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CHICAGO-STYLE PIZZA

CHICAGO-STYLE PIZZA
For the pre-fermented dough
150g fine 00 pasta flour
¼ tsp malt extract
3.5g fast-action bread yeast
½ tsp salt
 
To finish the dough
350g fine 00 pasta flour
½ tsp malt extract
7g fast-action bread yeast
1 tsp salt
 
For the marinara sauce
550g chopped, tin tomatoes
2 tsp olive oil
40g shallots, peeled and finely chopped
1 tsp garlic powder
1 tsp dried oregano
½ tsp white caster sugar
½ tsp Cabernet Sauvignon vinegar
salt
 
To finish the pizza – per pizza
45g grapeseed oil
flour, to dust
reserved ball of pizza dough
140g reserved marinara sauce
450g mozzarella, grated
80g pepperoni slices

To make the pre-fermented dough, tip the flour into the bowl of a mixer fitted with the dough hook attachment. Mix on low speed. Mix the malt extract with 85g cold water in a small bowl until wellcombinde, then pour the liquid into mixing bowl. Mix for 3 minutes, stop and cover the bowl with cling film, leaving to rest at room temperature for 1 hour. Return the bowl to the mixer and add the yeast and salt. Mix on medium speed for 7 minutes. Transfer the dough to a clean mixing bowl and cover tightly with cling film. Place in the fridge and leave to ferment for 12 hours.

To finish the dough, tip the flour into the bowl of a food mixer fitted with the dough hook attachment. Mix the malt extract with 195g cold water in a small bowl until well-combined, then pour the liquid into mixing bowl. Mix for 4 minutes, then stop and cover the bowl with cling film, leaving to rest at room temperature for 1 hour. Return the bowl to the mixer and add the yeast and salt. Mix on medium speed for 4 minutes. Add the pre-fermented dough and mix for an additional 4 minutes at the same speed. Tip the dough out and divide into two ball-shaped portions. Place the balls of dough on a baking tray lined with oiled cling film, leaving at least 8 cm between each ball. Cover with a large piece of oiled clingfilm and leave to prove for 2 hours in a warm place. The dough will double in size and should look moist, light and airy. Set aside until needed.

For the marinara sauce, blitz the chopped tomatoes using a hand blender and pass through a fine mesh sieve. Heat the olive oil in a pan and fry the shallots over moderate heat until golden. Add the strained tomatoes to the pan along with the garlic powder, oregano and 100g water. Reduce the sauce to 480g. To finish, stir in the sugar and vinegar and cook for 1 minute. Season with salt, allow to cool and set aside until needed. 

Preheat the Furnace BBQ to 200°C with a pizza stone placed on one side. Drizzle the grapeseed oil in a 25cm diameter ovenproof frying pan (4.5cm deep), covering the entire surface. Lightly dust a clean work surface with flour and roll the dough to approx. 30cm in diameter, and approx. 1.5cm thick. Dust  the dough with a little flour and use a rolling pin to gently place over the pan, being careful not to stretch it. Remove all the air out of the base and fold the dough ends on the side of the pan pressing against it to create the side crust, approx. 1.5cm high. Spread the marinara sauce over the base and cover with a half the mozzarella. Press firmly down on the cheese, which will cause the sides of the dough to rise. Cover with the remaining mozzarella and press down firmly a second time. Arrange the pepperoni slices on top.
 
Place the pan directly on the grill, frying the dough until golden, approx. 5-7 minutes. Move the pizza to the pizza stone and close the lid, cooking for 30 minutes. Once cooked, allow to rest in the pan for 10 minutes before slicing with a pizza cutter.
 
Repeat the process with the second pizza.

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For Chicago - Style Ratatouille Pizza Topping

To finish the pizza – per pizza
3 small aubergines
2 small courgettes
3 small tomatoes
1 red pepper
45g grapeseed oil
reserved ball of pizza dough
240g reserved marinara sauce
400g mozzarella, grated
pinch dried oregano
sea salt and freshly ground black pepper
50g Emmental cheese, grated on a microplane

Repeat dough and marinara instructions.

Slice the aubergines 2mm using a mandolin. Lay the slices on and sprinkle salt on top. Set aside. Slice the courgettes and tomatoes into thin slices and set aside. Burn the outside of the pepper using a blowtorch or over the open flame of a gas hob. Once cool enough to handle, peel the skins off and remove the core and all seeds. Cut into squares approximately the same size as the other vegetables and set aside.

