Mozzarella Bordered Pizza

by on June 4, 2016 » Add the first comment.
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This is a pizza similar to the one served at Pequod’s Pizza in Chicago.


  • Lots of slices of mozzarella cheese
  • 1/4 C EVOO
  • Lots of salt and pepper – about 1 TBL each
  • 3 C Flour
  • 2 TBL yeast
  • 1/4 C very warm (not hot) water
  • 1 TBL sugar
  • 1 TBL EVOO
  • San Marzano whole tomatoes (crushed)
  • Pecorino / Romano cheese
  • Oregano
  • Toasted garlic


  1. Mix together yeast, warm water and sugar
  2. Let proof while you prepare all the other ingredients
  3. Pulse together the flour and the yeast mixture and the EVOO
  4. Drizzle ice cold water into the (running) food processor until the dough starts to ball up
  5. Remove to finish on floured surface – knead until it is springy and responsive
  6. Preheat your oven to at least 500º but 600º if you have that capability
  7. Set aside in a slightly warm space to rise for 30-45 minutes
  8. Warm cast iron skillet to about 200º
  9. Pour in EVOO, salt and pepper – brush bottom and sides with oil
  10. Turn out dough onto skillet and flatten it (roughly) by hand, but not quite to the edge/side of the pan
  11. Lay mozzarella cheese between the sides and the dough – all the way around
  12. Keep laying until the whole thing is covered from edge to center to edge
  13. Crush your tomatoes all across the cheese
  14. Add your romano, and other toppings
  15. Put into your super-hot oven for 16-24 minutes
  16. Serve in nice thick crunchy slices.

Find more like this: Casseroles and Pan Dishes

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