Something unbelievable is happening.
The Chicago Cubs are in the National League Championship Series. I can’t say what might be next for fear of keeping the curse alive, but as Bill Murray says, “I ain’t afraid of no goats!”
This is a big deal in our house and it’s a HUGE deal up on the North Side of Chicago. Wrigleyville is gearing up for the party of the century.
So besides an elevated stress level in anticipation of every game, I also feel as though it is my duty to support my team, all the way from Texas, anyway that I can. The best way to do that is by paying homage to the pizza of Chicago.
Nothing is better than the Chicago classic- Deep dish sauce on top pizza. Now is not the time for the great pizza debate. THE CUBS ARE IN THE NATIONAL LEAGUE CHAMPIONSHIP SERIES!
Therefore, Chicago style wins. Fly the W.
Instead of waiting an hour to bake a full size pizza, I use muffin tins so they cook quick and are easy to serve.
GO CUBS GO!
- 1/2 cup warm milk
- 1/2 cup warm water
- 2 tsp rapid rise yeast
- 1/2 tsp sugar
- 2 Tbsp melted unsalted butter
- 2 Tbsp canola oil
- 1Tbsp Extra Virgin Olive Oil
- 1/2 tsp salt
- 2 cups flour (divided)
- 1/2 cup masa harina or cornmeal
- 28 oz can whole peeled tomatoes (I use San Marzano)
- 1 clove garlic
- 1/2 tsp dried basil
- Dash red pepper flakes
- 1 lb mozzarella ( shredded )
- Combine warm milk, warm water, sugar, and yeast.
- Let sit for about 10 mins.
- Add 1 cup flour, salt, cornmeal, butter and oils.
- Mix with hook attachment.
- Add final cup of flour and mix until combined.
- Place in clean bowl, coat with oil, cover, and let rise in warm spot for 2 hours.
- Punch down and reserve in refrigerator until ready to use.
- Place tomatoes in fine mesh strainer over bowl. Crush and let sit for a few minutes for excess juice to collect in bowl.
- Reserve crushed tomatoes separate from juice.
- Simmer tomato juice with garlic and basil until reduced to a few tablespoons.
- Preheat oven to 400°.
- Bring dough to room temperature and roll out (on lightly floured surface if needed) to about 1" thickness.
- Cut into rounds to fit bottom of muffin tins.
- Press dough into bottom and up sides.
- Top with 2-3 Tbsp cheese and 1 Tbsp tomatoes per tin (REMEMBER SAUCE ON TOP)
- Bake 15-20 minutes.
- Drizzle each mini pizza with some of the reduced tomato juice (omitting garlic and basil).