Quad City pizza is getting some national love in the WaPo
. In case that article disappears, here is the included recipe, which is adapted from a QC-style purveyor in Chicago. Given what we've seen from other restaurants, take this with a grain of salt, caveats galore (e.g., "Chicago deep dish has cornmeal!"), but this may be a good starting point for the style.
===Adapted from a recipe by Roots Handmade Pizza in Chicago.
Tested size: 16 servings; makes two 12-inch piesFOR THE CRUST
4 oz warm water
1/4 teaspoon instant yeast
3 oz (6 T) malt syrup
20 oz bread flour
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp dried oregano
2 tsp sweet paprika
6 ounces ice waterFOR THE TOPPINGS
1 tablespoon fennel seed
2 cups cooked, finely crumbled Italian sausage
2 teaspoons crushed red pepper flakes
1 1/4 cups no-salt-added tomato sauce
18 ounces (4 cups) shredded mozzarella cheeseDIRECTIONS
For the crust: Combine the warm water and yeast in the bowl of a stand mixer fitted with a dough-hook attachment; let the mixture sit for 10 minutes, then add the malt syrup, flour, salt, pepper, dried oregano, sweet paprika and ice water. Beat on low speed for about 2 minutes, then increase the speed to medium and mix for another few minutes to form a dough that is smooth and elastic.
Divide the dough in half; wrap each portion in plastic wrap, then refrigerate for 24 to 48 hours. Before shaping the pizza, bring the dough to room temperature, 2 to 3 hours.
Place a pizza/baking stone on the lowest oven rack; preheat to 450 degrees. If you donít have a baking stone, invert a large baking sheet on the lower rack.
Place each dough ball on top of its own 12-inch square of parchment paper. Use a rolling pin to stretch and roll each dough ball into a 12-inch round, folding the edges of the dough over about 1/2 inch and crimping with your thumb and forefinger, to form a lip.
For the toppings: Stir the fennel seed into the cooked and crumbled sausage. Stir the crushed red pepper flakes into the tomato sauce. Spread half of the tomato sauce across the surface of each dough round. Sprinkle the seasoned sausage evenly over the sauce, then top with the shredded mozzarella cheese, being sure to spread it evenly over the sausage.
Use a pizza peel to carefully transfer one pizza (with its parchment paper) to the pizza/baking stone; bake for up to 15 minutes, until the top is golden brown and bubbling.
Let the pizza sit for a few minutes before using kitchen shears to cut it crosswise into strips that are about 1 1/2 inches wide; then cut down the center (so the long strips are cut in half). Repeat with the remaining dough and toppings.