Chicago Style Pizza

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On a a trip from Florida to Minnesota we stopped in Chicago. We sought out the best Chicago style pizza in town. We were directed to Lou Malnati's where we had the most fabulous spinach pizza.

We have tried in vain to find anything that comes close here in Minnesota and so today I started scouting around for a crust recipe that would compare to what we had at Malnati's.

Imagine my delight at finding this recipe. We'll see how it turns out.

Apparently I have to rate this recipe before I can post, so I'm giving it 5 stars for the pizza we had at the Schaumberg-Roselle location. Yum!

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Several comments are that this makes too much dough.
Dough freezes beautifully. After rising, punch dough down,
cut off the amount you will use and shape the rest of the
dough in a disk. Wrap in plastic wrap and place in plastic
freezer bag. When ready to use. Remove the plastic wrap
and place in an oiled bowl. Cover with a towel and allow
to defrost and rise for least 3 hours. Gently punch down and
follow recipe from there.
If not using cornmeal on the bottom, be sure to spread oil
on bottom of pan. It makes for easy removal of pizza and
makes the bottom extra crispy.
Use San Marzano whole peeled tomatoes crushed by hand.
The mozzarella is thin overlapping slices placed on top of the
dough. If using sausage, make a thin disk the size of the pan
and place on top of the cheese. Then tomatoes and you're
good to go. (Note: Lou's also uses this dough for their thin
crust pizza

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You people that say you're from Chicago can eat, but obviously not cook. I lived in Chicago all my life. Don't blame the recipe, blame yourselves. It's not going to be exact...type of flour, type of olive oil (pure, virgin, extra virgin, etc, how evenly your oven cooks, how long you let it rise, sloppy measuring...it all makes a huge difference. The recipe is good. Besides, Chicago crust is all about the same...flour, cornmeal, olive oil, sugar...it's practicing with it time and time again to get it right. The pizzeria's we all love have been doing it for 50, 60, 70 years!

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The straight sided pizza pan shown in the photo for this recipe is a tin plated steel pan made by American Metalcraft. Restaurants in Chicago make their deep dish pizzas in this type of pan, when the pan is new they will look silver but with use they will turn black as they become seasoned.
Here are the part numbers for the deep dish pizza pans.
American Metalcraft (T80082 - 8" Pizza Pan
American Metalcraft (T80102 - 10" Pizza Pan
American Metalcraft (T80122 - 12" Pizza Pan
American Metalcraft (T80142 - 14" Pizza Pan

I've ordered a set of these pans, I will try this recipe and compare it to a Lou Malnati's pizza from their pizzaria near my home and report back here with the results.
Ciao

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This recipe works well even with my gluten free pizza dough. I made two 12 inch pizzas in glass pie plates and one 16 inch in a deep dish metal pizza pan. I liked the crust on the glass plates the best. My gluten free dough recipe is from one of Betty Hageman's books-this dough rises for 10 minutes after placing in the pan - bakes untopped for 10 minutes- out of the oven and topped according to Chef Malnati's recipe. It's the best gluten free pizza I've ever had. I can't wait to try the one I froze to see how it turns out.
from Bonnie

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Hey people let the dough sit overnight, it will taste, my husband is from Chicago and liked the crust, just tweek with it and quite complaining

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The cornmeal is sprinkled on the pan before you put down the dough. About half of the pizzerias in Chicagoland use cornmeal under the crust to keep it from sticking to the pan. I presume the others use oil.

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when do you add the cornmeal???

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This recipe is good but it is not the crust used in the restaurant. I ordered several pies from Lou's and they list the ingredients on the label. After much trial and error I have found the right ratio of ingredients to re-create that real Chicago taste and texture. So check out my web site for the recipe.

http://www.thingsweliketoeat.com/Things_We_Like_To_Eat/Recipes/Entries/2010/1/29_Authentic_Chicago_Style_Deep_Dish_Pizza_Dough.html

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So add 1 tsp of sugar to the dough recipe to give it that missing hint of home.
I add it to the yeast/water mixture. I don't use dried herbs often but toss in some dried basil and or oregano to the party to jazz up the dough flavor. I have made the dough with and without the cornmeal inside. Either way works fine. I like the texture cornmeal adds to the crust.
A pan grabber helps pull the pan out and makes you feel like an authentic pizza chef!
http://tiny.cc/hZ9Zp