Chicago-Style Pizza #SundaySupper

Today Sunday Supper is honouring the Fathers in our lives with a fantastic menu of men approved dishes. I am lucky in that my husband is more adventurous with food then I am but when I heard this was the theme I thought this would be a perfect time to share my attempt of Chicago-style pizza.

Chris is such an amazing dad who blows me away every day with his love and patience for his daughter. We just recently found out that our new bundle of joy coming is a girl which only out numbers Chris even more. Chris’ excitement when the sonographer said we are expecting another girl brought such joy to my heart. He is a daddy who loves his girls and they love him. I hope he feels honoured and appreciated every day but especially on this day. Love you honey.

Now I have only visited Chicago a few times so I can’t consider myself an expert but both hubby and I agreed this was the best Chicago pizza we have had in a while. I can’t wait until we have an excuse to make it again.

chicago-style-pizza

Chicago Pizza

460g (3 1/4 c.) plain flour
80g (1/2 c.) yellow cornmeal
1 1/2 tsp table salt
2 tsp sugar
2 1/4 tsp instant or rapid-rise yeast
295mL (1 1/4 c.) water, room temperature
3 Tbsp unsalted butter, melted, plus 4 tablespoons, softened
1 tsp plus 4 Tbsp olive oil
2 Tbsp unsalted butter
1 medium onion, finely chopped
1/4 tsp dried oregano
Table salt
3 garlic cloves, minced or pressed through garlic press
400g (28-oz) tin crushed tomatoes
1/4 tsp sugar
2 Tbsp coarsely chopped fresh basil leaves
1 Tbsp extra-virgin olive oil
Ground black pepper
500g (1 lb) whole-milk or part-skim mozzarella cheese, shredded (about 4 cups)
14g (1/2 oz) grated Parmesan cheese (about ¼ cup)
Hot or mild Italian sausage, casings removed
Other toppings of choice
Recipe from Carnal Dish

chicago style pizza-rise
Mix the flour, cornmeal, salt, sugar and yeast together. Add the water and melted butter and mix until fully combined. Keep kneading the dough until it is glossy and smooth and pulls away from the sides of the bowl, about 5 minutes. Coat the dough ball with 1 teaspoon of olive oil, using your fingers. Cover tightly with plastic wrap and let rise at room temperature until it’s nearly doubled in size, about 45-75 minutes.
chicago style pizza-onions
Over medium heat melt better in a sauce pan and then add the onion, oregano, crushed red pepper and ½ teaspoon of salt. Cooking, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
chicago style pizza-sauce
Add in the tomatoes and sugar and increase the heat to high until it begins to boil. Lower the heat to medium-low and simmering until the sauce has reduced to 2½ cups, about 35-30 minutes. Remove the sauce from the stove and stir in basil and oil.
Season with salt and pepper, taste and adjust as needed.
chicago style pizza-spreading butter
Heat your oven to 220C (425 F) and put the oven rack on the lowest position.Turn the dough onto a dry work surface and roll it into a 15 by 12-inch rectangle. Spread the softened butter over the dough but leave a ½-inch border along the edges.
chicago style pizza-roll
Starting at either short end, roll the dough into a tight cylinder (like you would cinnamon rolls).
chicago style pizza-parcel
Pinch the seams together to create a package.
chicago style pizza-rolling
Carefully roll package flat and cut the rectangle in half, crosswise.
chicago style pizza-layers
You should see layers in the dough cut.
chicago style pizza-folding
Take one half and fold into thirds (like a business letter), pinching the seams together to form a ball.
chicago style pizza-first rise
Repeat with the other half. Place both dough balls into an oiled bowl and cover tightly with plastic wrap. Let the dough balls rise in the refrigerator until doubled in size, about 45-60 minutes.
chicago style pizza-before filling
Oil two 9-inch round cake pans with about 2 tablespoons of olive oil. (Or you can freeze one dough ball for later) Place 1 dough ball on a dry work surface and roll out into a 13-inch disk, about ¼-inch thick. Transfer dough to the pan by rolling it loosely around the rolling pin and unrolling it into the pan. Press the dough into the pan lightly, working into the corners and up the sides by 1-inch. If the dough is tough to work with, let it relax about 5 to 10 minutes before trying again. Do the same with the other dough ball.
chicago style pizza-fillings
Sprinkle 2 cups of mozzarella over the surface of the dough for each pizza. Sprinkle your choice of toppings on top of the cheese, I used mushrooms, sausage and fresh basil.
chicago style pizza-before baking
Spread about 1¼ cups of tomato sauce over the cheese and toppings, then sprinkle 2 tablespoons of parmesan over the sauce.
chicago style pizza-done
Bake until the crust is golden brown, about 25-35 minutes. Remove the pizza from the oven to rest for about 15 minutes.

