I am catering the Cubs opening weekend so I have a recipe for this delicious Chicago style pie.
Pizza Dough Ingredients
16 ounces water
1/8 ounce yeast
½ ounce salt
2 pounds bread flour
¼ cup olive oil
16 ounces water
1/8 ounce yeast
½ ounce salt
2 pounds bread flour
¼ cup olive oil
Toppings
2 cups tomato sauce
2 cups shredded mozzarella
1 cup sliced mushrooms (lightly sautéed and dry on paper towel)
2 cups spinach (lightly sautéed and dry on paper towel)
The reason you cook and dry is to prevent excess moisture in your pizza
½ cup grated Romano
½ cup sliced pepperoni
½ cup grated Parmesan
Directions
In a mixer combine the water and yeast and allow to dissolve. Add the remaining ingredients and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for at least 4 hours.
Once the dough is ready, place on flat surface and dust with flour or cornmeal.Preheat over to 425 degrees. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan, make sure you have enough dough to come up the side of the pan approximately ½ inch high.
Next begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Top with grated cheeses and place in oven for 30 to 40 minutes or until golden brown.
