Chicago Stuffed Pizza from Scratch!

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  • Published on:  Friday, November 2, 2018
  • Today we make the classic Chicago stuffed pizza and pay tribute to Burt Katz and Pequod’s with their signature caramelized cheese crust! The dough recipe is down below. If you want to see how and when to add meat and veggies, watch our more detailed class

    700 g Flour, All Purpose, 11-12% protein, preferably Ceresota
    400 g Water (Cold)
    45 g Lard
    14 g Sea Salt, Fine
    7 g Malt
    7 g Yeast, Instant Dry
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