nytxn
Senior Cook
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...
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...
