Need to eat Chicago (part 2)

Chicago Style Pizza:
By: Chicago (Thoughts may vary)

Dough Ingredients:
3½ cups All-purpose flour
1½ cup Water
½ cup Yellow cornmeal
½ cup Canola oil
1 tsp Sugar (Honey can be substituted amounts may vary)
1 tsp Salt
2¼ tsp Active dry yeast (or 0.25 oz)

Sauce Ingredients:
3½ cups 6 IN 1 brand crushed tomatoes (Hard to find in some parts of the USA)
2 Tbs Parmesan cheese
1 Tbs Italian herbs/seasonings (Go Fresh)

Steps:
1) In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.
2) Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.
3) The dough should be somewhat moist and smooth, not sticky, and should weigh about two pounds. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.
4) Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.
5) After resting for one hour, the dough is now ready to be placed into the baking pan. Coat the bottom of a well seasoned 15″ × 2″ deep dish pan with regular olive oil (do not use extra virgin). Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, pull the dough up the side of the pan.
6) The edge should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.
7) Using either sliced mozzarella or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
8) Add your desired toppings
9) With 6 IN 1 brand crushed tomatoes spooned directly from the can. Use your hands if necessary to spread out the tomatoes.
10) Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.
11) Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown. Remove the pizza from the oven and allow to cool for about 3 minutes.
12) Eat and repeat if you can.


Enjoy,

Ryan M. Greer

Need to eat Chicago (part 1)

Chicago style Hot dog
By: Chicago (types may vary)

Ingredients:
Steamed poppy seed hot dog bun
All Beef hot dog (steamed or charred)
Yellow mustard
Chopped white onion
Neon Green Relish (Rolf’s Brand)
Sport Pepper (look it up if you do not know)
Tomato wedges
Kosher dill pickle spear
Celery Salt

Steps:
1) Steam a poppy see bun until soft
2) Place cooked “Beef” hot dog in the bun (I like steamed dog)
3) Coat dog with yellow mustard in Zigzag pattern
4) Add “Neon” green pickle relish
5) Add chopped white onions
6) Put 2 tomato wedges in between dog and bun
7) Tuck 2 sport peppers next to tomato
8) Add Kosher dill pickle between dog and bun
9) Add dash of celery salt

Tips:
1) Only use “All Beef Hot Dogs” and look for something made in Chicago
2) Serve with fries with a touch of celery salt added to them (fries)

Warning:
Never use ketchup on a Chicago hot dog, only add this in private if needed.


Enjoy,

Ryan M. Greer