I know this may be a controversial topic with my Italian friends whose skin crawl from this recipe, my apologies, regazzi. 😉 Ah, the thin crust / thick crust battle.
But there comes a day when you crave deep dish pizza but you can't have one delivered (there's a pandemic, you live in a country/boondocks where they don't have them...). And you can't wait for the long rising dough recipe. Here’s a cheat sheet version, ready in a jiffy hour, which is probably faster than any pizza delivery around here anyway.
Je sais que c'est un sujet tabou avec mes amis italiens, cette recette leur donne le chair de poule. Désolée, regazzi. Ahhh, le fameux duel qui oppose la pâte fine à la pâte épaisse.
Depending on my family’s taste or how many people are dining, I make 1 or two pizzas, vegetarian or tuna or this time « Italian sausage » made from chipolatas here in France ! If you don’t have those where you are maybe you can find some spicy sausage ?
Selon le goût de ma famille ou le nombre de personnes qui dînent, je prépare 1 ou 2 pizzas, végétarienne ou au thon ou cette fois-ci «saucisse italienne» à base de chipolatas (sans la peau). Si vous n’en avez pas là où vous habitez, vous pouvez peut-être trouver des saucisses épicées?
Here’s my quick dough recipe :
180 g (1-1/2 cups) flour (or 150 g flour and 30 g semolina flour)
2 teaspoon sugar
1 teaspoon salt
1/4 cup olive oil
1-1/2 tablespoon baking powder
3/4 cup beer (the secret ingredient, if you don't have any, water works too)
Line a pan with wax paper. Or you can also oil a pan and dust with semolina flour. Mix dough ingredients, it should be slightly sticky, sticking to the touch, add more water or more flour to get he right consistency. Flatten dough into pan with fingers. Pre-bake about 10 minutes in oven, 240 degrees C (400 F) until rising slightly.
Voici la recette de pâte rapide :
180 g de farine (ou 150 g de farine + 30 g de farine de semoule fine)
2 cuillères à café de sucre
1 cuillère à café de sel
1/4 de verre d'huile d'olive
1-1/2 cuillère à soupe de levure chimique
200 ml ou 3/4 de verre de bière (l'ingrédient secret, si vous n'en avez pas,
l'eau fonctionne aussi)
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| If the walls aren’t taller than this, the sauce oozes over, making it crispy, but make walls higher if you can. Here’s a version with taller crust wall and no wax paper : |
For topping
Tomato paste (200 ml puréed tomatoes, 1 tablespoon tomato paste, 2 tablespoons olive oil, 1-2 minced garlic clove)
1-1/2 cup sauteed Italian sausage (or 3 chipolatas, casing removed)
125 g or 2 cups shredded Mozzarella
50 g shredded cantal cheese or Monterey Jack
Mushrooms, peppers
Dash of oregano
For Chicago style pizza, toppings are added in the opposite order of a regular pizza. Once dough that’s been precooked 10 minutes, first add cheese, then meat or tuna, then veggies then sauce and oregano. In oven turned down to 375 egrees F, bake for another 20-25 minutes. Enjoy!
