Welcome to the world of Chicago stuffed pizza, where the dough is the star of the show. This dough, perfect for crafting fully stuffed pizzas, is an adaptation of the famed deep-dish pizza dough, ensuring that every bite is a delightful explosion of flavors. Ceresota flour, known for its traditional use in Chicago pizzerias, forms the foundation of this dough, renowned for its exceptional texture and taste. With the ideal combination of lard and European-style unsalted butter, this dough becomes a canvas for your culinary creativity. Follow along as we guide you through the steps of creating this Chicago Stuffed Dough, giving you the freedom to experiment with your favorite fillings and toppings for a pizza experience like no other.
INGREDIENTS:
- 6.8 grams (2¼ teaspoons) active dry yeast
- 92 grams (¼ cup plus 2 tablespoons) warm water (80°F to 85°F)
- 645 grams (5⅓ cups) all-purpose flour with 12 percent protein, preferably Ceresota
- 34 grams (¼ cup) medium-grind cornmeal
- 13.5 grams (1½ tablespoons) diastatic malt
- 27 grams (2 tablespoons) lard, cut into small pieces, at room temperature
- 27 grams (2 tablespoons) European-style unsalted butter, preferably 82 percent butterfat, cut into small pieces, at room temperature
- 316 grams (1⅓ cups) ice water, plus more as needed
- 13.5 grams (2¾ teaspoons) fine sea salt
PREPARATIONS:
- Make the dough as directed for Chicago Deep-Dish Dough up to the point where you have kneaded the dough. Then weigh out one 27-ounce (765-gram) piece of dough and one 14-ounce (400-gram) piece of dough.
- Cover both pieces with a damp dish towel and let rest at room temperature for 1 hour.
- Form the pieces into balls (see Balling the Dough), set the balls 3 inches apart on a half sheet pan, and wrap the pan and refrigerate as directed for Chicago Deep-Dish Dough.
YIELD:
- Makes 41 ounces (1174 grams), enough for 1 fully stuffed pizza
SPECIAL INSTRUCTIONS:
- For authentic Chicago-style dough, use Ceresota flour or a good-quality unbleached all-purpose flour with 12 percent protein.
- The dough needs to rest at room temperature for 1 hour after forming the balls.
TIPS:
- Ensure the dough is kneaded to perfection to achieve the desired texture for your fully stuffed pizza.
- Play with various fillings and toppings to create your dream stuffed pizza.
In conclusion, the Chicago Stuffed Dough is a masterpiece that embodies the spirit of this vibrant city’s pizza culture. Born from the legendary deep-dish pizza dough, this adaptation allows you to unleash your creativity and culinary prowess with fully stuffed pizzas that tantalize the taste buds.
Ceresota flour, renowned for its use in Chicago pizzerias, lends its distinct characteristics to this dough, resulting in an impeccable texture that’s perfect for embracing generous fillings. The combination of lard and European-style unsalted butter brings forth a harmony of flavors that elevate each bite, transforming your pizza experience into a gastronomic adventure.
Whether you choose to stuff your pizza with classic ingredients like sausage and cheese or opt for innovative combinations, the Chicago Stuffed Dough will not disappoint. It serves as a versatile canvas, welcoming your favorite toppings and encouraging experimentation with flavors that reflect your unique taste.
As the dough rests and proofs, it develops depth and complexity, a true testament to the art of pizza-making. The anticipation builds, and the aroma of freshly baked dough fills the air, foretelling the delightful pizza that awaits.
So, gather your favorite ingredients, embrace the spirit of Chicago, and craft your fully stuffed pizza masterpiece. Indulge in the culinary magic that is the Chicago Stuffed Dough, and share the joy of this exquisite creation with your loved ones.
Unleash your creativity, and let the Chicago Stuffed Dough be the gateway to a memorable pizza experience that will leave your taste buds singing with delight.
