INGREDIENTS:
CRUST:
1 1/4 cup room temperature water
2 teaspoons of sugar
2 1/4 teaspoons of yeast
3 1/4 cup all-purpose flour
1/2 cup fine ground corn meal
1 1/2 teaspoons of salt
3 tablespoons of melted butter
4 tablespoons of softend butter
SAUCE:
2 tablespoons unsalted butter
1/4 cup of hand grated onion
1/4 teaspoon dry oregano
1/2 teaspoon of salt
2 cloves of minced garlic
one can of 28 ounces of crushed tomatoes
1/4 teaspoon sugar
2 tablespoons of roughly chopped basil
1 tablespoon of extra virgin olive oil
salt
pepper
TOPPINGS:
Original Recipe:
2 cups mozzarella cheese and sauce
My Way:
1 cup mozzarella cheese, chopped red onion, chopped red pepper, chopped green pepper
and pepperoni
Use your own favorite pizza toppings!!
DIRECTIONS:
CRUST:
Yeast Mixture:
1. In a small bowel, add water.
2. Add sugar and mix until dissolved.
3. Add yeast.
4. Let stand about 10 minutes or until yeast starts to activate.
Flour Mixture:
1. In a large bowel, add flour.
2. Add corn meal.
3. Add salt.
4. Mix all above ingredients.
Combine Yeast Mixture and Flour Mixture:
1. Add melted butter and yeast mixture to flour mixture.
2. Kneed dough thoroughly.
Place pizza dough in a bowel lightly covered in olive oil. Shape the dough in a ball and cover with olive oil by rolling dough in bowl. Cover with plastic wrap and let it rise for about one hour.
Divide the dough into two, as the recipe makes two pizzas.
Shape the dough into a flat rectangle.
(to be continued...)
VARIATIONS:
#1: Cut ingredients in half to create one 9 inch pizza.
#2: Found a can of chopped tomatoes with basil (therefore omitted chopped basil)
REFERENCE:
America's Test Kitchen - YouTube Video
Chicago Style Pizza
Link: http://www.youtube.com/watch?v=B2uGmk0kYC4
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