Mostly disappointing experience, but here is a recipe (non-stuffed?) from the Food Network, IIRC the original Chicago-style pizza (which I have never tried):
Chicago Style Pizza Recipe courtesy Marc Malnati, Lou Malnati’s Pizzeria, Chicago, Illinois
Pizza Dough:
16 ounces water
1/8-ounce yeast
1/2-ounce salt
2 pounds bread flour
1/4 cup olive oil
1/4 cup cornmeal
Toppings:
2 cups tomato sauce, jar or homemade
2 cups shredded mozzarella
1/2 cup sliced mushrooms
1/2 cup spinach, shredded
1/2 cup grated Romano
1/2 cup sliced pepperoni
1/2 cup grated Parmesan
In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.
Serve pizza straight from the oven to the table.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Personally, I have never been able to obtain the dense, chewy, random-bubble-size dough texture that I associate with Chicago-style pizza. If anybody has the Straight Dope on this, I would be ever so grateful.
I still haven’t tried the deep dish recipe…my finacial aid money is well over two months late coming in the mail, and I’m about ready to drive to the Lake Mary campus of my school (a forty minute drive) for the second time to ask for my money…only with a battle axe this time…
…But anyways, I came in here to ask about water. A coworker said he worked in a pizza place, and the kind of water you use determines what the bread tastes like. He didn’t sound very sure of himself since he wasn’t really the one making the dough, but I wonder if there’s anything to what he’s saying. Does using spring water make it taste any different than tap? Is preboiling the water suggested? What’s the straight dope on this?
Sorry to hear about the Fin-Aid… damn the admins!!! :mad:
As for the water…
If your tap water has a bad flavor, it will be represented in the final product. If your tap water tastes fine, go ahead and use it, and save the $$$ for important things, like beer! On the beer note, it also makes a very good substitute for water (Bread/Pizza dough making is a good use for a “fallen soldier” that got left out overnight on the counter, and is now warm and flat) I recently made some bread with some leftover champagne that had met the same fate, it added a very interesting smell/taste to the bread.
I wouldn’t preboil the water, unless you’re trying to kill germs that may be present, as it would also remove much of the oxygen contained in the water. Your beasties (yeast) need the oxygen to grow and reproduce properly. If you are removing germs, then I’d cool the water first (you’d have to do this anyway) and then shake vigorously prior to using to reoxygenate the water.
I’d second Oslo’s recipie for deep dish pizza, I forgot that the corn meal makes a very interesting texture, and I do actually add some to my dough when specifically making deep dish pizza…
-Butler
(Pizza/bread is cheap to make, much cheaper than buying premade, a good way to save $ while waiting for your axe-murder trial, or your financial aid, whichever comes first )
On the beer note, it also makes a very good substitute for water (Bread/Pizza dough making is a good use for a “fallen soldier” that got left out overnight on the counter, and is now warm and flat) I recently made some bread with some leftover champagne that had met the same fate, it added a very interesting smell/taste to the bread.