Chicago Style Pizza Hamilton
There are as many variations of pizza dough recipes as there are varieties of pizza in the world. However, having worked in pizza restaurants as a younger man for five years, my opinion is that simplicity is best. Pizza has a tendency to fail when too much goes into it, as exhibited by the now popular stuffed crust and the mountainous piles of toppings common today. Keep it simple and, even without a proper commercial pizza oven, your crust can approach the quality of the professionals without too much unnecessary effort.
A Little Pizza Philosophy
The age-old argument; thin crust vs. pan crust. While any self respecting New Yorker would not touch pan crust with a ten foot pole, those in Chicago eat the stuff up, literally. Being a West Coaster myself, it can be difficult to find a good pizza when I have the craving. All of the pizza chains are dismal failures at simple, properly prepared pizza, and many of the mom and pop shops simply try too hard, adding things like smoked salmon, zucchini, and a plethora of toppings which, frankly, are not in the East Coast pie vocabulary, atop a gooey pile of impenetrable cheese. This leaves the two most important parts of pizza hidden in the background; simple crust and simple sauce.
I'll be concentrating on the crust here because it is, as it should be, the foundation of the dish. If you are adding more than four or five ingredients to your crust, you are doing too much. The recipe I have used for years is easy to prepare, tasty, and crisps up nicely in a home oven, unlike so many other variations I've tried. In terms of toppings, I won't judge anyone for being creative, but I will implore them to go easy. A pizza with too much on top tends to cook here and not there. That's the tricky part of using an oven without enough air circulation and a slightly lower temperature than your favorite parlor is using.
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