My husband was so in love with Chicago Pizza. After a recent trip to Chi-Town, I was telling my mother in law about the pizza-- and she said -- lets make it. So we did. She basically did most of it, my contribution was the tomato sauce. The crust turned out fabulous. Here is the recipe we used.
For the Tomatos we used a 28 ounce can of whole tomatoes and hand crushed them. Next I added basil, oregano, pepper, salt and a tablespoon of sugar.
The dough has to be made a day in advance.
Line the dough in an oiled pizza pan (you can get this from a restaurant supply or online). Put down a healthy layer of sliced mozzarella cheese. Add whatever toppings you desire. The usual Chicago style is with a full layer of sausage pressed into the bottom. Use sweet or mild sausage in the and cut it out of the casing and make a single layer above the cheese. Next add the tomato sauce and sprinkle with fresh Parmesan cheese.
Bake on 350 for 30-40 minutes until crust is golden.
Here are the Dough ingredients as well as step by step instructions for making the dough.
CLICK THIS LINK TO SEE INSTRUCTIONS
| DOUGH INGREDIENTS | ||||
| VOLUME (Single Pizza) | WEIGHT (Single Pizza) | WEIGHT (Bulk Quantity) | BAKER'S PERCENT | INGREDIENT |
| | ||||
| 3½ cups | 18.0 ounces | 25.0 pounds | 100.0% | All-purpose flour |
| | ||||
| 1½ cup (scant) | 11.0 ounces | 15.3 pounds | 61.1% | Water |
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| ½ cup | 3.5 ounces | 4.9 pounds | 19.4% | Yellow cornmeal |
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| ½ cup | 3.5 ounces | 4.9 pounds | 19.4% | Canola oil |
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| 1 teaspoon | 0.38 ounce | 8.3 ounces | 2.1% | Sugar |
| | ||||
| 1 teaspoon | 0.25 ounce | 5.6 ounces | 1.4% | Salt |
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| 2¼ teaspoons | 0.25 ounce | 5.6 ounces | 1.4% | Active dry yeast |
