Fornetto Wood Fired Oven: Four Cheese Deep Pan Chicago Pizza

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For those who think barbecuing is a still step too far but still want to cook outdoors – a Fornetto Wood Fired Oven is the perfect choice. Incredible easy to use and brilliant temperature control, I really enjoyed cooking on my Fornetto. This recipe is for a super large sized Chicago style pizza with 4 cheeses and three meats (I had to feed quite a few teenagers)  so to make normal 9″ deep pan pizza just reduce the recipe by half.

My Recipe:

Dough: 3¼ cups plain or pizza flour, ½ cup cornmeal, 1 ½ tsp salt, 2 tsp sugar, 21/4 tsp rapid rise dry yeast, 1 1/4 cups water (room temp) 4 tbs soft butter and 5 tbs olive oil.

Sauce: 2 tbsp unsalted butter, squirt of olive oil, 6 large chestnut mushrooms (peeled and sliced), 1 medium red onion peeled and sliced, 1 medium white onion peeled and sliced, ½ fresh oregano roughly chopped, 4 garlic cloves minced, ½ teaspoon fresh basil, ½ tsp sugar, 3 crushed bay leaves, 3 tins chopped tomatoes and 1/2 tsp rosemary and salt & pepper.

Topping: 125g mozzarella cheese – shredded by hand, 8 slices raclette cheese, 1 ounce grated Parmesan cheese, 200g grated cheddar, 8 pork and nutmeg sausages with skins removed, 15 slices Italian salami, 5 slices ham.

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My Pizza Sauce:

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In a large saucepan, add the olive oil and butter and once melted over a low heat add the onions, mushrooms and garlic. Gently cook them down. Add the herbs and mix together. Finally, add the chopped tomatoes and allow to simmer until the sauce has reduced by at least a third. Add salt & pepper and once reduced allow to cool. You don’t want the sauce runny or this will soak through the dough when cooking.

 

My Deep Pan Pizza Dough:

In a food mixer – mix the flour, cornmeal, salt, sugar and yeast together until completely mixed and then add the water and melted butter and continue mixing. Start adding the water and butter until you have a ball of dough. Once the mix is complete, take the dough and put it into an oiled bowl cover with a towel and put somewhere warm to allow to double in size. This should take about an hour. Even easier is to throw all the ingredients into bread making machine and let it do the work including the proving.

Once the dough is ready (doubled in size) knock back for 2 – 3 minutes.

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Flour a surface and using either the palm of your hand or a rolling pin, start rolling out the dough until is circular in shape and about 1 ½ cm thick.

 

 

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Place this in your pre-oiled pizza dish allowing the sides to rest before adding the ingredients. Do ensure that your dish is quite deep as the dough will rise as part of the cooking process.

 

 

Add your layers of ingredients one by one starting with the mozzarella, 1/2 of the cheddar and racklette cheese. Follow this by adding the salami, sausage meat and ham – spreading all the ingredients evenly. Add the sauce on top, trim away any excess dough leaving a couple of inches and fold over to form a beautiful crust, brush with olive oil. Lastly, spread the parmazan evenly on top of the sauce.

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 How good does that look ?

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Place the finished pizza into your pre-heated Fornetto (approx 400 F) and leave to cook for about 30-40 minutes or until you can pull the pizza away from the side which should look a golden toasty brown.


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 By using lump charcoal and beech wood in the Fornetto, the pizza was gently smoked – adding extra flavour – making it a real wood smoked pizza with a crispy crust.

I’m really looking forward to cooking more recipes on my Fornetto….

 

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