Preheat the Furnace BBQ to 200°C with a pizza stone placed on one side. Drizzle the grapeseed oil in a 25cm diameter ovenproof frying pan (4.5cm deep), covering the entire surface. Lightly dust a clean work surface with flour and roll the dough to approx. 30cm in diameter, and approx. 1.5cm thick. Dust the dough with a little flour and use a rolling pin to gently place over the pan, being careful not to stretch it. Remove all the air out of the base and fold the dough ends on the side of the pan pressing against it to create the side crust, approx. 1.5cm high. Spread the marinara sauce over the base and cover with a half the mozzarella. Press firmly down on the cheese, which will cause the sides of the dough to rise. Cover with the remaining mozzarella and press down firmly a second time. Arrange one slice of each vegetable on top of the cheese. Sprinkle over a pinch of oregano and season with sea salt and freshly ground black pepper. 
 
Place the pan directly on the grill, frying the dough until golden, approx. 5-7 minutes. Move the pizza to the pizza stone and close the lid, cooking for 25 minutes. Sprinkle the grated Emmental over the pizza and cook for an additional 5 minutes. Once cooked, allow to rest in the pan for 10 minutes before slicing with a pizza cutter.
 
Repeat the process with the second pizza.

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For Chicago - Style Ham and Mushroom Pizza Topping

To finish the pizza – per pizza
20g unsalted butter
5g thyme
50g chanterelles
45g grapeseed oil
reserved ball of pizza dough
240g reserved marinara sauce
400g mozzarella, grated
50g pulled cured ham hock
pinch dried oregano

Repeat dough and marinara instructions.

Prepare the mushrooms by cleaning and chopping roughly. Melt the butter in a pan over moderate heat and add the thyme. Once melted, add the mushrooms and cook for 2 minutes. Remove from the heat and discard the thyme.

Preheat the Furnace BBQ to 200°C with a pizza stone placed on one side. Drizzle the grapeseed oil in  a 25cm diameter ovenproof frying pan (4.5cm deep), covering the entire surface. Lightly dust a clean work surface with flour and roll the dough to approx. 30cm in diameter, and approx. 1.5cm thick. Dust the dough with a little flour and use a rolling pin to gently place over the pan, being careful not to stretch it. Remove all the air out of the base and fold the dough ends on the side of the pan pressing against it to create the side crust, approx. 1.5cm high. Spread the marinara sauce over the base and cover with a half the mozzarella. Press firmly down on the cheese, which will cause the sides of the dough to rise. Cover with half the mushrooms, half the ham and the remaining mozzarella. Press down firmly a second time. Top with the remaining mushrooms and ham, and season with oregano.
 
Place the pan directly on the grill, frying the dough until golden, approx. 5-7 minutes. Move the pizza to the pizza stone and close the lid, cooking for 30 minutes. Once cooked, allow to rest in the pan for 10 minutes before slicing with a pizza cutter.
 
Repeat the process with the second pizza.
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For Chicago - Style Four-Cheese Pizza Topping

For the Mornay sauce
50g unsalted butter
50g plain flour
550g whole milk, warmed
150g Emmental cheese, grated on a microplane
salt and freshly ground black pepper

To finish the pizza – per pizza
45g grapeseed oil
reserved ball of pizza dough
240g reserved Mornay sauce
350g mozzarella, grated
80g Parmesan, grated on a microplane
80g Gorgonzola
80g Brie cheese
pinch dried oregano

Repeat dough instructions.

Make the Mornay sauce by melting the butter in a pan over moderate heat. Add the flour and cook for 2 minutes, whisking continuously. Add the milk, one ladle at a time and continue to whisk until the mixture is well combined. Add the Emmental and stir well. Remove from the heat and set aside.
 
Preheat the Furnace BBQ to 200°C with a pizza stone placed on one side. Drizzle the grapeseed oil in a 25cm diameter ovenproof pan (4.5cm deep), covering the entire surface. Lightly dust a clean work surface with flour and roll the dough to approx. 30cm in diameter, and approx. 1.5cm thick. Dust the dough with a little flour. Lightly roll the dough onto the rolling pin and transfer to the pan by unrolling over the oiled surface being careful not to stretch it. Remove all the air out of the base and fold the dough ends on the side of the pan pressing against it to create the side crust, approx. 1.5cm high. Spread the Mornay sauce over the base and cover with half the mozzarella and half the Parmesan. Press the base down firmly which will force the sides to rise. Add half the Gorgonzola and Brie cheese, broken into small pieces, then cover with the remaining mozzarella and Parmesan. Top with the remaining Gorgonzola and Brie pieces. Sprinkle over a pinch of oregano and season with salt.

Place the pan directly on the grill, frying the dough until golden, approx. 5-7 minutes. Move the pizza to the pizza stone and close the lid, cooking for 25 minutes. Once cooked, allow to rest in the pan for 10 minutes before slicing with a pizza wheel.
 
Repeat the process with the second pizza.


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