Variation on a theme of Chicago
A colleague mentioned that she missed traditional Chicago style pizza. I'd never heard of such a thing, but now understand that it is quite different to anything else - -deep, in a flan style, crunchy+flaky, and filled in reverse. - So the "flan" is first filled with cheese, and tomato topping goes on top. - With any other additions on top of that. So this is my variation.
The pastry/dough is quite different to anything else I've experienced, sort of half dough, half flaky pastry, and including cornmeal for crunch.
![](//2.bp.blogspot.com/-mfE5X3qOBjY/VnalTO9pWNI/AAAAAAAAArc/5H8DzV3GTRY/s200/flour.jpg)
![](//1.bp.blogspot.com/-qcQfQbv62so/VnalcTQPG-I/AAAAAAAAAro/W6iwWucbTWU/s200/p-00000.jpg)
![](http://2.bp.blogspot.com/-mfE5X3qOBjY/VnalTO9pWNI/AAAAAAAAArc/5H8DzV3GTRY/s200/flour.jpg)
![](http://1.bp.blogspot.com/-qcQfQbv62so/VnalcTQPG-I/AAAAAAAAAro/W6iwWucbTWU/s200/p-00000.jpg)
The yeast dough is left to rise, then spread with butter, rolled up like a Swiss roll, formed to a ball, the rolled out again, and - then put in whatever deep tin is to hand,
Probably poison to Pizza purists, in the absence of a really hot Pizza oven I often bake blind for 10 mins r so to get a crispy head start. Then bung in the cheese, in this case loads of cheddar and mozzarella, spread the tomato goo on top and bake away until I think it's done.
I've no idea how like the real thing this is, but in its own right it was very tasty and popular with my guests.
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