A little over a week ago my husband and some of his friends had pizza delivered parcooked and frozen from Chicago. It was stuffed pizza from Giordano's. My husband loves deep dish and stuffed pizzas, and I have always wanted to be able to make a pizza that fits his requirements.
So, finding a recipe for a Chicago-style stuffed pizza dough is surprisingly difficult. I based my dough on a couple of different recipes. I paid particular attention to the comment in the Cookstr recipe, and made the following pizza dough. The pizza dough has passed the hubby test, so hopefully this is a good start for other people who cannot easily get Chicago-stuffed pizza.
Now that Cookstr recipe implied that it made a 9-inch stuffed pizza, which is a bit erroneous. More on that later.
Chicago Style Stuffed Pizza (dough)
2.25 tsp active dry yeast
1 tsp sugar
1.5 cups water (around 110° F)
3.5 cups all purpose flour (18 ounces), plus extra for kneeding
1 tsp salt
0.125 (1/8) tsp cream of tartar
0.25 cup unsalted butter, melted
0.25 cup canola oil
So, here is a little tip I have for getting water to the perfect temperature for proofing yeast. Set a pot of water to boil on the stove. Once it is hot, add about a cup of water to a measuring cup and add a candy thermometer. Add cold water until you have the temperature between 110° and 115° F. Remove the thermometer and then pour off any excess water (I usually have about a quarter cup extra).
Take the water, sugar and yeast and put in the bottom of a stand mixture and let it proof for about five minutes. In a separate bowl mix the flour, salt and cream of tartar. In a liquid measuring cup, melt the butter in the microwave and then add canola oil until the just over the 0.5 mark.
Add the flour mixture to the yeast at once and with the normal beater, mix for 1 minute. Switch to the dough hook and continue to mix for 2 minutes while adding the butter/oil mixture in a slow steady stream. The oil will not appear to be fully incorporated.
Flour a clean surface and kneed the dough for another minute or so. I used about a half cup of flour. Place the dough in a oiled or buttered bowl and covered with plastic wrap and a warm damp towel. The dough should rise until doubled, about 2 hours. You can also have a long slow rise in the refrigerator. If you rise in the fridge, then let it come to room temperature for about an hour. Preheat the oven to 450° F.
Divide the dough into two sections: 2/3 will be the main crust. Press the dough into a deep cake pan, at least 9 inches across. Raise the dough up the sides one last time before parbaking for 4 minutes.
Layer the cheese on the bottom crust. Top with the other filling ingredients. I topped with filling with tomato sauce, though that doesn't appear to be traditional. Stretch or roll the remaining dough over the toppings and cover with tomato sauce and parmesan. Bake at 450° F for 40-45 minutes.
One thing to keep in mind. You really need a cake pan ideally bigger than I used. Try for 10- to 12-inch pan that is at least 2 inches deep. The top crust should cover the topings but still meet up with the outer crust like a plan. It is delicious and filled most of Chris's criteria. To see the rest of the pizza pictures, go to Flickr.