Time again for Chicago Style Pizza!
Now and then I get a hankering for Chicago Style pizza! Besides, I’ve run out of high gluten flour again and my favorite Chicago recipe calls for all purpose flour.
This pie was pretty straight forward having the normal layers of sliced mozzarella and provolone then pepperoni and mushrooms (first time for shrooms on this style of pizza) then Neapolitan sauce. After baking for about 15 minutes at 450 the pizza had browned beautifully. I must have pressed more dough out to the edge this time as there was a pretty large amount of crust sticking out of the pan. It gave the pizza a nice appearance and I liked the thickness of the slices that resulted.
The mushrooms were a nice touch for sure. I’ll have to try them again very soon. Overall it was a great night for pizza.
edit: I walked a slice over to my next door neighbor and he told me today that the pizza was a bit too spicy for him. I noticed some kick, but I think it may have been the pepperoni. I’ll have to take him something milder next time. lol.
