How to Make a Great Chicago Style Stuffed Pizza

Chicago style stuffed pizza is a pizza pie based on an Italian Easter pie. It is more kin to a casserole than a typical flat, thin crust pizza. The dough can either be flaky or more like a bread dough and is filled with lots of cheese, meats and vegetables, partially baked and then topped with tomato sauce. It was apparently developed in Chicago in the 1970's by Rocco Palese, founder of Nancy's Pizzeria, although its true origins are lost in the mists of time. Many Chicago pizzerias specialize in stuffed pizza including Nancy's, Pizzeria Uno's and Giordano's.

The development of this recipe began in 2001, when I left the Chicago area and moved to the Western Slope of Colorado. My family and I live in a beautiful valley that has everything we need, except a decent pizzeria. My husband, Scott, hails from upstate New York and until he met me, had never tasted anything remotely resembling a stuffed pizza. During several trips to the Windy City to visit my dad and stepmother, he and I ate our way through stuffed pizzas from Lou Malnati's, Uno's, Gino's East, Nancy's and Giordano's. As befits a man of good taste, Scott naturally became an instant convert to the delights of Chicago style pizza, despite a deprived upbringing eating only that thin, bendable stuff that passes for pizza in New York. Fortunately for our marriage, he agreed with me that Giordano's has the best stuffed pizza around.

Upon our return to our lovely, pizza challenged valley we embarked on a mission to develop a recipe for a pizza that mimicked Giordano's stuffed pizza as closely as possible. I absolutely love their crust, its flakiness is amazing and I have tried for years to duplicate that style. After nine years, thanks to much delicious trial and error and some great advice from Buzz, a moderator from pizzamaking.com, I present to you what I believe to be the best stuffed pizza recipe west of Chicagoland. Another note, don't be intimidated by the length or scope of this recipe. It is worth every second of time you will spend making it. Just pick a snowy / rainy day and have fun in the kitchen.

Chicago Style Stuffed Pizza

Makes two large stuffed pizzas

Dough:

6 cups all purpose unbleached flour (King Arthur preferred)
1 heaping TBSP yeast
1 TBSP sea salt
2 TBSP sugar
½ cup olive oil
1 ½ cups warm water (you might need more)

Proof the yeast with an additional teaspoon of sugar in your nice 100 - 110 degree water (I use filtered water, I swear it makes a difference). Mix the flour, salt and sugar. Add yeast mixture. Use your hands to start to form the dough into a rough ball, then add the oil a little a time until it comes together into cohesive ball (it will still be a bit scrappy). Add more water if necessary.

Knead only two minutes, no kidding! This is the key to the flakiness of Giordano style pizza crust. The more you knead, the more bread like it becomes. So a short knead is the real secret!

Let the dough rise-because of the short kneading time, it will not rise very much. I let it rise for anywhere from 2 - 8 hours. The longer the better! You can also put it in the fridge overnight if you'd like, and use it the next day. Be sure that the dough is at room temperature before attempting to roll it out. Make your sauce and fillings now, so they are ready but not to hot when your crust is ready.

Once it has risen, divide the dough into 4 equal pieces, and repeat the following process for each crust. Roll each one thin with a rolling pin. If it wants to bounce back, let it rest 10 minutes or so. Then fold the dough in quarters, let it rest a little and roll it out flat and thin again (it should be at least 12" in diameter). You can repeat the rolling a third time, I encourage you to try it. Think puff pastry! This creates that flakiness I love in Giordano's crust.

Once it's rolled flat and thin for the final time, immediately put one crust in a greased 12" deep dish pan (I use olive oil). (I have several preferred pans; my current favorites are a Le Creuset paella pan and a dark metal, heavy duty, deep dish pizza pan. We've also used a great old cast iron skillet) The size of the dough should be larger than the pan, so drape it over, press it down, and cut off the edges. Now get right to work stuff your pizza. Don't let the dough rise in the pan.

Fill your crust with your fillings in the following order:

Cheese (grated or sliced) about 8 - 12 oz for the bottom
Spinach or Sausage filling (see following recipes)
Cheese again (grated or sliced) another 8 - 12 oz. here
Now drape another crust over your filling, seal the edges well and fold over for a pretty edge. (See picture.)
With a sharp knife, cut several air vents in the top of your creation.

Put in a HOT oven. I recommend 450 degrees, but experiment with any temp from 425 - 500, depending on your pan.

Check after 10 - 15 minutes. When it's starting to brown slightly, pull your pizza out and put your tomato sauce on top. I prefer a thin layer of sauce. (My favorite sauce recipe follows, but you can use any good tomato sauce.) Then top your pizza with fresh grated Parmesan cheese and put back in the oven for another 10 - 20 minutes. Watch the bottom crust, especially in a dark pan. It will burn quickly. When the sauce / Parmesan combo is bubbly and the bottom is not burned, your pizza is ready. Pull it out of the oven and let sit for a few minutes (now is the time to take pictures of your creation). Enjoy.

