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Chicago Style Pizza

Chicago Style Pizza
today we're going to make a

chicago

-

style

stuffed

pizza

these are really popular in this in this part of the states northern Indiana where we're at very popular Brice

Chicago

's right down the road from us so let's start out with we're going to make a 12-inch stuffed

pizza

to make up 12-inch stuffed

pizza

we had to start out with two dough's one one dough for the base and this weighs about a pound and a half of a roll it out is about a 16 17 inch dough and then we need another dough to cover the

pizza

and that is about an 8 ounce though we're going to roll out two to four a lid and this is going to be fairly thin so we're going to put this in the pan now we're going to start out with spray our pan with a pan release it could be a pan whatever whatever you like to use is fine you can even rub a little olive oil in it or butter whatever you prefer to do and we'll take on a large dome and we'll lay it into our pan the reason why we had to make a 16-inch dough for 12 inch

pizza

s because these pans that we use are about 2 inches tall so we have to compensate for the for the edges so with 2 inches on 2 inches and 14 across they're sicker than 12 across that's 16 inches and we're going to tuck this dough in all the way down into the corn we don't want it leaving leaveth hanging like this we want to make sure that this dough is all the way into the corners and no and make sure that there are no holes in this dough at all and...
chicago style pizza
not afford to have any holes is dope so we're going to tuck it right into the corner just like that nicely and then we're going to take a little sauce we're going to rub it right on the inside of the lip just like this now we're going to make this one with sausage so we'll put some precooked crumbled sausage in this

pizza

now there again whatever you want to put it is fine just we're just making this one pepperoni and sausage and so we'll lay in our pepperoni sometimes what I like to do is if it's only has two or three items we'll put a layer of ingredient such as the sausage then we'll put a layer of cheese some mozzarella cheese then the pepperoni or whatever else you'd like to put in or whatever the customer orders we're going to fill this up to the very top with a mozzarella so there's a lot of cheese goes in here so don't be afraid prices accordingly because a large sub

pizza

here at Antonio's weighs up to 10 pounds and it's probably mostly cheese or it is mostly cheese the nice thing about these pieces are that they're very filling this 12-inch

pizza

will cut into 8 slices it will feed 5 easily because they're just a lot of cheese and it really fills people up the downside to this is that it takes 30 minutes in the oven alone so you have to really time your your order so that the customer knows how long they can anticipate the wait for this so we fill this up to the top and we're not heaping it...
chicago style pizza
and just even with the top of the of the lip then we're going to take our small dough nice and thin and we're going to lay it right on top like a pie at this point it doesn't matter if there's any holes on the top we're going to pinch it like a pie all the way around the lip of the pan just like that will tear a hole in the center for the air to escape and now we're going to take a dough cutter wheel and we're going to cut right along the lip of the panel all around will remove the excess so this is just like a pot if you want to follow

pizza

piea that's fantastic or get her off of the pan and at this point one make sure it's nice and flat we don't want to Pat it down and put a lot of pressure on it because it will compact cheese and that's one of the reasons we use a precooked sausage in this case we normally don't on our

pizza

s we use a raw sausage but in this case because of sometimes it gets so compact the raw sausage sometimes that has a tendency not to cook all the way and we want to make sure that the pork is cooked thoroughly so we're going to cut some more holes in the lid of this this pie just like that now we're going to put our sauce right on top we're going to take our red sauce our

pizza

sauce and we're not going to swirl around like we normally would we're going to take it we're going to push it right out to the outside edge and it's just going to kiss the lip of the dough right where...
chicago style pizza
we cut it now it's important that you don't slop the sauce over the edge because it's going to be in the oven for 35 minutes if you slop any sauce over the edge you know it has a tendency to burn and we make sure you have plenty of sauce on top if there's no white spots like this on the top of the

pizza

you want to make sure we get all the white spots on of the of the lid completely cover with sauce so keep putting sauce on until it's completely covered and we just smooth it over just like this so we don't see any more white spots then we're going to top it with a little Parmesan cheese a little reggaeton and we're going to go to the oven we cook this

pizza

at 525 degrees for 30 to 35 minutes depending on how busy you are how many times you're opening and closing the oven how many how many items are in the piece itself all these things all these factors come into play but as a rule of thumb 30 35 minutes yourselves safe and telling the customer a good 45 minutes from start to finish this

pizza

and it's a great seller put this right into the oven and you put it in by hand we just push it all the way to the back of the oven and let that cook for 35 minutes okay let's take our

pizza

oven about 25 minutes and since we haven't been opening the oven up at all I think it's ready now there again the more often you open up the oven the longer it's gonna take so we're going to take this out of the pan this is probably the...
hardest thing for people to get the hang of doing is getting this this big pie out of this pan the trick to this is to get underneath underneath the crust and you're going to crack it that's fine you get the blade of the spatula all the way underneath and then you're going to lift and separate like like packing an egg and just lift lift right out and fit right there on your board now see how the oil is seeping out here that's a good indication that all the cheese is melted sometimes though we take them out and particularly on a busy night we'll take them out and they're not quite quite ready we'll have to come back in blue so what we do is we we cut right where the crack was and so we cut it right in half and then we open it up we lift up the blade we'll see that all the cheese is melted so I push it back together turn it cut it again we cut it into eight pieces just like that now this piece is ready to be boxed or to be put on a train to go out to the dining room now if we put in a box we cover with foil to keep the heat in also you might want to think about making sure that the bottom of the box is lined sometimes depending on the items you see a lot of a lot of oils from the grease or from the cheese mousse out you don't want that getting on somebody's car so we make sure we line the box up really nice so it doesn't leak out on to anybody's seating this is what it looks like when it goes to the table the cheese is just oozing...
out a lot of cheese when it's served it's very filling and when they eat this it's a beautiful thing that's our Antonio's stuffed

pizza