"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 09-14-2005, 09:52 AM   #1
Senior Cook
 
nytxn's Avatar
 
Join Date: Jun 2005
Location: Austin, TX
Posts: 120
Send a message via AIM to nytxn Send a message via MSN to nytxn
Chicago Style Stuffed Pizza

Chicago Style Stuffed Pizza


Dough Recipe


1 1/2 pounds (5 cups) bread flour
1 1/2 cups water
1/2 cup extra virgin olive oil
2 teaspoons active dry yeast
1 teaspoon salt


Filling:
2 cups Mozzarella cheese
1 cup provolone cheese
1 cup Havarti cheese
6 oz cooked (and chopped) Canadian Bacon (you can use whatever you like - sausage, meatball, bacon - your choice)


Sauce:
28 oz can crushed tomatoes
2 cloves of minced/crushed garlic (your preference - more or less)
2 Tbsp dried Italian seasoning
4 Tbsp shredded or grated parmesean cheese


In a stand mixer, mix together the water, oil and yeast until the yeast is fully dissolved.


Add the flour and salt.


Mix on low until most of the flour has mixed with the wet ingredients. Increase speed and knead until dough forms a cohesive ball and is smooth and silky, about 10 minutes.


Transfer dough to a large bowl and cover tightly with plastic wrap. Allow dough to double in bulk, about two hours.


About a half hour before the dough is ready, place the crushed tomatoes, minced garlic, and Italian seasoning into a food processor. Run it on medium speed for about a minute and pour into a sauce pan. Heat on low for about 20 minutes. Add the parmesean after 10 minutes. stir often and do not let it boil.


When the dough has doubled in bulk, punch it down and knead it briefly (about 1 minute). Remove 1/3 of the dough and place it back in the bowl, covering tightly.


Roll the large portion of dough out into a 16" circle. Place the dough into a lightly greased 15" x 2" round deep-dish pizza pan. The dough should come up 2" on the sides.


Fill the dough shell with the filling mixture, but save about an ounce of ham for the top.


Roll out the remaining dough into a 14" circle and place it on top of the filling. Pinch the top and side edges together to seal. Prick the top with a fork to allow steam to escape.


Let the pizza rise an additional 15 minutes in the pan before baking. Bake at 500-degrees F. for 15 minutes, then lower the temperature to 400-degrees F. and bake for 20 to 25 minutes.


Add the sauce (you'll probably have some left over) and the leftover ounce of ham on top of the crust during the last 10 minutes of baking time.


Here's a few pics of what it looks like when it's done. Unless you have a big family, you'll be eating this thing for a week...

Attached Thumbnails
Click image for larger version

Name:	100_0200x1.JPG
Views:	189
Size:	49.3 KB
ID:	432   Click image for larger version

Name:	100_0205x1.JPG
Views:	178
Size:	37.6 KB
ID:	433  

Click image for larger version

Name:	100_0201x1.JPG
Views:	184
Size:	31.6 KB
ID:	434  
__________________

__________________
God bless ya REAL Good!


Ron
aka: nytxn
nytxn is offline   Reply With Quote
Old 09-16-2005, 11:03 PM   #2
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
OMG what a pizza!!! That will make the most hungry man very, very happy!! Anyway the usage of Havarti is interesting! I haven't eaten it for a long time and sort of forgot about it (they are not very well known in Italy) but since they melt very well it could be very tasty indeed with the pizza!! That is something to try next time we do our pizza!! (well lets hope we can find it in Rome...)
__________________

__________________
urmaniac13 is offline   Reply With Quote
Old 09-16-2005, 11:23 PM   #3
Head Chef
 
KAYLINDA's Avatar
 
Join Date: Aug 2005
Location: CHERRYVALE, KANSAS
Posts: 1,313
That pizza looks great! I love pizza! Thank you!
__________________
KAYLINDA
You can close your eyes to the things you do not want to see, but you can't close your heart to the things you do not want to feel.
KAYLINDA is offline   Reply With Quote
Old 09-24-2005, 09:02 AM   #4
Cook
 
Join Date: Sep 2005
Location: UK
Posts: 80
Send a message via MSN to cc2003btw
Whoa! That's a pizza. Might have to try it. More like a deep filled pie.
__________________
Mr C says hi!
cc2003btw is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:00 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.