoon over mozz cheese.
• Sprinkle with Parm cheese.
• Bake @ 350 for 25-35 minutes or until crust is golden brown.