Chicago Johnnys
The Chicago Pizza Cookbook
The Chicago Pizza Cookbook
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The Chicago Pizza Cookbook SECOND EDITION! Some edits were made in this version of The Chicago Pizza Cookbook: Second Edition, some mistakes probable.
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Download a digital PDF copy of the 131 page cookbook dedicated to Chicago style pizzas. Recipes and techniques for deep dish, thin crust, ultra thin crust, and cured thin crust pizzas. Find recipes like Uncle Pepper's Crispy Chicago Dough, also in the style of Lou Malnati's Deep Dish recipe, Home Run Inn thin crust recipe, original Chicago Johnny's Recipes, Cornmeal Crust recipe, and even the vintage Chicagoland School Lunch Pan Pizza recipe. Get a digital PDF download and read on your computer or print from home! Sized 8" x 10" so when printing click "Actual Size."
As always, thank you very much. I spent over a decade working on Chicago pizza recipes and I kind of took this opportunity to make it a memoir of sorts with stories, pictures, and memories of my life. Print some copies for your brother or the lady down the street!
Thank you so much for all of the help and patience with many of you sending me mistakes. I do appreciate it, I read and re-read this book and recipes probably a dozen times, and still there are some basic mistakes. I appreciate everyone taking the time to forward me the errors. These are the edits from my First Edition, mistakes and all and updated in my Second Edition, some mistakes probable.
So you make note of these mistakes if you have the First Edition, mistakes and all:
Page 1 book title change.
Page 5, 6 Table of contents updated.
Page 7, A Note On Recipes added.
Page 22 and 23 "How I Make My Recipes" are repeated (with the exception of the first paragraph) from a newer version of the chapter, "How To Interpret My Recipes" on pages 27 and 28. They have been replaced by Rockford Japanese Gardens.
Page 44 “4-8 hours” in paragraph 1 changed to “4-12 hours.”
Page 55, 56 "Sauteed Bell Pepper" is repeated, one removed.
Page 60 Ric Ricardo's recipe instructions forgets to mention when to add salt. Add salt with your flour in step 3 of the recipe.
Page 66, 67 School Lunch Pizza added sausage recipe, and mozzarella measurements of 8-10 oz per pizza, shredded.
“To make ‘sausage topping,’ cook and drain: 8 oz (225 grams) ground beef and 8 oz (225 grams) Italian sausage 1 gram or about 1/2 tsp black pepper, ground 3 grams or about 1/2 tsp fine salt. Use 8-10 oz shredded mozzarella per pizza.”
Page 100 Semolina Whole Wheat Flour Crust in step 2, added “Then Knead” after slurry.
Page 104 “Cornmeal Crust” water is listed in the ingredients twice. The second mention of water should not be there, use only 125 grams, or about ½ cup of water.
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