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Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog


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5.0 from 3 reviews
Chicago Pizza #SundaySupper
Prep time: 
Cook time: 
Total time: 
Serves: 2 9-inch pizzas
 
Ingredients
  • 460g (3¼ c.) plain flour
  • 80g (1/2 c.) yellow cornmeal
  • 1½ tsp table salt
  • 2 tsp sugar
  • 2¼ tsp instant or rapid-rise yeast
  • 295mL (1¼ c.) water, room temperature
  • 3 Tbsp unsalted butter, melted, plus 4 tablespoons, softened
  • 1 tsp plus 4 tablespoons olive oil
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • ¼ tsp dried oregano
  • Table salt
  • 3 garlic cloves, minced or pressed through garlic press
  • 400g (28-oz) tin crushed tomatoes
  • ¼ tsp sugar
  • 2 Tbsp coarsely chopped fresh basil leaves
  • 1 Tbsp extra-virgin olive oil
  • Ground black pepper
  • 500g (1 lb) whole-milk or part-skim mozzarella cheese, shredded (about 4 cups)
  • 14g (1/2 oz) grated Parmesan cheese (about ¼ cup)
  • Hot or mild Italian sausage, casings removed
  • Other toppings of choice
Instructions
  1. Mix the flour, cornmeal, salt, sugar and yeast together. Add the water and melted butter and mix until fully combined. Keep kneading the dough until it is glossy and smooth and pulls away from the sides of the bowl, about 5 minutes. Coat the dough ball with 1 teaspoon of olive oil, using your fingers. Cover tightly with plastic wrap and let rise at room temperature until it's nearly doubled in size, about 45-75 minutes.
  2. Over medium heat melt better in a sauce pan and then add the onion, oregano, crushed red pepper and ½ teaspoon of salt. Cooking, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add in the tomatoes and sugar and increase the heat to high until it begins to boil. Lower the heat to medium-low and simmering until the sauce has reduced to 2½ cups, about 35-30 minutes. Remove the sauce from the stove and stir in basil and oil. Season with salt and pepper, taste and adjust as needed.
  3. Heat your oven to 220C (425 F) and put the oven rack on the lowest position.Turn the dough onto a dry work surface and roll it into a 15 by 12-inch rectangle. Spread the softened butter over the dough but leave a ½-inch border along the edges. Starting at either short end, roll the dough into a tight cylinder (like you would cinnamon rolls).
  4. Pinch the seams together to create a package.
  5. Carefully roll package flat.
  6. Cut the rectangle in half, crosswise.
  7. You should see layers in the dough cut.
  8. Take one half and fold into thirds (like a business letter), pinching the seams together to form a ball.
  9. Repeat with the other half. Place both dough balls into an oiled bowl and cover tightly with plastic wrap. Let the dough balls rise in the refrigerator until doubled in size, about 45-60 minutes.
  10. Oil two 9-inch round cake pans with about 2 tablespoons of olive oil. (Or you can freeze one dough ball for later) Place 1 dough ball on a dry work surface and roll out into a 13-inch disk, about ¼-inch thick. Transfer dough to the pan by rolling it loosely around the rolling pin and unrolling it into the pan. Press the dough into the pan lightly, working into the corners and up the sides by 1-inch. If the dough is tough to work with, let it relax about 5 to 10 minutes before trying again. Do the same with the other dough ball.
  11. Sprinkle 2 cups of mozzarella over the surface of the dough for each pizza. Sprinkle your choice of toppings on top of the cheese, I used mushrooms, sausage and fresh basil.
  12. Spread about 1¼ cups of tomato sauce over the cheese and toppings, then sprinkle 2 tablespoons of parmesan over the sauce.
  13. Bake until the crust is golden brown, about 25-35 minutes. Remove the pizza from the oven to rest for about 15 minutes.

29 thoughts on “Chicago-Style Pizza #SundaySupper

  1. This reminds me of my first trip to Chicago, and my first bite into that delicious deep-dish pizza at Lou Malnati’s. OMG so good. Yours looks awesome!

  2. Like the deep well of love your wonderful hubby holds for his girls – including you – this deep dish pizza is obviously made with a whole lot of heart! And wholesome ingredients!

  3. Laura, your husband sounds amazing. It brought a tear to my eye reading about how happy he was to find out you were having another girl. He definitely deserved to enjoy this amazing deep dish Chicago style pizza. Love this post!

  4. I am so excited for your family, Laura! Another girl is the best. I remember when I was first pregnant with number two and it suddenly occurred to me that if I had a boy, she wouldn’t have a sister (since we had kind of decided that two was a good number.) I was devastated! When I found out that she would be a girl, I was so overjoyed! Our girls are so enamored of their daddy, even at almost 21 and 23 years old and I am forever grateful. We joke that he is outnumbered but I think he is secretly thrilled.

    Your Chicago-style pizza is absolutely wonderful!

  5. Oh my goodness look at that fabulous thick and cheesy pizza! I usually eat more New York style but now you have me craving one of these. Yum.

  6. I am seriously in love with Chicago food and their signature super-sized, super-stuffed pizza is always a ‘must-have’ when in the windy city to visit my son. Thank you so much for sharing the recipe!!!
    Roz

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