Tomato Sauce Recipe:

2 large cans whole Italian Plum tomatoes, well drained (I like Muir Glen)
4-5 cloves garlic, chopped
1 teaspoon fresh ground black pepper ( I also like to add 1 tsp of crushed red chili flakes)
2 - 3 tsp. oregano
1 teaspoon salt
1 tbsp sugar
2 bay leaves
1 cup chopped onions
Olive oil

Heat large skillet over medium heat until nice and warm. Coat the bottom of the hot pan with a small puddle of olive oil. Add onions and sauté until translucent, adding garlic about halfway through cooking so it doesn't burn. Add drained tomatoes. Stir. Add in salt, sugar, pepper, bay leaves, chili flakes and oregano. Cook for about five to ten minutes on medium heat. I break up the tomatoes slightly with a potato masher or an immersion blender (don't forget to take out the bay leaves). The sauce should still be a little chunky. Taste and add salt, pepper, oregano or more sugar as needed. Let sauce sit until you're ready.

Spinach Filling:

2 pounds fresh spinach (or 3 packages frozen spinach, thawed and drained)
1 yellow onion, chopped
4 cloves garlic, chopped
a little olive oil
salt and pepper to taste
½ tsp red chili pepper flakes
a little nutmeg (freshly ground, about ¼ tsp or so)
Lots of fresh basil leaves (about ½ cup) (if you're in pinch, use about 1 tsp of dried basil and add it to your spinach mixture)
1 - 1 ½ pounds mozzarella (grated or thinly sliced) - I use 1 ½ pounds evenly divided between the top and the bottom of your filling, like a cheese sandwich.
fresh Parmesan cheese for the top of pizza

Sauté onions and garlic in olive oil with chili flakes until mostly cooked, add fresh (or frozen) spinach, cover and cook over lowish heat until wilted. The idea here is that the filling be very dry. If it's not, drain any water out as best you can. Add salt, pepper and nutmeg to taste. Next, tear up a bunch of basil leaves into small pieces and add to filling once it's off the heat. I've heard that cutting basil with a knife changes the taste, so I don't take any chances, I tear it by hand. You can also try laying the basil leaves over your spinach filling before you put on the final layer of cheese. That's how Edwardo's on Howard St. used to do it. Set your filling aside to cool before stuffing your crust.

Sausage and Pepper Filling:

2 pounds bulk Italian sausage (hot is good!)
2 red, green or yellow peppers, thinly sliced
2 large yellow onions, thinly sliced
4 cloves garlic, chopped
Olive oil
Salt & pepper to taste
1 - 1 ½ pounds mozzarella cheese, grated or thinly sliced - I use 1 ½ pounds evenly divided between the top and the bottom of your filling, like a cheese sandwich.
Fresh parmesan cheese for top of pizza

Brown Italian sausage in a little olive oil, if needed, over medium heat. Add onions, peppers and garlic. Cook over medium heat until all the ingredients are tender. Drain any excess fat. Season to taste (how much seasoning you need depends on how your sausage is seasoned), don't be afraid to add salt, pepper, oregano, basil or chili flakes. Cool filling before stuffing your pizza crust.

Lisa Fairbank is the winemaker for her family-owned boutique winery, Liliputian Winery, in Western Colorado. She and her husband also own and operate Hardin's Natural Foods on the same premises. She is a life long foodie, home chef and avid wine lover, as well as a certified nutritionist.

http://onepotprincess-lisa.blogspot.com/
http://vinordinaire-lisa.blogspot.com/

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Deep Dish Apple Pie with Brandy Pecan Crumb Topping

This is one of the best apple pies ever, with a candied pecan crumb topping. It is a deep dish pie that can be made in a cast iron skillet for that rustic look, and it helps make a great pie crust. You can even leave it in the skillet to cool and serve it that way at tableside. If you would like to serve it with a generous portion of vanilla ice cream that would be fine or some would say even better. Enjoy!

Here is the recipe for the pastry dough:

1 1/2 Cups all-purpose flour

2 Ounces of granulated sugar

3/4 Teaspoon salt

1 1/2 Sticks of cold unsalted butter

4 to 6 Tablespoons ice water

To make the pastry dough: In a kitchen aid mixer you will mix together the flour, sugar, salt, and butter until the mixture resembles a coarse cookie dough. You will add cold water and pulse until the dough has come together.

You will take the dough from the mixer and add to a lightly floured work surface. You will start to knead the dough out with your hands until flattened somewhat. Once the dough is flat to about a half an inch to an inch in thickness you will cover it with plastic wrap and hold in the fridge until ready for it. When you are ready for the dough pull from the fridge and let warm up to almost room temp so it will be pliable and easier to work with.

