I'm new here, but had to join after reading a few of the post here. I made my first Chicago style pizza which everyone seemed to enjoy.
Credits to pythonic, but any mistakes or deviations are mine. I'm not trying to duplicate any style, just trying to make something my boy and husband will eat.
https://www.pizzamaking.com/forum/index.php/topic,30152.0.htmlhttps://www.pizzamaking.com/forum/index.php?topic=35488.msg353079#msg353079Pizza DoughAll purpose flour 175g (I would probably bump this 15-20 grams next time)
Ground polenta - 10g (this really should have been semolina but it still came out okay, probably why I had issues with the flour)
Water - 85g
Canola - 26 g
Olive Oil- 9 g
Kosher Salt - pinch
Sugar - 1/4 tsp
Instant dry yeast - 1/4 tsp
SauceSan Marzano (diced) – 28 oz
Crushed tomatoes – 15 oz (I probably didn’t need this if I just crushed some of the diced tomatoes)
Drained for a ˝ hour through a strainer to remove water
Added garlic powder, onion powder, oregano, thyme leaves (I do this by eye) – and fresh basil and parsley chopped
Sausage
1 lb of Italian mild sausage from butcher
Crumbled and cooked with garlic sauce, marjoram, onion powder, garlic powder, pinch of kosher salt
Let cook on paper towel on plate
Only used about a quarter to a third and froze rest
AssemblyUsed butter krisco in 9 inch pan (to top) and sprinkled a little polenta
Rolled dough and pressed it at least 1 inch up the side
Cut Galbani part skim mozz (16 oz) package into slices (about 2/3 of a package) and covered the bottom without spaces
Added about a quarter plus of the sausage to the sauce and then layered about half in. Added a third of a cup of parmesan cheese (shredded), continued sauced and layered more parmesan in. No more than about 3 quarters of a cup at most of parm added
Preheated pizza stone to 450
Added pizza
Cooked about 35-40 minutes
Let rest 5-10 minutes
