Chicago ‘Stuffed’ Pizza

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This is a pizza with two crusts. Dough is rolled out vs. traditional pizza. This recipe is for a 12″ 2 inch deep pizza pan. A cake pan will do, but you may have to scale it down. I will also give recipe for a 7″ pan which is good for two. Ferment over night so make this a day ahead.

12″ Pizza

8gYeast
110gWater
770gAP (12%)
41gcornmeal (or semolina flour – what we use)
16gmalt powder
32glard (Can just double butter without lard – what we do)
32gbutter
377gice water
16gkosher salt

Use bread mixer or dough hook. Divide into 800g ball (bottom crust) and 400g ball (topper crust)

7″ Pizza

2.3gYeast
31.4gWater
220gAP (12%)
11.6gcornmeal
4.6gmalt
9.2glard
9.2gbutter
107.8gice water
4.6gKosher salt

Use bread mixer or dough hook. Divide into 260g ball (bottom crust) and 140g ball (topper crust)

Directions:

Ferment the dough Let it sit on counter for at least an hour ( you need dough ball to come up to 65 degrees). If it does not roll out you didn’t wait long enough. Roll out dough to about 17″ for the 12″ pan. Crimp the edges to hold it in place.

  • Add Cheese (lots). Slices are better here.
  • Add Meat (Pepperoni – some use raw sausage, but I would cook it at least half way, the magic is it mixing in with sauce)
  • Roll out the 2nd smaller crust and put it on top crimping it to the bottom crust sides.
  • Add your pizza sauce (marinara works, but sweeter purree based sauces better – recipe below)
  • Add Parm.
  • Bake 400 for 40 minutes for 12″ 30 minutes for 7″. We are still testing this recipe so times ARE NOT GOOD YET
  • Bake until 165 in center

SAUCE RECIPE

  • 1
(32 ounce) can tomato puree
  • 1
teaspoon oregano
  • 1
teaspoon basil (
  • 1
teaspoon garlic powder
  • 1
teaspoon pepper
  • 1
teaspoon sugar
  • salt (To taste at the end – start with a teaspoon)

Bryan

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