Pizza Today - May 2019 - 35

W

hen I walk
the streets of
Chicago - one
of my favorite
cities - there
are two things
I know for
certain: 1) I'll
make a trip to Wrigley Field to
see my beloved Cubbies; 2) I'm
eating pizza.
I suppose the latter really
goes without saying, considering what I do for a living.
But here's the thing about the
Windy City: the pizza the rest
of the world knows as "Chicago
pizza" isn't necessarily what the
majority of locals eat. So, let's
start there.
Yes, the stuffed, deep-dish
pizza pie that most people know
as Chicago-style is certainly
native to Chi-Town. And, yes,
it's a thing of beauty. The heavy
beast of a pizza is absolutely
delicious and remarkable in so
many ways. No doubt, I love
it. And while there are times
I crave it and devour it, there's
another pizza in Chicago that
doesn't get global attention and
doesn't pop up on the Instagram
feeds of tourists eating their way
through the city. Chicago thin,
to the surprise of those who
visit the city by the lake (shout
out to Billy Corgan of Smashing Pumpkins fame for those
great lyrics), is what real Chicagoans eat more often when they
have pizza.
THOSE WHO MAKE THIS
PIZZA STYLE FOR A LIVING
TELL ME THEY'RE GOING FOR
A "CRACKER" CRUST. They

want a crispy finish. If you're
familiar with or have ever heard
the term "Tavern pie," that's
basically another name for
Chicago thin. Enterprising bar
owners realized that patrons
would stick around and buy
more beer if they offered them
a little something to eat as well.
So they cut the pizza into small

squares to feed more mouths
and the rest is history.
Naturally, a unique style
of pizza crust must originate
from a unique dough formula.
Simply making your usual
daily dough and then rolling
it thin won't cut it. To achieve
the characteristics you want
to achieve you'll need to fully
commit here. Tony Troiano of
J.B. Alberto's in Chicago - one
of the busiest pizzerias in the
nation, I might add - says it's
best to start with an all-purpose
flour with an 11-percent
protein content. Chicago thin
has a lower hydration level
and is typically passed through
a sheeter a couple of times
as well. These pies are baked
directly on the stones of a deck
oven at 500 F.
IN CHICAGO, UNLIKE THE
REST OF THE PIZZA WORLD,
PEPPERONI TAKES A BACKSEAT
TO SAUSAGE. So, if you plan

Sausage and
Giardiniera Pizza
14-inch pizza crust
Extra-virgin olive oil
4 ounces giardiniera
4 ounces shredded mozzarella
4 ounces shredded provolone
6 ounces spicy Italian sausage
Brush pizza shell with the
olive oil. Add giardiniera, then
top with cheese blend and sausage. Bake at 500 F until crust
is golden and crispy.

Italian Beef Pizza
14-inch pizza crust
¼ pound Italian beef, shaved to
medium thickness
1 tablespoon butter
¼ cup beef stock
¼ cup sweet yellow onion,
sliced into thin rings
½ cup giardiniera

¼ cup sliced mixed mushrooms
¼ teaspoon oregano
¼ teaspoon chopped garlic
Shredded provolone
¼ cup shredded or torn basil
In a skillet, melt butter and
cook onion until slightly translucent. Add garlic and basil, then
giardiniera. Cook slowly until
the giardiniera softens.
Add mushrooms, oregano,
stock and beef.
Cooking on medium heat
slowly, mix until the flavors
meld. Allow to cool slightly.
Open dough to 14-inches
in diameter. Add beef mixture
and top with provolone. Bake
at 500 F until dough is golden
and crispy.
Once removed from the
oven, add fresh basil leaves.
Cut and serve. n
JEREMY WHITE is Editor-inchief at Pizza Today.

to serve a Chicago thin to your
customer base as a limited-time
offering or a specialty pizza,
why not load it up with spicy,
greasy, delicious pork? Or how
about Italian beef pizza? The
sandwiches are a Chicago staple
and I never pass on the opportunity to have one when in the
Windy City.

Sausage, Green Peppers & Onion Pizza
14-inch pizza crust
Extra-virgin olive oil
6 ounces pizza sauce
4 ounces shredded mozzarella
4 ounces shredded provolone
6 ounces sausage, crumbled
3 ounces green bell peppers
¼ cup chopped onion
Brush pizza shell with the
olive oil. Add sauce, then top
with cheese blend, sausage,
bell peppers and onion. Bake
at 500 F until crust is golden
and crispy.
M AY 2 0 1 9 / P I Z Z AT O D AY. C O M / 3 5
https://www.yamatoamericas.com/ http://www.PIZZATODAY.COM
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