Recipe: Chicago Pan Pizza

Chicago Pan Pizza
rec.food.cooking/ Pete Brooks (1992)

here's my Chicago Pan Pizza recipe:

Warnings and disclaimers: This recipe *fills* a 10-inch cast iron frying pan. If you cut it in half, use a smaller frying pan and the same baking time; don't try to use the crust for a New York style pizza (it might work, but I doubt it...) As far as authenticity is concerned, I lived in the Chicago area, though most of my pan pizza experience was obtained at the U of Illinois in Urbana. If Pappa Dell's is still around, their pizza was the target for this one. However, I lived in California for 10 years before writing the recipe down, so it probably mutated slightly.

Further disclaimer: I haven't made this recipe in a few years. I never measured the herbs and spices, so if no quantity is given, go with your taste. Substitutions and variations are expected. Hint: Peanut butter and Jelly as a filling is a bit too weird.

Final warning: This takes a long time to prepare. You can do a rush version by not letting the dough rise, but a "proper" job will take 4 hours or so.

Crust:

Scald 1 cup milk

Mix in:
1 Tbsp butter/margarine
1 Tbsp sugar
1 tsp salt
Let cool to "warm".

Add 1 package dry yeast. (you can prestart the yeast in 1/4 cup water, but cut back on the milk if you do)

Sift 2 cups white flour with 2 cups whole wheat flour. (You can use all of one type. All white is more authentic, but all wheat is more flavorful, though incredibly heavy.)

Have some extra flour ready in case the mix is too wet.

Add the milk and yeast to the flour, and mix. Once it starts looking like dough, let rise 2 hours. Knead, then let rise 2 more hours until approximately doubled in bulk. (Here's where you can save time, if you don't mind a heavy crust.)

The sauce: The improvisational cook's delight

I use(d) a 12-16 ounce can of tomato puree. You can use sauce, though it's sweet. Canned tomatoes would work. Haven't tried adapting this recipe to use fresh tomatoes. I found paste much too sweet.

Saute:
1 medium onion until it starts going translucent.
If you use Italian sausage, brown it now.
If you use pepperoni, slice it and mix it in with the tomatoes.
Salt to taste.
Add the following herbs and spices (or whatever; it's your pizza)
Oregano
Black pepper
Sweet basil
Chili powder
Red chili pepper flakes
Garlic
parsley
Powdered mustard
Once this is all mixed, you can either set it aside, or (if you wish), simmer for 1/2 hour.

Cheese:

Using a coarse grater, grate:
4 oz mozzarella
2-3 oz provolone.

Using a fine grater, grate:
1 oz parmesan (1 oz Romano is optional)

Slice approx 1/8-1/4-inch thick:
4 oz mozzarella
2-3 oz provolone.

Assembly:

Grease and flour the 10-inch cast iron frying pan. (I use(d) a dedicated pan for this; the pizza process usually screws up the iron seasoning.)

Roll the crust to fit the pan. The edges should come to the top of the pan.

Take the sliced cheese and layer it in the bottom. Take some of the sauce and spread it on the cheese. Take more of the cheese and spread a layer. Continue, but try to end up with mostly sauce on top. (The cheese will brown seriously if it's on top...)

Bake 45 minutes at 425 degrees.

Serves 4 *hungry* people.