For the filling:

3 Pounds of fresh Gala Apples

1/2 Cup firmly packed brown sugar

1/4 Cup granulated sugar

2 Tablespoons of whole butter pieces

2 Tablespoons all-purpose flour

1 Tablespoon fresh lemon juice

1 Teaspoon cinnamon

1/4 Teaspoon of vanilla bean paste

1 Ounce of Brandy

To make the filling: Peel and core the apples. Cut the apples into 1/2-inch wedges and in a bowl toss the remaining filling ingredients sugar, brown sugar, lemon juice, vanilla bean paste, Brandy,flour and cinnamon until they are completed coated. Now you will add your pieces of butter and give it another quick stir. You will now want to preheat your oven to 350°F while you make the topping and finish off making your deep dish apple pie recipe.

For the topping:

2 Tablespoons of room temperature butter

2 Ounces of light brown sugar

1/2 Ounce of Brandy

2 Tablespoons all-purpose flour

1/2 Cup pecans chopped fine

1/4 Cup of walnuts chopped fine

To make the topping:

In a small bowl with your fingertips blend the butter, brown sugar, and Brandy and mix. You will then add the flour and once again mix, but now until it is smooth and blend in all nuts. You will then wrap the topping in a saran covered bowl and chill the until you are ready for the topping.

To assemble the deep dish apple pie: You will need to prepare a lightly floured surface and roll out the dough until it is about an eighth of an inch thick. You will then add to a seasoned cast iron skillet. You will start to spoon the apple pie filling into the dough lined skillet.You will bake the pie for about 30 minutes and turn 108 degrees and then cook for about another 15 to 30 minutes in the oven. You will then remove the pie from the oven to add the crumble topping over the top of the pie, and then sprinkle with some brown sugar. You will continue to cook until the brown sugar is nice and melted, and starting to turn caramel in color. It may take another 15 to 20 minutes and then you will need to pull from the oven. If you have a wire baking rack you should cool the pie on a rack until cooled. You can serve this pie warm, or at room temperature, and as with all apple pies, it is of course fabulous with Blue Bell vanilla ice cream. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.bellaonline.com/site/desserts

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Oven "Fried" Pizza-Food Network

Alex Fries pizza in a cast iron pan, and ends in the oven. This video is part of show cooking Loft Alex Guarnaschelli. SHOW Description: Welcome to Cooking Loft, home of innovative and creative class chef Alexandra Guarnaschelli's. Every week, Alexandra invites viewers to join them in this intimate, rolling along with a small group of students, their sleeves and learn first hand how a pro puts her own spin only basic cooking techniques. TheLoft with cooking tips and tricks to save time do not want to miss you loads.



http://www.youtube.com/watch?v=dqvr8F57pUg&hl=en

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Check Out Circulon Infinite Circulon 12-Inch Open Skillet for $59.99

Circulon Infinite Circulon 12-Inch Open Skillet Review

Just picked this up on clearance at bb&b for , not sure why amazon is so high on this one, even Circulons website has it for 59 and free shiping.
But pan is nice looking, hefty feel, I have not washed in dishwasher as it cleans up easy even after cooking egg and cheese omlets with a little bit of butter. no sticking at all on clean up. But could not flip the eggs without a spatula, a non issue, just not as slick as the teflon coatings.. but sits flat as a board on my glass top range which is exactly what I was looking for. Looks like its gonna last a long time as a general purpose skillet, that I can throw in the wash, and I can use metal spatula if I wanted. However I did get a silicon spatula and wow... Throw all those plastic ones with chewed up edges away!

Just looked again on the Circulons web site and its a combo pack 10" and 12" for 59 grrr

Circulon Infinite Circulon 12-Inch Open Skillet Feature

• 12-inch open skillet features hard-anodized aluminum body and stainless-steel base with encapsulated aluminum core
• Circulon?s TOTAL nonstick system combines nonstick coating for easy food release and Hi-Low ring design to reduce wear and tear from utensils
• Cast stainless-steel riveted stick handle stays comfortably cool on the stovetop
• Dishwasher-safe; oven-safe to 500 degrees F; suitable for all stove types
• Limited lifetime warranty

Circulon Infinite Circulon 12-Inch Open Skillet Overview

One of the most used pans in any well-equipped kitchen. Skillets have sloped sides so that foods slide out easily. Used for cooking omelets, pancakes, quesadillas, sautéing vegetables, searing steaks, fish and poultry. The nonstick surface makes cleanup effortless.

