Pizza Night!
My husband is from Chicago. Chicago = pizza. And for the 30 years we've been married, we've eaten a lot of pizza.
My husband also loves to bake. He did a lot of research on the web a few years ago and after lots of thought, comparison, reading reviews, etc., he purchased his first bread machine. He used it so much, he eventually had to get a second one. He's made various loaf breads, cinnamon rolls (link here), and.... wait for it.... pizza dough. I've mentioned our Friday night pizza night in an earlier post, however, after our recent trip to the Windy City, he is on a deep dish kick.
He has the recipe down pat:
3 1/2 c. bread flour (he uses King Arthur)
1/2 c. cornmeal
2 tbs. sugar or honey
Pinch of salt
2 c. water (he uses sparkling water)
He puts it in the bread machine and allows it to rise once.
He then takes it out, covers it with a towel and allows it to rise a second time.
Of course, in true Chicago style, the cheese goes on top of the crust and then the sauce, then the toppings. Bake at 475 degrees for 30 minutes.
Pop open a nice cold beer, and you'd think you were in Chi-town! I'm so lucky!!
My husband also loves to bake. He did a lot of research on the web a few years ago and after lots of thought, comparison, reading reviews, etc., he purchased his first bread machine. He used it so much, he eventually had to get a second one. He's made various loaf breads, cinnamon rolls (link here), and.... wait for it.... pizza dough. I've mentioned our Friday night pizza night in an earlier post, however, after our recent trip to the Windy City, he is on a deep dish kick.
He has the recipe down pat:
3 1/2 c. bread flour (he uses King Arthur)
1/2 c. cornmeal
2 tbs. sugar or honey
Pinch of salt
2 c. water (he uses sparkling water)
He puts it in the bread machine and allows it to rise once.
He then takes it out, covers it with a towel and allows it to rise a second time.
Of course, in true Chicago style, the cheese goes on top of the crust and then the sauce, then the toppings. Bake at 475 degrees for 30 minutes.
Pop open a nice cold beer, and you'd think you were in Chi-town! I'm so lucky!!
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| The dough on it's second rise |
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| My daughter's favorite - peppers - before going into the oven |
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| Cheese pizza - hot out of the oven |
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| Pizzeria Uno - the original!! (Chicago- June 2013) |
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