chuqui@nsc.UUCP (Cheshire Chuqui) (12/03/84)
In one of my recent trips around the country I was treated to real, honest
to God Chicago Pizza (at giordano's, for those in the know). I now find
that the stuff they laughingly call Pizza elsewhere in the known world is
no longer nearly as interesting to me, and I'm interested in adding a real
chicago stuffed pizza to the repetoire here at the Bistro. Any help with
recipes would be quite welcome-- this might be a main entree at the next
meadow party if I can get it running right...
chuq (rsk, I'll kill you for making me realize how terrible pizza is here...)
--
From the center of a Plaid pentagram: Chuq Von Rospach
{cbosgd,decwrl,fortune,hplabs,ihnp4,seismo}!nsc!chuqui nsc!chuqui@decwrl.ARPA
~But you know, monsieur, that as long as she wears the claw of the dragon
upon her breast you can do nothing-- her soul belongs to me!~dw@rocksvax.UUCP (Don Wegeng) (12/04/84)
In article <1954@nsc.UUCP> chuqui@nsc.UUCP (Cheshire Chuqui) writes: >(rsk, I'll kill you for making me realize how terrible pizza is here...) Don't kill rsk, here's a nice guy. Really. :-) Seriously, here is my recipie for pizza dough and sauce. To make Chicago Style pizza you need a deep pan. I bought mine at a local cooking store (Cook's World for those of you in Rochester). It's made os some type of clay. I'm told that metal pans also work well (that's what they use in the pizza parlors in Chicago). Basic Pizza Dough 3-3 1/2 C all purpose flour [may require more] 2 tsp sugar 1 tsp salt 1 package active dry yeast 3/4 C lukewarm water 2 tbsp olive oil Throoughly stir flour, salt and sugar. Dissolve yeast in lukewarm water, proof,and add to the flour mixture. Stir again and then add the olive oil. Continue mixing the dough until it begins to form a ball in the bowl. Place the ball on a lightly floured dough cloth and knead for 8-10 minutes. After the dough has been kneaded, place the ball in a greased bowl and cover it with a clean cloth. Place the bowl in a warm, draft free place and allow the dough to rise until doubled in size. Punch dough down and allow to rise another 20 minutes. Basic Tomato Sauce 3 C canned Italian-style plum tomatoes (drained) 8 oz. tomato sauce 1/2 tsp oregano 1/4 tsp garlic salt 1/4 tsp fresh ground black pepper 1/2 tsp salt 1/2 tsp sugar 1 bay leaf 1 1/2 tbsp olive oil 1 C chopped onions Saute onions in olive oil over medium heat until the onions become transparent in color. Add remaining ingredients (except oregano), stirring well. Simmer uncovered for 45 minutes. Add oregano and continue simmering for 15 minutes. Remove bay leaf, and sauce is ready for use. Pizza Construction This is somewhat of an art, and requires practice and experimentation. However here's what I do for my pizza. Prepare two batches of dough. Use your hands to spread one ball until it is smooth (about 1/4 to 1/2 inch thick). Place this in the bottom of a deep dish pizza pan. It should hang out of the pan by about two inches. Inside the pan then place your sauce plus any sausage, hamburger, etc. that you desire to use (this meat should be cooked first!). Now spread the other the other batch of dough out and place it on top of the sauce/meat mixture, again letting it overhang by about two inches. Next fold the overhanging dough back into the pan so that it forms a ridge around the pan. Now add lots of mozellera (sic) cheese. Cover the cheese with your favorite toppings (mushrooms, pepperoni, etc). Bake at 500 degrees for about 45 minutes. As I said before, Chicago Style pizza requires practice. You'll probably want to deviate from my methods to suite your own taste. I've found that the sause and dough also work well for thin crust (bake at 400 degrees) and deep dish (bake at 450 degrees) pizzas as well. -- /Don "Everyone has to believe in something; I believe I'll have another beer" arpa: Wegeng.Henr@Xerox.ARPA uucp: {allegra,princeton,decvax!rochester,amd,sunybcs}!rocksvax!dw || ihnp4!tropix!ritcv!rocksvax!dw
mdash@sftri.UUCP (M.D.Scheer) (12/05/84)
> Bake at 500 degrees for about 45 minutes.
and when the smoke clears, you got yerself some GOOOOD (polysyllabic) eatin.