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{{#seo:
|title=Chicago deep pan pizza pie recipe
|titlemode=replace
|keywords=#parmesancheese #pizzadough #dried #mushrooms #chicagodeeppanpizza #chorizo #dough #tomatoes #cheddarcheese #grated #mozzarella
|hashtagrev=032020
|description=The inspiration for this deep pan pizza pie recipe came from Julia's I believe I Can Fry recipe blog
}}

The inspiration for this recipe came from [[I believe I can fry|Julia's I believe I Can Fry recipe blog]]. For me though, the essential deep pan Chicago pizza comes not from Tortuga's but from Bob M. Payton's 300 seat 'Chicago Pizza Pie Factory', deep-down in the basement, in a corner of London's Hanover Square. It would have been in 1980-something, when mobile phones were the size of car batteries and the Internet was unknown.

In those days the queues would reach all the way down the stairs to a 'boxing-ring', where you would stand and take your pre-meal drinks. The Chicago Pizza Pie Factory was a forerunner of Hard-Rock style themed restaurants. Loud rock music played and big screens showed American sports. The decor of the place was authentic Chicago Americana and the food was fantastic with super-slick service that used a really clever idea - A flashing neon sign: 'My Kinda Town'. The flickering letter would indicate to the waitresses which table area of the huge restaurant had food ready to be served.

Bob died in the mid 90's and I believe the restaurant closed around that time too. I notice that a restaurant of the same name exists in Dublin. I would be interested to see if it bears any resemblance to the original.

This was absolutely fantastic and nothing like as difficult as you might think. Thanks for the inspiration Julia - I believe you can!

{{recipesummary
|TotalCalories = 1909
|PortionCalories = 477
|DatePublished=23rd December 2013
|Author=Chef
|ImageComment = ''Sorry Julia, for stealing the fork idea!''
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour, 25 minutes
|PrepTime = 40 minutes
|CookTime = 45 minutes
|Image = [[Image:Chicago deep pan pizza recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Oh, I so miss this place''

5/5 

38 years ago, Chicago Pizza Pie Factory was the place to be. We used to queue for hours to get in. This is a pretty close approximation to 'the real thing'!

 [[User:PSmith|Paul R Smith]] 

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===How to ensure a crispy base===
Having made these deep pan pizzas many, many times, I've found that sometimes it's hard to get the base well cooked without burning the rest of the [[pizza dough]]. I've found the best way is to use a metal-based pan, similar to a baking tray. The metal base gets hot enough to crisp the base properly. I have a cast iron rectangular Le Creuset baking tray that is absolutely ideal. It seems a shame as it will mean I'll never use my earthenware deep pan pizza dish again!
<gallery widths=250px heights=250px perrow=5>
Image:Cooking the chorizo sausage.jpg
Image:Chicago chorizo pie pizza cheese.jpg
Image:Chicago chorizo pie pizza filled.jpg
Image:Chicago chorizo pie pizza topping.jpg
Image:Chicago pizza pie ready to bake.jpg
Image:Chicago pizza pie baked.jpg
</gallery>
[[Image:ChickenDeepPanPizza.jpg|300px|thumb|right|A chicken and sweetcorn deep pan pizza version, cooked in a Le Creuset pan]]

{{RecipeIngredients

| The sausage-meat removed from 400g of uncooked [[Chorizo]] style [[sausages]] - ''these are not cured so need to be pre cooked''
| 1 small [[Onion|onion]], chopped finely
| 1 portion of [[Pizza dough|pizza dough]]
| [[Fine yellow cornmeal]] for dusting
| 110 g (4 oz) [[Cheddar cheese]], [[Grated|grated]]
| A big handful of fresh [[Mushrooms|mushrooms]], brushed and sliced
| 85 g (3.5 oz) freshly [[Grated|grated]] [[Parmesan cheese]]
| 1 large can of chopped peeled [[Tomatoes|tomatoes]], left to drain over a coarse sieve for 5 minutes
| 1 tablespoon [[Dried|dried]] [[Garlic powder|garlic powder]]
| 1 teaspoon [[Dried|dried]] [[Mexican oregano]]
| 1 teaspoon [[Dried|dried]] [[Parsley|parsley]]
| Pinch of [[Mixed herbs|mixed herbs]]
| 1 teaspoon [[Chilli flakes|chilli flakes]] (Guajillo - not too hot)
| Pinch of [[Black pepper|black pepper]]
| 1 ball of [[Buffalo|buffalo]] [[Mozzarella|mozzarella]], torn

