Windy City Style

A few years ago while visiting Chicago I tasted the famed Chicago Style Deep Dish Pizza. Let me tell you, it has its reputation for a reason.

I haven't had it since and don't think I even know of somewhere around here that serves Chicago Style Pizza. So naturally I decided to tackle it myself.

I've never been a fan of homemade pizza so I wanted to make sure I did it right - I did a lot of research! I read tons of dough recipes, tips, tricks, and musts. After my thorough reading, I dove right in! So here you have it:

Chicago Style Pizza

Dough

Ingredients:

3 1/2 C Flour

1 1/2 C Water

1/2 C Yellow Cornmeal

1/2 C Canola Oil (I just used vegetable oil)

1 tsp Sugar

1 tsp Salt

2 1/4 tsp  Active Dry Yeast

Directions:

24 hours prior to baking:

Mix water, sugar, yeast, flour, cornmeal,  and salt.

Mix at a low speed until  the dough comes together and then slowly add oil. Mix for 7 more minutes (in my reading I read that the less you knead the dough the more biscuit like your crust will be - which is more authentic to Chicago, but you may want it more "bread" like - I only mixed for 2 minutes).

Form the dough into a ball and place in a bowl - loosely cover with plastic wrap and then a dish towel and refrigerate over night.

One hour prior to baking:

Get the dough out of the fridge about an hour before baking.

Preheat the oven at least 30 min if not more at 450 (also in my research, everyone raved about a pizza stone - so we splurged for $13 (at target) and got one - I'M A BELIEVER! If you use one, make sure it is in the over for about an hour to preheat)

Once the dough has "rested" for and hour coat the bottom of a 15 X 2 deep dish pan (I bought a 12 x 2 cake pan from Michael's for $6.50 w/coupon - but this left dough over for garlic knots- Yum!) with regular olive oil (the recipe says specifically not extra virgin and I also added some cornmeal for the crust)

Place the ball of dough in the middle and spread out to the edge and then use your fingers to pinch it up on the edge (should be about 1/8" thick)

Now comes the toppings!

This is the trademark of Chicago pizza - you top it backwards!

Cover the bottom of the dough with sliced mozzarella (I just bought the ball of mozzarella and sliced it to my liking - which was a bit thicker)

Next add whatever toppings you might like (we did pepperoni and sausage)

Now comes the sauce (I was nervous about this, but it turned out AWESOME!)

One large can of crushed tomatoes (I think about 26 or 28 oz)

Spoon over the top of your pizza

Season with Italian seasoning, oregano, basil leaves, garlic salt (all to your taste - but since they are plain tomatoes I would suggest more than you think)

Sprinkle some Parmesan cheese.

Cook for 20 to 25 minutes (turning half way through) or until golden brown (this is where the pizza stone is genius - since it has been heating for an hour it distributes heat evenly on the bottom of the pan and cooks the crust evenly - which always seems to be the problem with homemade pizzas)

Let cool for about 5 minutes before serving

Doesn't that look delicious! I must say I was a bit impressed with it.

Ideas/Tips:

• Use the extra dough for garlic knots as a perfect addition to this meal
• My crust seemed to get a little thick right around the bottom edges - make sure to get it all even.
• I will for sure add olives or jalapenos or something - just the meat made it seem a bit lasagna-y

This was a bit more difficult/time consuming meal but I already can't wait to make it again - Anyone want to come over for a pizza night?

I want to make sure credit is given where credit is due - so I got this recipe here.

Penne Rosa Knock Off

This is VERY similar to Noodle's & Company's Penne Rosa - my favorite dish there!

Courtesy of Cam's iphone - could I ask for a better photographer?

Penne Rosa

Cook/Prep time: approx 40 min

Skill level: easy peasy

Ingredients:
1 tablespoon olive or vegetable oil

1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 heaping tablespoon crushed garlic 

2 teaspoons dried basil leaves

2 teaspoons dried oregano leaves
2 cans (14 1/2 ounces each) diced tomatoes
2 cups whipping (heavy) cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper (cayenne)
2 1/2 cups rigatoni pasta (8 ounces)
1/2 green pepper
1/2 red pepper
1 zucchini
1 head broccoli

Feta or Shredded Parmesan cheese, if desired

Directions:

- Heat oil in skillet over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.

