CHICAGO PIZZA PUFF RECIPE RECIPES

Steps:

• Make the dough for the pizza one to two days before you plan to build the pizza. You can make the dough in a standing mixer or stir it by hand. Start by dissolving the yeast and sugar in the water in a small bowl.
• Combine the flour and salt in a large bowl. Add the oil, margarine and yeast solution, then mix well until the dough forms a ball. Don’t knead the dough too much. Place the dough into a covered container and store it in your refrigerator for 1 to 2 days.
• Make the sauce by dumping the canned tomatoes into a medium saucepan and cook over medium heat until simmering for 5 minutes, then use a potato masher to smash the tomatoes into smaller bits. The sauce should still be a little chunky. Add the remaining sauce ingredients, except the basil, and cook for 10 more minutes, stirring occasionally. Add the fresh basil and cook for another 5 minutes. Cover and cool. You can make this sauce when you make the dough and keep it stored in your refrigerator until pizza time.
• A couple hours before you plan to make the pizza, take the dough out of the refrigerator and let it warm up to room temperature. When you are ready to make the pizza, place a pizza stone into your oven and preheat the oven to 425 degrees F.
• Slice off one-third of the dough and set it aside, then roll the larger portion of dough into a circle that is 16 inches across. Place this dough into a 10-inch deep dish pizza pan or cake pan with a 2-inch high edge that has been rubbed with 1 tablespoon of softened margarine. Arrange a single layer of each of the fillings you choose onto the dough. Fill the dough with the cheese and use your hands to make it even all the way around.
• Roll the smaller portion of dough out to a 12-inch circle. The dough should be thinner than the bottom dough. Place this dough onto the pizza and press it down onto the cheese in the corner all the way around. Press the edges of the two doughs together then use a knife to trim the dough even with the top of the pan. Slice a few holes in the center of the dough so that it doesn’t puff up as it bakes.
• Use a spoon to spread about 1¼ cups of the sauce over the dough. Spread the sauce to the edge of the dough. At the restaurant, to indicate what’s inside the pizza, they’ll add one piece of each of the fillings onto the top of the pizza, in the middle. That’s handy when lots of pizzas are in the oven and they all look the same.
• Bake the pizza for 35 to 40 minutes until it begins to brown on top. Spin the pizza around about halfway through the baking so that it browns evenly.
• Combine the Romano and Parmesan cheeses in a small bowl. When you take the pizza out of the oven sprinkle it with the cheese blend.
• Run a flexible spatula around the edge of the pizza to make sure it’s loose, then get the spatula under the pizza while holding the pan (using a mitt) with the other hand and scoop the pizza out onto a pizza pan or cutting board for slicing. Slice the pizza 3 times through the middle with a large sharp knife, making 6 slices.

Steps:

• Preheat your oven as high as it will go for at least 45 minutes to one hour.
• In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast (<--amazon) on low speed until all is incorporated then add the COLD water.
• Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
• (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
• After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )
• Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
• Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
• Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
• Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.
• Hand Method