Feeding a crowd?
Are they clambering for pizza?
Then we must go to Chicago!
There are 3 styles of pizza in Chicago. Flat, deep dish and stuffed. Unlike deep dish, stuffed pizzas use the same dough as NY style. Deep dish is dough another animal. Easier to put together and easier to form, but that is another story because we are going s t u f f e d.
First we need a well seasoned 18" x 2" deep dish pizza pan.
We must pre-cook the 3 pounds of sweet/hot sausage for this style. That's a lot of sausage so get out the griddle.
Make lots of pizza dough. Roll it out and lay it across the pan, up the sides and over the top. Use a fork to punch lots of holes in the dough so it bakes evenly and forms no bubbles. Pre-bake for 5 - 7 minutes in a 350F grill. Layer the entire bottom of the pan with 2 pounds of mozzarella slices. The slices protect the crust from becoming soggy.
Add the toppings. Or in this case, fillings. I used Italian hard salami, pepperoni, Italian sausage, black olives, pre-cooked mushrooms (to remove moisture), artichoke hearts, onions and jalapenos.
Now a layer of shredded mozzarella and shredded Italian blend cheeses.
Ready to bake.
No wait... MUST ADD MORE FILLING!
More cheese, more cheese, more cheese.
Roll out more pizza dough. Lay it over the top, wet the bottom layer of dough, pinch it together to seal and trim it up nice and pretty. Pre-bake in the grill again for another 5 - 7 minutes.
Add a mix of pizza sauce and diced tomatoes to the top. Squirt on a mixture of basil pesto and basil in a tube. Bake in the Primo XL at 350F for about an hour.
It's done when the crust turns golden brown and the top is nice and bubbly.
18" x 2"
Let it sit for 15 minutes, slice, and feed the masses.
One slice weighs over a pound and covers the plate.
The crust
One slice is enough.
mmmmmmm.... Chicago style stuffed pizza.
.
Are they clambering for pizza?
Then we must go to Chicago!
There are 3 styles of pizza in Chicago. Flat, deep dish and stuffed. Unlike deep dish, stuffed pizzas use the same dough as NY style. Deep dish is dough another animal. Easier to put together and easier to form, but that is another story because we are going s t u f f e d.
First we need a well seasoned 18" x 2" deep dish pizza pan.
We must pre-cook the 3 pounds of sweet/hot sausage for this style. That's a lot of sausage so get out the griddle.
Make lots of pizza dough. Roll it out and lay it across the pan, up the sides and over the top. Use a fork to punch lots of holes in the dough so it bakes evenly and forms no bubbles. Pre-bake for 5 - 7 minutes in a 350F grill. Layer the entire bottom of the pan with 2 pounds of mozzarella slices. The slices protect the crust from becoming soggy.
Add the toppings. Or in this case, fillings. I used Italian hard salami, pepperoni, Italian sausage, black olives, pre-cooked mushrooms (to remove moisture), artichoke hearts, onions and jalapenos.
Now a layer of shredded mozzarella and shredded Italian blend cheeses.
Ready to bake.
No wait... MUST ADD MORE FILLING!
More cheese, more cheese, more cheese.
Roll out more pizza dough. Lay it over the top, wet the bottom layer of dough, pinch it together to seal and trim it up nice and pretty. Pre-bake in the grill again for another 5 - 7 minutes.
Add a mix of pizza sauce and diced tomatoes to the top. Squirt on a mixture of basil pesto and basil in a tube. Bake in the Primo XL at 350F for about an hour.
It's done when the crust turns golden brown and the top is nice and bubbly.
18" x 2"
Let it sit for 15 minutes, slice, and feed the masses.
One slice weighs over a pound and covers the plate.
The crust
One slice is enough.
mmmmmmm.... Chicago style stuffed pizza.
.
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