Circulon Infinite Circulon 12-Inch Open Skillet Specifications

From lid to handle to base, each piece of Infinite Circulon cookware is geared for optimal performance in the kitchen--so home chefs can focus on the art of cooking, not the science. The hard-anodized aluminum bodies and stainless-steel bases with encapsulated aluminum cores offer the dual advantages of rapid, even heating and superior durability. Circulon's TOTAL nonstick system (rated the longest wearing by independent lab tests) features an all-over nonstick coating and a Hi-Low ring design that heats food over the entire cooking surface, but reduces abrasion by allowing only a portion of food and utensils to touch. Also, unlike most nonstick pans, Infinite goes right into the dishwasher so cleanup is a breeze.

Pull out this roomy 12-inch skillet to prepare breakfast for two or a side dish for the whole family. It is designed with semi-deep, slanted sides for effortless food release and a long, gently arched stick handle made of heat-resistant cast stainless steel and riveted for extra strength. The deep charcoal grey and bright mirror-polish combination looks sleekly professional yet stylish enough to bring to the table for serving. The skillet is oven-safe to 500 degrees F and can be used on all stovetops. Hard-anodized aluminum also doesn't chip, stain, or scratch, so the aptly named Infinite will keep its good looks for many years to come. It is backed with a limited lifetime warranty. --Kara Karll

Available at Amazon Check Price Now!

Related Products

• Circulon 80580 Infinite Circulon 10-Piece Cookware Set
• Infinite Circulon 4-Quart Covered Saucepot
• Circulon Infinite Circulon 12-Inch Round Griddle with Slanted Sides
• Circulon Infinite Circulon 3-Quart Covered Saucepan
• Circulon Infinite Circulon 6-Quart Covered Chef Pan with Helper Handle

Customer Reviews

But wait! There's more! - Joseph Ekaitis - Southern California
You can get this skillet and its 10-inch companion for even less when you buy them as a set.

Rule of thumb: search Amazon for the entire Infinite Circulon line before you buy. You might just strike black gold, but not the liquid kind.



fantastic non stick- yet already has a chip out of the edge - M. OConnor - FL
Great pan- amazing nonstick- but it already has a chip in it. Not sure about long term durability.



circulon skillet - Jay S. Granly - spokane wa usa
i purchased this skillet to go with the set i just bought. i couldn't be happier with it. as with the pieces in the set, it is attractive, nothing sticks, the handle doesn't get hot, and it's large enough to cook alot of food. without a doubt, the best skillet i've ever owned.




*** Product Information and Prices Stored: Sep 18, 2010 15:35:24

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A Cast Iron Fireplace Grates Comparison

Deciding what to use for a fireplace grate may seem uncomplicated, there are cast iron fireplace grates, steel fireplace grates, stainless steel fireplace grates and grate heaters or blowers. This selection does present a choice in the selection process. While you will find a 24 fireplace grate is the most common. All have benefits, and the choice may ultimately be made by what is expected from your fire place. For a pretty fire and room ambience using any grate will do the job, but if the expectation is for extra home heat the selection needs close examination.

CAST IRON FIREPLACE GRATES: The first thing we all think of when we hear the term cast iron is our mother's skillet in the kitchen. Cast iron has properties of heat being spread evenly throughout the metal. That's what makes a cast iron skillet cook so well. Those same properties can be seen in a cast iron grate. The grate itself will, when heated by a fire, radiate heat into a room. This is a passive approach to expelling heat into a room but it needs to be thought of when figuring the best ways to do just that, heat a room. This will help, but understand this should not be thought of as a major contributor for a room's warmth.

STEEL AND STAINLESS STEEL FIREPLACE GRATES: These are available most everywhere and are reasonability priced. The steel grates are generally made with the bars wider apart than the cast iron cousin. The difference between stainless and regular steel is in the possibly of longer life. Also, the actual visual looks are different. The grate, stainless or not, will retain heat to radiate into the room. There is small difference between the steel and cast iron grate. Cast iron winning out but the amount is insignificant.

FIREPLACE GRATES BLOWERS: This is a product that serves two jobs. One, holds the wood that is being burned like a grate and two, takes the heat that is developed from the fire and sends it into a room with the use of a fan. This could be considered a turbo charged fireplace grate. There are many available and do a good job at moving warmth into a room. If you are thinking about this avenue then an actual fireplace insert might enter into the discussion.

A basic wood burning grate is a tool for your fireplace just like a fireplace tool set, fireplace screen and a fireplace hearth rug. All these items are fundamental to the success of heating your home and enjoying your fireplace. Keep the flue clean and happy warm nights!

Jim Dahlberg is the author/owner of Fireplace Accessories Plus. He has over 25 years commercial experience in the firewood industry. Fireplace Accessories Plus carries a wide selection from fireplace screen to fireplace rugs. View a selection of Fireplace Grates and Blowers here.

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