In many homes across Spain, Friday evenings are all about dinner pizza. It’s the weekly ritual when fatigue sets in, a moment to indulge in something comforting. Yet the truth is any excuse works for treating oneself. While department stores offer convenient oven-ready options, making pizza from scratch at home remains the tastier choice.
Pizza is traditionally Italian, but the culinary world has embraced many regional styles. In the United States, for example, pizza is more than a quick slice; it has inspired iconic temples that celebrate the craft. Chicago, in particular, is famed for its distinctive style, which diverges significantly from the classic Roman or Neapolitan approaches. The common thread is dough, tomato sauce, and a hot oven, yet the preparation, shape, and flavor vary widely by origin and tradition.
Though a Chicago-style pizza can seem intricate, it is approachable. It is a sturdy, almost savory pie that blends elements of pizza with a breadlike crust. The process is flexible: a pepperoni-based filling remains timeless, but flavors can be customized with options like pulled pork, tuna, or ham. The key to success lies in the tomato sauce, which anchors the entire dish and defines its character.
Contents
- 300 grams of wheat flour
- 70 grams of cornmeal
- 10 grams of yeast
- Four tablespoons of olive oil
- 250 milliliters of warm water
- 10 grams of salt
- 250 grams of crushed tomatoes
- A good drizzle of olive oil
- A tablespoon of thyme
- A teaspoon of salt
- A teaspoon of sugar
- Pepperoni to taste
- A ball of mozzarella
- 50 grams of provolone cheese
Preparation
- The first step is to prepare the tomato sauce. Heat oil in a pan and add tomatoes, salt, sugar, and thyme. Keep it at a gentle simmer for about half an hour, or until it reduces roughly by half. Be careful with splashes and heat, which can burn. A covered pan helps prevent splattering. Let the sauce cool after it finishes.
- Next comes the dough. Mix sugar, water, oil, yeast, and cornmeal. When the mixture comes together, let it rest for about ten minutes. Then add the wheat flour and salt. Form a compact ball and allow the dough to rise at room temperature for about one hour.
- After resting, stretch the dough. Place it in a tart pan so that the edge forms the characteristic Chicago crust. Pre-bake at a high temperature, around 220 degrees Celsius, for about seven minutes to dry the crust.
- Build the pizza now. Start with sliced mozzarella on the bottom, add pepperoni, then provolone. Top with a generously layered tomato sauce. Finish with grated Parmesan for a sharp, toasted note.
- Bake for about 25 minutes at 220 degrees Celsius until the crust is crisp and the cheese molten and bubbling.