Ready in 45 minutes
This Chicago-style classic features pepperoni, America's favorite pizza topping. The architecture of a Chicago-style pizza is defined by a layer of cheese on top of the dough, then meat and veggie toppings, then tomato sauce. This has a practical advantage: because the dough cooks longer and at a lower temperature than other styles of pizza, separating the dough from the sauce with a layer of cheese helps keep the crust from becoming soggy. Another trick is to cook it in a baking pan set atop a preheated baking sheet, which helps keep the bottom of the crust crisp.
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Make pizza dough:
Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. (You can make Basic Pizza Sauce now (see recipe below), while pizza is coming to room temperature.
After pizza has set out for 1 hour, punch dough down. Roll dough out to a 14 x 11 inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9-inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.
Place a baking sheet in oven on bottom rack. Preheat oven to 450 deg F.
Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450 deg F for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.
Making Basic Pizza Sauce:
Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
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