Score One For Chicago

Giordano's Pizza

Sorry New Yorkers but the results are in, and Chicago pizza is still number one! Travel + Leisure’s 2010 America’s Favorite Cities Survey awarded Chicago with the best pizza. Unfortunately, I’m more of a thin crust girl, but I have to rep my city as much as possible! Read more after the jump!

Now, I’m going to share a recipe with all you Chicago pizza lovers out there. Recipe4Living has a yummy pizza recipe, but the best part about it is that’s it uses whole wheat crust. Even though, Chicago-style pizza is really heavy and filling, at least you can say the crust is healthy.

Check out the full recipe here!

* 1 envelope quick-rise yeast
* 1/2 tsp. sugar
* 1 C. water
* Approx. 1 lb. whole wheat flour (added in small increments until mixture reaches dough-like consistency)

* 2 6-oz. cans tomato sauce
* 1 Tbs. oregano
* 3 Tbs. parsley flakes
* 1 tsp. dried basil
* 4 tsp. onion flakes
* 1 tsp. garlic salt or to taste
* 1 tsp. sriracha hot sauce or to taste
* 2 tsp. crushed garlic
* 2-3 Tbs. tomato paste or enough to thicken

* 1 lb. mozzarella cheese, sliced
* 1 pkg. shredded mozzarella cheese
* sauteed mushrooms (or toppings of your choice)


To Prepare Crust:

In a small cup or bowl, mix together yeast, sugar and water. Let stand 10 minutes to allow the mixture to react and bubble. Add the yeast mixture to a large mixing bowl. In small increments, add whole wheat flour until the mixture reaches desired dough consistency (should be thick and not too squishy).

Dump dough onto floured surface and knead for 2-3 minutes. Once the texture feels right, roll into a ball. Grease an oven-safe bowl with shortening. Drop ball of dough into greased bowl, making sure the dough gets greased with the shortening as well. Cover the bowl with a towel and place in a 170-degree oven for 30 minutes.

To Prepare Sauce:

To a medium mixing bowl, add tomato sauce, oregano, crushed garlic, parsley flakes, dried basil, onion flakes, garlic salt, and sriracha sauce. Stir and taste. Add tomato paste until it reaches your desired thickness (about 2-3 Tbs. recommended). Mix and set aside.

Assemble Pizza:

Saute mushrooms for pizza and set aside. Cut brick of fresh mozzarella cheese into thick slices and set aside. Remove pizza crust from the oven. Grease a 9-inch round pizza pan with cooking spray or butter. Spread crust out over bottom and sides of pizza pan, making sure the crust is thick along the sides.

Place slices of mozzarella cheese at the bottom of the pizza. Layer with sauteed mushrooms (or topping of your choice) and shredded mozzarella cheese. Continue with another layer of sliced mozzarella cheese. Spread pizza sauce to your liking over the top.

Bake at 425 degrees for 30 minutes. Slide the pizza out of the pan onto a cookie sheet with a spatula and let cool.

Here’s another delicious Chicago pizza recipe!

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