ChicagoNon-Vegetarian

Cast-Iron Skillet

A starchy pizza in the Chicago tradition. Defined by Sweet Fennel Sausage, basil, all purpose flour.

Ingredient Architecture

The layered composition of Cast-Iron Skillet — from foundation to finish.

Base & Dough

active dry yeast

2.25 tsp

warm water

1.25 cup

all purpose flour

3 cup

diastatic malt

1 tsp

European-style unsalted butter

3 tbsp

ice water

1.25 cup

fine sea salt

1 tsp

Sauce

ground tomatoes

1 canground

tomato paste

2 tbsppaste

warm sauce

1.5 cupsauce

Cheese

provolone

1 cup

mozzarella

2.5 cup

ricotta

0.5 cup

pecorino

0.25 cup

Toppings

lard

3 tbsp

garlic

2 clove

olive oil

1 tbspoil

white cheddar

1 cup

Sweet Fennel Sausage

150 g

sautéed red peppers

2 number

butter

3 tbsp

red pepper flakes

1 tsp

Garnish

medium-grind cornmeal

2 tbspdusting

dried oregano

1 tspfresh herb/green

basil

8 leaffresh herb/green

cornmeal dusting

2 tbspdusting

oregano

1 tspfresh herb/green

Process Timeline

Step 1

dough prep/proof

Combine active dry yeast, warm water, all-purpose flour, medium-grind cornmeal, diastatic malt, lard, European-style unsalted butter, ice water, fine sea salt to form the dough, then knead, rest, and proof until relaxed and aerated.

60 min25°C

active dry yeastwarm waterAll Purpose Flourmedium-grind cornmealdiastatic maltlardEuropean-style unsalted butterice waterfine sea salt

Methods

dough prep/proofsauce preppre-bake assemblyparbake then bakepost-bake finish

Related Varieties

Cast-Iron Skillet

Ingredient Architecture

Base & Dough

Sauce

Cheese

Toppings

Garnish

Process Timeline

Step 1

Methods

Related Varieties

Chicago Deep Dish with Spinach and Ricotta

Frank Nitti

Chicago Deep-Dish with Calabrese and Fennel Sausages

Fully Stuffed