2-3 lbs mozzarella/pizza cheese
16 oz pizza sauce
1 cup Warm Water
3 2/3 tablespoons Canola Oil
1 teaspoon Olive Oil
1 1/2 teaspoons Kosher Salt
1 1/2 teaspoons Granulated Sugar
3 cups unbleached All-Purpose Flour, Use the Scoop-And-Sweep method
1 1/2 teaspoons Instant Dry Yeast
Prepare Crust
Add the warm water and pinch of sugar to mixing bowl
add yeast and let foam for 30 seconds or so.
Add everything else
mix until just stuck together (3-4 minutes, everything will still be flaky)
Lightly flour a surface
knead the dough ball for about two minutes. Kneading longer than a couple minutes will make the crust more fluffy and bread-like instead of dense and biscuit-like.
Break off 1/3 of the dough ball, this will be the top crust.
Form them both into dough balls and place into a large oiled bowl.
Let the dough rise once at room temperature, punch down and place in refrigerator for at least 7 hours.
Prepare Pan
Take out of the fridge and let it reach room temperature (about 2 hours).
Let rise at room temp for 6-8 hours (although it won’t rise much).
roll out the balls of dough extremely thin
take a cast iron skillet or spring-form pan (high sides are better) grease with butter well
lay the first crust in, it should come all the way up the sides of the pan.
wet bottom of crust with sauce very lightly
layer in all your toppings with a little but of cheese, the add the rest of the cheese.
lay on the top crust, seal it up with the bottom crust.
poke some holes in the top crust toward the middle.
then pour the sauce on, even out.
Bake at 400 for 35-40 minutes, until the crust is lightly browned and the cheese is melted thoroughly.
if you want the recipe its pretty damn simple i can post it
Yes please!
here ya go!
2-3 lbs mozzarella/pizza cheese 16 oz pizza sauce 1 cup Warm Water 3 2/3 tablespoons Canola Oil 1 teaspoon Olive Oil 1 1/2 teaspoons Kosher Salt 1 1/2 teaspoons Granulated Sugar 3 cups unbleached All-Purpose Flour, Use the Scoop-And-Sweep method 1 1/2 teaspoons Instant Dry Yeast
Prepare Crust Add the warm water and pinch of sugar to mixing bowl add yeast and let foam for 30 seconds or so. Add everything else mix until just stuck together (3-4 minutes, everything will still be flaky)
Lightly flour a surface knead the dough ball for about two minutes. Kneading longer than a couple minutes will make the crust more fluffy and bread-like instead of dense and biscuit-like. Break off 1/3 of the dough ball, this will be the top crust. Form them both into dough balls and place into a large oiled bowl. Let the dough rise once at room temperature, punch down and place in refrigerator for at least 7 hours.
Prepare Pan Take out of the fridge and let it reach room temperature (about 2 hours). Let rise at room temp for 6-8 hours (although it won’t rise much). roll out the balls of dough extremely thin take a cast iron skillet or spring-form pan (high sides are better) grease with butter well lay the first crust in, it should come all the way up the sides of the pan. wet bottom of crust with sauce very lightly layer in all your toppings with a little but of cheese, the add the rest of the cheese. lay on the top crust, seal it up with the bottom crust. poke some holes in the top crust toward the middle. then pour the sauce on, even out. Bake at 400 for 35-40 minutes, until the crust is lightly browned and the cheese is melted thoroughly.
A literal pizza pie. I have never seen this abomination before, it’s normal in Chicago?
not sure you would call it normal, but there are a few chains/local places that make it
Giordanos is prolly the biggest. It was founded just outside chicago
Lovely, thank you!