Spent another night in the city. This time joined by CA, DM, JE & the little squishy guy. Gino's East pizza is one of the best Chicago-style. YUM! You really can't go wrong having pizza in Chicago. We didn't invent it, but the deep dish twist was born here.
Many years ago the Chicago Tribune published an article on the foods various cities claim and included a deep dish pizza recipe that was a family favorite for years.
DEEP-DISH CHEESE AND SAUSAGE PIZZA
[Chicago Tribune]
1 pkg. Dry yeast
1 Cup Warm water
1 T. Sugar
1-1/2 tsp. Salt
1 T. Olive or vegetable oil
2-3/4 Cups Flour
1/4 Cup Cornmeal
12 oz. Mozzarella cheese, shredded
1 lb. Pork or Italian sausage
28 oz. can Italian plum tomatoes (preferably Pomadoro),
drained and crushed.
2 tsp. Oregano, dried and crushed
1 tsp. Salt
1 tsp. Fennel seeds, crushed with mortal & pestle
1/2 Cup Parmesan cheese, grated
1. Dissolve yeast in warm water. Add sugar--mixture should bubble up
if yeast is active. If not, start with fresh yeast.
2. Add salt and oil to yeast mixture in a large mixing bowl.
3. Stir in flour to make a soft dough. Turn out onto lightly floured surface.
4. Knead until dough is smooth and elastic, about 7 - 10 minutes.
5. Place dough in well-oiled bowl with tall sides--turning dough to coat all sides.
6. Cover dough bowl with plastic wrap and then a clean towel.
7. Put in a warm place [inside oven with a pan of hot water on lower shelf] and
let rise until doubled (@2 hours).
8. Punch dough down and cover again with towel.
9. Brush broiler pan or 14" diameter 2 " deep pizza pan with oil.
10. Sprinkle oiled surface with cornmeal.
11. Press dough in pan and 1" up sides. Cover again with plastic wrap and towel.
12. Let rise @ 20 minutes while preheating oven to 500 degrees.
13. Line dough with cheese. Arrange sausage on top of cheese, add tomatoes.
14. Combine seasonings and sprinkle over pizza. Top with parmesan.
15. Place pizza in oven and immediately lower temperature to 450 degrees.
16. Bake 35 minutes, or until crust is golden brown.
Don't want to wear out my welcome, so this is probably the last overnight during this temp job. What a gift to be able to crawl early into bed mid-week, sleep an extra hour in the a.m., and get to work in less than an hour. And, a chance to play with the effervescent Sophie!
The weather is turning, the rains are more often, and the northside walkways are crunchy with drying leaves. I love it! Who knew I was really a city person? And, I love seeing the lakeshore with crashing waves reminiscent of the sea. I have known for a very long time that I am an ocean person vs. a mountain person. Lake Michigan is a suitable stand-in when time and distance keep me from the seashore. Where else can you get the city and the sea twice a day every day?
Many years ago the Chicago Tribune published an article on the foods various cities claim and included a deep dish pizza recipe that was a family favorite for years.
DEEP-DISH CHEESE AND SAUSAGE PIZZA
[Chicago Tribune]
1 pkg. Dry yeast
1 Cup Warm water
1 T. Sugar
1-1/2 tsp. Salt
1 T. Olive or vegetable oil
2-3/4 Cups Flour
1/4 Cup Cornmeal
12 oz. Mozzarella cheese, shredded
1 lb. Pork or Italian sausage
28 oz. can Italian plum tomatoes (preferably Pomadoro),
drained and crushed.
2 tsp. Oregano, dried and crushed
1 tsp. Salt
1 tsp. Fennel seeds, crushed with mortal & pestle
1/2 Cup Parmesan cheese, grated
1. Dissolve yeast in warm water. Add sugar--mixture should bubble up
if yeast is active. If not, start with fresh yeast.
2. Add salt and oil to yeast mixture in a large mixing bowl.
3. Stir in flour to make a soft dough. Turn out onto lightly floured surface.
4. Knead until dough is smooth and elastic, about 7 - 10 minutes.
5. Place dough in well-oiled bowl with tall sides--turning dough to coat all sides.
6. Cover dough bowl with plastic wrap and then a clean towel.
7. Put in a warm place [inside oven with a pan of hot water on lower shelf] and
let rise until doubled (@2 hours).
8. Punch dough down and cover again with towel.
9. Brush broiler pan or 14" diameter 2 " deep pizza pan with oil.
10. Sprinkle oiled surface with cornmeal.
11. Press dough in pan and 1" up sides. Cover again with plastic wrap and towel.
12. Let rise @ 20 minutes while preheating oven to 500 degrees.
13. Line dough with cheese. Arrange sausage on top of cheese, add tomatoes.
14. Combine seasonings and sprinkle over pizza. Top with parmesan.
15. Place pizza in oven and immediately lower temperature to 450 degrees.
16. Bake 35 minutes, or until crust is golden brown.
Don't want to wear out my welcome, so this is probably the last overnight during this temp job. What a gift to be able to crawl early into bed mid-week, sleep an extra hour in the a.m., and get to work in less than an hour. And, a chance to play with the effervescent Sophie!
The weather is turning, the rains are more often, and the northside walkways are crunchy with drying leaves. I love it! Who knew I was really a city person? And, I love seeing the lakeshore with crashing waves reminiscent of the sea. I have known for a very long time that I am an ocean person vs. a mountain person. Lake Michigan is a suitable stand-in when time and distance keep me from the seashore. Where else can you get the city and the sea twice a day every day?
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