Chicago Pan Pizza, epitomized by Pequod's Pizza, boasts a legendary status in the realm of gastronomy. Renowned for its decadent layers, Pequod's craftsmanship transforms dough into a golden, caramelized crust, encasing a mosaic of flavors within. Generously laden with premium toppings, each bite unveils a symphony of savory delights. The signature touch lies in the caramelized cheese perimeter, a luscious crown adorning the pie's edge, infusing every slice with an irresistible crunch. Embodied by Pequod's, Chicago Pan Pizza transcends mere culinary creation, becoming a cultural icon cherished by locals and revered by aficionados worldwide for its unparalleled indulgence.
Ingredients:
Dough
470 grams Bread Flour
280 grams Water
22 grams Olive Oil
10 grams Instant Yeast
6 grams sugar
6 grams Kosher Salt
2 pounds of Mozzarella cheese slices
Sauce ( non-cook )
1 28 oz can of crushed San Marino tomatoes
1 Garlic Clove minced
1 Tbsp Olive Oil
1 Tbsp Sugar ( to taste )
2 tsp Kosher Salt
bake at 500 degrees F for 22 - 25 minutes
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Tag Words
Ralph, Food, Ralph Knows Food, Cooking, Cooking shows, easy recipes, recipes, simple recipes, meals, easy meals, simple meals, beginner cooking, beginner meals, beginner recipes, cooking with kids, cooking for kids, kid friendly, cooking with children, recipes for kids, recipes for children, southern cooking, southern cuisine, comfort food, pizza, pan pizza, Chicago pizza, Chicago pan pizza, deep dish pizza, Chicago deep dish pizza, Pequod's pizza, Pequod's pan pizza, Milley's Pizza, Burt's Pizza, how to make pan pizza, how to cook pan pizza, how to make pizza, how to make Chicago style pizza, how to make Chicago pan pizza, healthy cooking, fresh cooking, pizza from scratch,
Негізгі бет Тәжірибелік нұсқаулар және стиль You have got to try this Pequod's Style Chicago Pan Pizza
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