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

Loading...

Sign in or sign up now!
Alert icon
Upgrade to the latest Flash Player for improved playback performance. Upgrade now or more info.
9,340
Loading...
Alert icon
Sign in or sign up now!
Alert icon

Uploaded by on Mar 1, 2009

Part 1 of 2: Chef Johnny shows you how to make Chicago-style stuffed pizza at home in your own kitchen. Make a delicious pizza like Giordano's, Edwardo's and Nancy's.

  • likes, 1 dislikes

Link to this comment:

Share to:

Uploader Comments (ChefJohnnyChicago)

  • 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!!

  • @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

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

  • @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.

see all

All Comments (20)

Sign In or Sign Up now to post a comment!
  • @Smokintodd - Cool. Hope it turns out well for ya!

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

  • Homer was the best. DOH!

  • @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. :)

  • @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 :)

  • @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

Loading...

Alert icon
0 / 00Unsaved Playlist Return to active list
    1. Your queue is empty. Add videos to your queue using this button:
      or sign in to load a different list.
    Loading...Loading...Saving...
    • Clear all videos from this list
    • Learn more