Chicago Pizza

Sunday’s in Rogers Park means trips to the Glenwood Sunday Market followed by salsa lessons at Glenwood Dance Studio and lazy beach days.  By late afternoon we are ready to dive into some of the yummy fresh ingredients we snatched up earlier that morning.

This is a peak at we concocted this time.

Chicago Style Pizza

(Just a warning I wouldn’t call this a recipe, we don’t measure anything or write anything down usually. It’s all about what is available to buy locally and test and trial runs.)

Step 1. Make homemade dough. After many trials we have found that the fluffiest dough comes from Bob’s Red Mill yeast and King Arthur white flour.  We let it rise 2-4 hours in the fridge, it was SUPER PUFFY AND ALIVE!

Step 1.5 Meanwhile some kale, onions, mushrooms and garlic were sizzling in our cast iron. When they were perfectly cooked, we slide them into a bowl and then cooled off the pan for a few minutes.

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Step 2. We then rolled out the dough and carefully plopped it into our cast iron which was deliciously seasoned already from the veggies and olive oil , then folded over the edges for a nice thick crust.

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Step 3. Combine it all together, shred some Parmesan cheese, sprinkle Mozzarella and Asiago. About 10-12 minutes in the oven at 400 degrees and Bon Apetito. Sprinkle fresh basil from our back porch and oregano. It tasted like pure Chicago pizza heaven- minus all the icky stuff that usually gives me a stomach ache if we go out to eat at Chicago style pizza restaurants.

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