Chicago style Pizza
A unique dough with Corn Meal and with the sauce ON TOP.
NOTE: It will take at least 4-6 hours for the dough to rise twice.
(Cheese and Sauce ingredients not included in print out)
1 1/3 cups warm water
1/4 cup non fat dry milk
1/2 teaspoon salt
1/2 cup cornmeal
4 cups all purpose flour
1 1/2 tablespoons sugar
1 package (small envelope) yeast
1 tablespoon vegetable or olive oil (for dough)
1 tablespoon room temp butter (for dough)
a very generous amount of vegetable or olive oil (to very thoroughly coat
each pie pan)
6 tablespoons softened butter, 2 tablespoons for each of the 3 dough balls
spray butter flavored pam or other butter flavored spray oil
1 pound mozzarella or provolone, (can be slices) PER PIZZA
1/2 cup of more grated parmesan PER PIZZA
1 1/2 cups or more of pizza sauce (yield 1/2 Cup or so PER PIZZA)
12 ounces canned plum tomatoes, drained & diced (PER PIZZA)
three 9 INCH cake or pie tins that are at least 2 inches high
(You can use a Kitchen Aid to blend/knead these ingredients if you want
instead of kneading by hand.)
1. Put Yeast, Sugar, Salt, and Dry Milk in a large bowl. Add water and stir to
mix well. Let it rest for a few minutes.
Add the 1 Tablespoons each of Oil & room temperature Butter and stir in.
Add the Flour & Corn Meal and stir so the dough forms. Put on low speed
with dough hook on Kitchen Aid or hand knead for about 5 minutes. If
kneading by hand, it helps to put some oil on your hands.
The dough will begin to not “stick” on the bowl if using Kitchen Aid. If it s too
wet, add a bit more Flour. If it s too dry, drizzle a very small amount of water
2. Remove dough and divide it into 3 balls. Put in oiled bowls, cover top of
dough balls with a drizzle of oil & plastic wrap, and let it rise for till double in
size, about 1 to 2 hours.
3. For each dough ball, on a lightly floured surface and with floured rolling
pin, roll out each ball till about inch (or less) thick.
4. Take about 2 Tablespoons or less of very soft room temperature Butter,
and spread over the surface, leaving about a 1 inch border. Carefully roll up
into a square shape and pinch the seams closed.
5. Gently roll this out to about 1 inch thick. Fold the dough over itself so it
forms into a ball. Put back into oiled bowl, and let it rise up again until it s
doubled in size, about 1 to 2 hours or less.
NOTE: If you re refrigerating the dough overnight, bring back to room
temperature so it will be easier to work with. It needs to be soft and very
6. In each of the three 9” pans put a lot of Oil and spread it all around. You ll
want a thick coating on bottom of pan with Oil. (You can mix some melted
Butter in with the Oil mixture if you want).
7. Roll out each dough ball so it s slightly bigger than the pan, and place
them in the pans. Press the dough onto the sides of the pan so air bubbles
don t form, making sure the crust is about inch from the top rim of the pan.
8. Spray the outer edge of dough with Pam. Lightly press a good amount of
shredded or sliced Mozzarella in each of the pies.
9. For each pie, take a small handful of the mashed up Plum Tomatoes and
put over the cheese. (you can used drained diced Tomatoes instead). Top
with your ingredients, and finally spread your Pizza sauce over the top of
everything, with a final touch of grated Parmesan over that.
NOTE: Precook sausage by frying till lightly browned in a non stick saute
pan. While frying, break up into little bits with a wooden spoon.
Bake 400*F for 10 min, reduce heat to 350*F and bake for 20 minutes more,
until when using a knife or spatula to peak under a side of the dough shows
that it is browned and crispy. Let it set for a good 10 minutes before
transferring to a pizza pan or large dish before slicing.
You can freeze prepared pizza's, tightly covering them with saran wrap. You
will have to bake a bit more from the frozen state.
It is also good to partially FREEZE the prepared pizza before baking,
as it will allow time for the dough to bake before the cheese melts.
Freeze the prepared Pizza for 30 minutes or so. Partially freezing the
cheese will prevent the cheese from burning while the crust is still
Do not refrigerate more than
3 days, always bring back up
to room temperature before
After 3 days, the yeast will
begin to disintegrate and
ferment too much, leaving
your dough with gaping holes
that means your yeast is OLD.
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