Publisher's Synopsis
RECIPES AND TECHNIQUES THAT SHOWCASES THE VERSATILITY OF WOOD-FIRED COOKING
The deep dish pizza crust. A crunchy-edged, flaky crust is key in Chicago-style pizza. It's absolutely not a regular pizza crust. No, this crust is unique. And that's why I steered completely away from my regular pizza crust recipe and dove headfirst into something completely nuts. Adding a little cornmeal. Cornmeal is what makes the crust so crunchy and flavorful. Not to mention, tasting like you're eating the real deal. What else is special about this pizza crust? It's so buttery. The butteriest pizza crust on the planet, or at least the butteriest pizza crust I've ever had the pleasure of tasting. To get that ultra buttery flavor, as well as the iconic flaky texture of Chicago-style pizza crust, we're going to laminate the pizza dough. Umm, what Yes. It sounds weird, I know. But laminating dough is exactly what gives croissants its flaky layers. Laminating, or layering, butter into dough is the answer an authentic tasting Chicago pizza crust. Sample Recipe: True Chicago-Style Deep-Dish PizzaIngredients
- 1 teaspoon granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 18 ounces all-purpose flour (about 3 1/2 cups)
- 2 teaspoons fine sea salt
- 1/8 teaspoon cream of tartar
- 1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
- 1 tablespoon melted unsalted butter
- 12 ounces deli sliced part skim mozzarella
- 1 pound bulk Italian sausage
- 8 ounces thinly sliced pepperoni
- One 28-ounce can whole San Marzano tomatoes, crushed by hand
- Grated Parmesan, for topping and garnish
