Author Topic: Your favorite Chicago Style recipe? (Read 5626 times)

Brian S · « **on:** December 24, 2003, 02:07:08 PM »

I'm looking to make a Chicago pizza for New Years eve. What is everyones favorite recipe they currently use? I see there are other threads discussing development of personal recipes, but I'm looking for something complete that people like using. Is one one on the homepage pretty good? In the past, I've made the Chicago pizza that Emeril made on his show. It tasted good, but there was a LOT of liquid in the pizza, probably from all the sausage that is in it. Also, my Chicago pans are non-stick, which makes it tricky to remove the pizza. The first couple times I made it, it came out of the pan fine, but the last time I think the bottom was too thin, because it tore and some of the toppings came out the bottom

Is there a way to avoid all the liquid when using a lot of meat?

Thanks!

Brian S

DKM · « **Reply #1 on:** December 24, 2003, 03:41:27 PM »

This is my current favorite

1.5 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3.5 cups all-purpose flour
0.5 cup cornmeal
0.5 cup canola oil
1 teaspoon salt

let rise overnight in fridge

bake on lowest rack of oven, 450, 20-30 minutes

DKM

Brian S · « **Reply #2 on:** December 24, 2003, 08:59:29 PM »

What kind of toppings do you like? Suggestions for sauce?

Thanks!

Brian

DKM · « **Reply #3 on:** December 24, 2003, 11:56:14 PM »

I fill as follows

Sliced Cheese
Pepperoni
Sausage
6-in-1 Peeled Ground Tomatoes
Sprinkle of dried herbs
Parmesan cheese

DKM

Brian S · « **Reply #4 on:** December 25, 2003, 05:05:01 AM »

How thick is the 6 in 1? Similar to other crushed tomatoes in heavy puree I might find at Safeway?

Do you have any problems with liquidy pizza?

Brian

DKM · « **Reply #5 on:** December 25, 2003, 12:33:53 PM »

Quote from: Brian S on December 25, 2003, 05:05:01 AM

How thick is the 6 in 1? Similar to other crushed tomatoes in heavy puree I might find at Safeway?

Do you have any problems with liquidy pizza?

Brian

Never had any "liquidy" problems. They are in a heavy puree .

DKM

naschol · « **Reply #6 on:** January 13, 2004, 12:13:36 PM »

Brian,

I typically use canned, diced tomatoes that I have drained well. I put them in a strainer over a bowl and let them set in the fridge for a couple of hours. I also precook and drain my sausage until almost done. That eliminates most of the juices (except for what you get from the pepperoni). Hope this is of help.

Nancy

Steve · « **Reply #7 on:** January 13, 2004, 12:26:23 PM »

The 6-in-1 crushed tomatoes can be spooned directly out of the can and onto the pizza without any "liquidy" problems.

Randy · « **Reply #8 on:** January 13, 2004, 01:08:58 PM »

I am going to sit on the sideline on the Chicago style pizza since I have never had the real thing. My recipes so far are only, okay at best.
Like you Nancy, I precook my sausage but I did try a Chicago with fresh sausage and I must say that one was good.

Randy

DKM · « **Reply #9 on:** January 13, 2004, 04:50:24 PM »

I also just spoon the 6-in-1 on and pre-cook the sausage.

DKM

Steve · « **Reply #10 on:** January 22, 2004, 06:45:32 PM »

Quote from: DKM on December 24, 2003, 03:41:27 PM

This is my current favorite

Here's a picture of a slice of Chicago style pizza using DKM's canola oil recipe. It was awesome!

Steve · « **Reply #11 on:** January 22, 2004, 06:48:22 PM »

Yum!!!!!!!

Randy · « **Reply #12 on:** January 22, 2004, 06:49:33 PM »

It looks good. I will try his version next.

Randy

DKM · « **Reply #13 on:** January 22, 2004, 08:47:48 PM »

Steve,

Did you notice any difference in the browning and crispness of the curst?

I thought this one had a deeper, richer browning and had that 'frying' aspect that has been taked about.

Was it the same for you?

DKM

Pierre · « **Reply #14 on:** January 23, 2004, 05:18:26 PM »

I have never had a Chicaco style Deep dish Pizza. I was never further west than Columbus Ohio. Only traveled the East coast between New Hampshire and Florida.

Looks completely different and after reading your comments in this thread and the others, I suppose I have missed out on something.

itsinthesauce · « **Reply #15 on:** January 23, 2004, 08:10:00 PM »

When I make deep dish (Chgo Style) I never pre-cook the sausage...it adds to the flavor. The other thing I do is add 3 tbs of oil to the pan or black skillet and make sure it covers the entire surface. Never use cornmeal unless you let it rise 24 hours, otherwise it will taste like cornmeal.

Still prefer the thin crust which is what 95% of Chicagoans consume.

Randy · « **Reply #16 on:** January 23, 2004, 08:55:36 PM »

Every Chicago style I have tried so far has a cornbread taste even with after 24 hours in the cooler. Anybody using corn flour instead of meal?

Randy

DKM · « **Reply #17 on:** January 23, 2004, 09:40:40 PM »

No, I'm having a hard time finding corn flour.

I do have a couple of recipes for deep dish that do not have cornmeal, but most I cook for perfer the ones with corn meal.

Off to start the dough for Napoletana from American Pie.

DKM

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