The Real “Chicago” Pizza

Tuesday, July 8th, 2014

Chicago Thin Crust Pizza

When anyone mentions “Chicago” pizza, many people think of a thick-crust pizza. The truth is, the real “Chicago” pizza is a thin crust pizza with a crust so crispy…it would break in half if you tried to fold it! That’s why it is cut into squares instead of pie slices.

When Italian immigrants came to “The Hog Butcher of the World” to look for jobs, many worked in the Union Stockyards on the South Side of Chicago. Some of these immigrants found success as saloonkeepers and served free pizzas in their bars to keep working men in their taverns.. The workmen would snack on it and stay there for an extra hour or two. It made all the difference in how much beer they drank. The pizza served in these taverns was a thin crust pizza cut into squares! Voila! Chicago’s tavern-style thin-crust pizza was invented long before deep dish. To this day, Chicagoans prefer the thin crust pizza 10 to 1 over thick crust!

Preparing the perfect Chicago-style thin crust pizza is not difficult. Throughout my 40+ years of making this pizza and I have learn a few tricks that will produce the perfect Chicago thin crust pizza. Using the highest quality ingredients is a must and you must weigh your flour using a kitchen or postal scale.  I’ve changed only one thing, and that is how I top the pizza. I prefer to put the cheese on the pizza 1st, before the sauce. Not only does this prevent the crust from getting soggy, but it also acts like glue keeping the rest of the toppings in place.

Using the recipe below, follow this step by step tutorial on making the perfect Chicago Thin Crust Pizza!

Print Recipe
Chicago Thin Crust Pizza
Votes: 5
Rating: 4.4
You:
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Servings
Ingredients
Servings
Ingredients
Votes: 5
Rating: 4.4
You:
Rate this recipe!
Instructions
  1. Place all ingredients in a mixer bowl and using a dough hook, mix until it forms a ball. You may have to add additional water one tablespoon at a time.
  2. Oil a one gallon Zip-Loc bag, and place dough ball in bag. Place in warm area of kitchen and allow to rise for at least 4 hours. For maximum flavor, you could cold-ferment the dough overnight in the refrigerator.
  3. Remove dough ball from bag and divide in half. Knead a bit and form each half into a ball. Flour and set aside covering with plastic wrap and a dry dish towel. Allow to rest for at least 2 hours.
  4. Preheat oven and a pizza stone to 500F for at least 30 minutes. Roll a dough ball out to 14" diameter. Dock the dough with a pizza docker or you can use a fork. Liberally dust a peel with flour. Place dough on peel and insert in oven on the stone. Bake for two minutes. Remove from oven and repeat with remaining dough ball. If you are cooking only one pizza, go ahead and freeze the other crust. It will fit perfectly in a Zip-Loc two-gallon bag.
  5. Top your pizza as desired and return to oven. Cook until crust and cheese is browned.
Recipe Notes

* Eden Barley Malt Syrup can be found at Whole Foods and
most health food stores. It can also be purchased online.

Low-Carb Corned Beef Hash

Friday, February 28th, 2014

What to do when you’re craving corned beef hash for breakfast, but you don’t want the carbs in ordinary corned beef hash. Make your own! My Low-Carb Corned Beef hash has just 242 kcal and 3g of net carbs, versus 387 kcal, and 20g of net carbs for ordinary corned beef hash. The taste is phenomenal and it is so good for you!

Print Recipe
Corned Beef Hash (Low-Carb)
Recipe by: Randy Pollak
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Breakfast
Cuisine American
Healthy Dishes Low-Carb
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Breakfast
Cuisine American
Healthy Dishes Low-Carb
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat olive oil in large skillet on medium heat. Chop corn beef fine in a food processor. Place in medium bowl and add all remaing ingredients. Mix well with hands and form into four equally sized balls. Place in heated skillet until they begin to brown. Flip and press down with a spatula. Continue browning on both sides.
Recipe Notes

Per Serving (excluding unknown items): 242 Calories; 17g Fat (64.8% calories from fat); 16g Protein; 5g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 957mg Sodium.