Chef Johnny Chicago: Chicago-style Stuffed Pizza - Part 1 of 2

[Smokintodd]

Haven't tried your dough recipe yet but am making your sauce as I comment. Will let you know how it works out, yo.

[ElevenBravo]

@Smokintodd - Cool. Hope it turns out well for ya!

[imacrafty]

Just got back from Chicago today Johnny! Happy to find your tutorial. Looks really good and you do an excellent job of breaking it down to simple to understand and do steps! Can't wait to try it out!!

[ChefJohnnyChicago]

@imacrafty Thanks for your comment! Glad you enjoyed your visit to Chicago. If you have any questions that aren't answered in my videos, please feel free to send me an Inbox message and I'll do my best to help you out. Cheers ~ Johnny

[vojtasjedyny]

Homer was the best. DOH!

[cyberyanmar]

i didnt understand the quantity of the dough ingredients coud you explain how many cups of flour do we need?

[ChefJohnnyChicago]

@cyberyanmar - thanks for asking!

In this video I state the quantity as a measure of weight, not volume in cups, so I'll convert it for you!

Simple answer is 8 cups total. Here's how I got that number:

1 Cup All Purpose Flour = Approx. 4.25 ounces so...

2 lb. 2 oz. All Purpose Flour = 34 ounces.

34 oz ÷ 4.25 = 8 cups

Explained: I always weigh my flour instead of measuring in a cup - it's just more precise that way. I can fill 4 measuring cups and each one will be a bit different.

[GSRReconBill]

We have been enjoying your recipe for a couple of months now. Thank you fo posting this!

[ChefJohnnyChicago]

@GSRReconBill

Wonderful! I love hearing about the success stories. This recipe and technique provides all the essential information for you to now experiment with variations and other ingredients to make it your own unique creation. Keep on baking!

~ Johnny

[GSRReconBill]

@ChefJohnnyChicago

Our favorite has been like the Giordano's Special. Green Peppers, Onions, sausage and mushrooms. We substituted the Sharp Provolone for Smoked Provolone. It was much easier to find, alot less expensive and melted a bit easier The taste is still good :)

[ChefJohnnyChicago]

@GSRReconBill

Yes, I too have been using smoked provolone and I love it! I get the 2 lb packaged slices from Costco, divide them up into 6 slice portions, wrap in plastic food wrap and then store in the freezer in a ziplock freezer bag. That way I always have some on hand for whenever I want to whip up a pizza. :)

[gsgosal]

giving this a go johnny wish me luck

[ChefJohnnyChicago]

@gsgosal

Good luck! If you follow the instructions, you can't fail. Let me know how it turns out for you and thanks for watching!

~ Johnny

[guydwy]

Hey Bravo Mike Dwyer here, 2686 hits!!! right on. I love this pizza recipe, I followed your directions and got nothing but praise. If I ever make it to Chicago I will have to check out Giordano's.

[ChefJohnnyChicago]

@guydwy

Awesome! Thanks Dwy!!! :)

[gregthesenior12]

Thanks so much! I made one yesterday and I came out great. One problem though was with my cheese not melting before the crust was done. This resulted in a dark golden brown crust, which was fine, but a little hard. Also my dough had a hard time rising. Any suggestions?

Thanks

[ChefJohnnyChicago]

@gregthesenior12

re: dough rising. As I commented to leezoumas, don't dissolve the salt into the warm water. Salt hinders yeast activity (I didn't realize this when I made this video).

re: cheese melting. Depending on your oven, you may want to try lowering the temperature a few degrees and/or putting the pan on a lower rack. The cheese should be fully melted after 25 minutes and then simply watch the crust and take it out before it gets to dark.

[leezoumas]

Hello,

At what temp do you rehydrate the yeast?

Thanks!

[ChefJohnnyChicago]

@leezoumas I warm the water to between 105 - 110F degrees. Plus, I don't dissolve the salt in the water and add the yeast to that anymore, rather I mix the salt in with the dry flour instead.

[ChefJohnnyChicago]

Thanks for the question. I failed to mention in the video that for best results the dough should be refrigerated after portioning for at least 24 hrs. I've used this refrigerated dough after 5 days and it still tastes fabulous. Beyond 5 days it is still usable, but starts to take on a grey-ish color and has a "vinegar-y" smell. Happy Pizza Making!

~ Chef Johnny

[TheHell2Come]

can the dough be made one day, left overnight and then used the next day to make the pizza?