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Chicago Style Pizza

Mar 24, 2024
today we're going to make a Chicago

style

stuffed

pizza

uh these are very popular in this part of the northern states of Indiana where we're very popular of course Chicago is right down the street from us so To start , we are going to make a 12-inch stuffed

pizza

to make a 12-inch Stuff pizza. We have to start with two DS, one, a dough for the base and this weighs about a pound and a half. We're going to roll it out until we get about 16 17 of dough and then we need another dough to cover the pizza and that's about an 8 oz dough that we're going to roll out to make a top and this is going to make it pretty thin so let's Let's put this in the pan, now we're going to start by spraying our pan with a pan releaser, it could be a Pam, whatever you want to use, okay, you can even rub. a little olive oil, or butter, whatever you prefer to do and we'll take our large dough and put it in our pan and the reason we had to make a 16 inch dough for 12 inch pizzas because these pans that I use are about 2 inches tall so we have to offset the edges so we have 2 inches in 2 inches and 14 wide then there are 12 wide so it's 16 inches and we're going to stuff this dough all the way in the corner we don't want it to go away, let it hang like this, we want to make sure that this dough goes all the way to the corners and no, and make sure that there are no holes in this dough, it can't afford to have holes. in this dough so we're going to get it really into the corners like this and then we're going to take some sauce and we're going to rub it right on the inside of the lip like now Can we make this one with sausage?
chicago style pizza
So we're going to put some pre-cooked crumbled sausage on this pizza. Now, again, whatever you want to put in is fine. We're just making this pepperoni and sausage. so we put pepperoni on it, sometimes what I like to do is if it only has two or three elements, we put a layer of ingredients like sausage, then we put a layer of cheese, a little bit of mozzarella cheese and then the pepperoni or whatever else you like to put on it or whatever the customer asks for, we're going to fill this to the top with mozzarella and there's a lot of cheese in here, so don't be afraid, price it accordingly because A large stuffed pizza here at Antonio's weighs up to 10 pounds and it's probably mostly cheese or it's mostly cheese.
chicago style pizza

More Interesting Facts About,

chicago style pizza...

The next good thing about these pizzas is that they are very filling. This 12-inch pizza is cut into eight slices. I'll feed five easily because they only have so much cheese and that really fills people up. The downside to this is that it takes 30 minutes in the oven alone, so you really have to time your orders so the customer knows how long. You can anticipate the wait for this, so we fill it to the top and we don't mound it, it's just about the top of the lip, so we're going to take our nice, thin little dough, and we're going to place it right on top like a cake.
chicago style pizza
Well, at this point, it doesn't matter if there are holes on the top. We're going to pinch it like a cake around the edge of the pan just like that. We will make a hole in the center for air to escape. Okay, now we're going to take a dough cutter, a wheel, and we're going to cut right along the edge of the pan, removing the excess. Do this. it's like a cake, if you want to call it a pizza cake, that's fantastic, we'll take it out of the pan and at this point we make sure it's nice and flat, we don't want to pet it, we don't.
chicago style pizza
I want to put a lot of pressure on it because it will compact the cheese and that's one of the reasons we use a pre-cooked sausage. In this case, we don't normally use on our pizzas, we use a raw sausage, but In this case, because it sometimes becomes so compact, the raw sausage sometimes tends to not cook completely and we want to make sure that the pork It's well cooked, so let's cook. Poke a few more holes in the top of this uh of this pie like this, 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 go around. like we normally would, we'll take it, push it to the outside edge and it'll just kiss the edge of the dough right where we cut it.
Now it is important not to spill the Sauce over the edge because it will be in the oven for 35 minutes. If you spill sauce over the edge, it tends to burn. You want to make sure you have enough sauce on top so you don't get white spots like this. On the top of the pizza we want to make sure that all the white spots on the top are completely covered with sauce, so keep putting sauce until it's completely covered and we just smooth it out like this until you don't see any more white spots then you We're going to top with some parmesan cheese and some oregano and we're going to put this pizza in the oven at 525° for 30 to 35 minutes depending on how busy you are. it's how many times you open and close the oven, how many, how many items are on the pizza, uh, all of these things, all of these factors come into play, but as a rule of thumb, 30 35 minutes, you can safely tell the customer a good 45 minutes. from start to finish for this pizza, uh, and it's a big seller, we'll put it right in the oven and you put it by hand, we just push it to the back of the oven and I'll let it cook for 35 minutes, okay , let's take our pizza, it's been about 25 minutes and since we haven't opened the oven at all, I think it will now be ready again the more often you open the oven, the longer.
It's going to take so let's take this out of the mold. This is probably the hardest thing for people to learn to do is to get this big cake out of this pan and the trick to this is to get underneath the crust and you're going to break it up CR, that's fine and place the blade of the spatula completely underneath and then you're going to lift and separate like you would pack an egg, you just lift it and place it. it's right there on your board, now look at the oil seeping in here, that's a good indication that all the cheese melts sometimes, although when we take them out, especially on a busy night, we'll take them out. and they're not quite ready, we're going to have to put them back in, so what we do is we cut it right where the crack was, so we cut it in half and then we open it up and lift it up.
Lift the blade up and you'll see that all the cheese is melted, so I put it back together, turn it over and we cut it again and cut it into eight pieces like this, now this pizza is ready to be packaged or ready to be put out. a on a tray to go out to the dining room now if we put it in a box we cover it with oil to keep warm uh you may also want to think about making sure the bottom of the box is lined sometimes depending on the items you see, a lot of oils from the fat or cheese ooze out, you don't want that to get into someone's car, so we made sure to line up the box really well so it doesn't drip. in anyone's seat this is what it looks like when it goes to the table the cheese just oozes a lot of cheese and when it is served it is very abundant and when you eat it it is something beautiful, our Antonio is stuffed with pizza

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