}}

===[[Mise en place]]===

* Preheat the [[Oven|oven]] to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins]
* Remove the sausagemeat from the sausages and discard the skins
* Make the [[pizza dough]] as instructed
===Method===

{{RecipeMethod

| Sauté the [[onions]], [[Mushrooms|mushrooms]] and the chorizo sausagemeat in a pan for for about 10 minutes or until the meat is cooked and any liquid has evapourated. ''There should be enough fat from the sausages not to need any oil.''
| [[Spray]] or lightly [[Oil|oil]] a deep 25cm (10") pizza dish or pan
| Roll out 2/3rds of the [[Dough|dough]] to about 3mm and line a pan so the [[Dough|dough]] just overlaps the edges and trim any excess
| Sprinkle the base with the [[Cheddar cheese]]
| Add the [[Mushrooms|mushrooms]] and [[Chorizo|chorizo]]
| Sprinkle with one third of the [[Parmesan cheese]]
| Roll out the remaining [[pizza dough]] to make a lid
| Pinch the lid so it joins the base and make a few slashed in the top for [[Steam|steam]] to escape
| Mix another third of the [[Parmesan cheese]] with the [[Herbs|herbs]] and [[Spices|spices]] and mix into the [[Tomatoes|tomatoes]]
| Spread the tomato mixture over the top of the [[Dough|dough]]
| Top with crumbled [[Mozzarella|mozzarella]] and sprinkle with the remaining [[Parmesan cheese]]
| [[Bake]] for 45 minutes, resting a sheet of [[Tin-foil|tin-foil]] on top of the [[Pizza|pizza]] for the final 10 minutes
| Allow to cool for 10 minutes before slicing and serving
}}
===Serving suggestions===
Serve with a [[Green salad|green salad]]
===Recipe source===
Inspired by:
* www.ibelieveicanfry.com/2012/01/chicago-stuffed-pizza.html - now inactive
* The Chicago Pizza Pie Factory
* The 1980's!
===Chef's notes===
Julia's original used [[Italian]] [[Sausage|sausage]] which I can't get on this snowy winter's day so I've used [[Minced|minced]] [[Chorizo|chorizo]] instead.

If you don't have garlic powder then just crush a few peeled cloves of garlic and sauté them in a little oil for a few minutes, just to take the 'edge' off.

If you have the time, when sauteeing the onions, etc., you can add back the drained tomato juice little by little and boil it off to create a more intense flavour. Just ensure the mixture is not too wet before you bake the pizza.
==See also==
* www.ibelieveicanfry.com/2012/01/chicago-stuffed-pizza.html Julia's Chicago pizza recipe
* [[:Category:I believe I can fry recipes|Julia's recipes on Cookipedia]]
* [http://www.nytimes.com/1994/07/16/obituaries/bob-payton-50-restaurateur-dies.html Bob Payton's obituary (N.Y. Times)]
* [http://www.independent.co.uk/news/people/obituary-bob-payton-1413990.html Bob Payton's obituary (Independent)]
* [http://www.tripadvisor.co.uk/ShowTopic-g186338-i17-k2760859-Chicago_Pizza_Pie_Factory_in_London-London_England.html Reminiscences from others]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:North American recipes]]
[[Category:Bread and baking]]
[[Category:Main courses]]
[[Category:Pizza recipes]]
[[Category:I believe I can fry recipes]]
[[Category:Recipes from other sites]]
[[Category:Baked or roasted]]
[[Category:Favourite recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/pizzadough|#pizzadough]] [[Special:Search/dried|#dried]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/chicagodeeppanpizza|#chicagodeeppanpizza]] [[Special:Search/chorizo|#chorizo]] [[Special:Search/dough|#dough]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/cheddarcheese|#cheddarcheese]] [[Special:Search/grated|#grated]] [[Special:Search/mozzarella|#mozzarella]]
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