napoletana.ch

Lake Shore Drive – American Style & Chicago Pan Pizza

This American Style & Chicago Pan Pizza brings together a juicy dough, 1.5 to 2 cm thick, robust Salsiccia, and melting Provolone in perfect harmony. Baked in an oiled pan, it creates a deep golden edge-to-edge cheese crust with an irresistibly crispy Frico crust.

Step-by-Step Instructions

1. Briefly mix flour, water, and yeast, then let rest for 20 minutes. Afterward, incorporate salt and 25 g of olive oil, kneading the dough for 10 to 12 minutes until smooth, elastic, and slightly shiny. Cover and let rise for 1 to 1.5 hours until visibly increased in volume.
2. Generously coat a deep baking pan with 30 ml of olive oil. Place the dough in and gently press it into the corners with oiled hands. If it retracts, let it rest for 10 minutes and stretch again until an even thickness of 1.5 to 2 cm is achieved.
3. Cover the dough in the oiled pan and let it proof again for 45 to 60 minutes to become light and airy. Meanwhile, roughly crush the San Marzano tomatoes, tear the Salsiccia into small pieces, slice the grilled peppers, and coarsely grate or cube the Provolone.
4. Preheat the oven along with the baking surface to 230 to 250 °C. First, spread the Provolone edge-to-edge on the dough, right up to the edge of the pan, to create the characteristic edge-to-edge cheese crust. Spoon the San Marzano tomatoes over it and top with Salsiccia, grilled peppers, and oregano.
5. Bake the pizza in the lower to middle third of the oven for 18 to 24 minutes, until the cheese at the edge is deeply caramelized and the Frico crust forms. The base should be well-baked, juicy-fluffy, and nicely browned underneath; if necessary, bake for an additional 2 to 3 minutes towards the end.
6. Let the finished pizza rest in the pan for 3 minutes, then carefully loosen it from the edges with a spatula and lift it out. Allow it to cool briefly on a rack to keep the base crispy, then slice and serve hot.