- Start cooking pasta as directed on package

- Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.

- With about 2 minutes left on the pasta, add broccoli. Drain pasta. Stir rigatoni and vegetables into chicken mixture; cook until hot.

- Serve and top with cheese.

Serves 8

Tips/Ideas:

• Continue the idea of N&C's dish and top with Parmesan crusted chicken instead of cooking it in.
• This can be very easily made vegetarian.
• The spice can be adjusted per your taste - I would do it spicier as Cam would do it less
• Add spinach near the end to wilt in
• I would also love garlic bread with this next time - when does bread not make a meal better?

I always love trying a new recipe and liking it, but also coming up with ways to make it better next time.

Art of True Italian Cooking

My dear friend Shannon came over the other night to share with me the art of making a truly Italian dish. I have been lucky enough to have her Carbonara in the past and was hoping she would share her knowledge with me.

It was a blast just to get to make dinner with her - but to come out a little more culinary rounded was an extra bonus.

True Italian Carbonara:

Cook/Prep Time: approx 50 mins Skill level: medium

Ingredients:

1 – 2 table spoons Olive Oil

1/3 onion

1 small zucchini

1/3- 1/2 cup diced bacon

1 ½ cups half & half

3 eggs

Parmesan cheese

1 package shell noodles

Basil, salt and pepper to taste

Directions:

- Mince onion to small pieces, cut zucchini and bacon to small cubes.

- Boil a pot of salted water and get noodles cooking.

- Heat olive oil and sauté onions until clear, add zucchini and sauté for a couple minutes and then add bacon.

- In a small sauce pan whisk 3 eggs and about a cup to a cup and ½ of half and half, add Parmesan cheese to your liking – heat on low just to warm a bit.

- Once the noodles are done, save about 3/4 cup of the cooking water, drain the rest and return to pan.

- While noodles are still hot pour your cream sauce over the noodles (put the pan on the burner that was just warming the sauce so it is on a low heat) the heat from the noodles should start to cook the eggs and your sauce will thicken and get more of a grainy, cheesy texture.

- Add in the onions, zucchini, and bacon.

- Season with basil and salt and pepper to taste.

- Top with extra Parmesan cheese if desired.

Tips/Ideas:

• This is kind of one of those recipes that you can eyeball most ingredients and make it to your liking
• You can't even tell the onion is in this (honestly and I am an onion hater) so if you are thinking of leaving that out - don't.
• Shannon brought these big shell noodles she got from World Market - they were the same kind she made this with in Italy - but any shell noodle works, but I liked that these were bigger than normal. They catch the sauce in the inside and biting into them is like a little present.

Our Personal Favorite: Tortellini Carbonara

Tortellini Carbonara 

Prep/cook time: approximately 30 min (with bacon and chopping time) 20 min if bacon is already prepared

Skill Level: Easy

 

Ingredients:

1 package (9 oz) refrigerated cheese tortellini 

8 bacon strips - cooked and crumbled 

1 cup heavy whipping cream

1/2 cup minced fresh parsley 

1/2 cup Parmesan Cheese 

Directions:

COOK the tortellini according to the package directions. 

COMBINE the bacon, cream, parsley and cheese in a saucepan; cook over medium heat until heated through.

DRAIN the tortellini; toss with the cream sauce

SERVE immediately.

Serves 4

Jill's Tips:

• I like to chop the bacon
• I only do about 1/4 cup or so of the fresh parsley
• You can use dried parsley as well - but just about 1 tablespoon crushed
• I use about 3/4 - 1 cup parmesan cheese - I like it thicker and cheesier
• The sauce can be pretty runny, so I have even doubled the pasta (the 20 oz package) and not doubled the sauce and it works out great
• We also find that this serves more around 2 1/2, but we usually just eat this with no side dishes