The Original Pizza Puff (Chicago classic)

The Pizza Puff is Chicago’s deep fried underdog. It was created in the 1970s when an Assyrian family folded together Mexican tortillas, Italian pizza fillings, and a whole lot of hot dog stand grit. While pizzerias were popping up on every corner, neighborhood stands needed a secret weapon to keep hungry Chicagoans coming back. The answer was this golden hand held invention filled with beefy pizza sauce, gooey mozzarella, and peppers all wrapped tight in a tortilla and fried until crisp. It was fast, filling, and perfect for eating with one hand while holding a cold pop in the other.

Today the Chicago Pizza Puff has earned cult status. You can spot them on menus at countless hot dog joints, sold in corner stores, and stocked in grocery freezer aisles. It is a street food legend that blends cultures in true Chicago fashion with part Italian beef attitude, part taco stand ingenuity, all wrapped in a fried tortilla pocket. Whether you grew up eating them after school or you are just discovering this crispy classic, the Pizza Puff is more than a snack. It is a piece of Chicago food history.

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Yield: 6 Puffs

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Adam's Italian Sausage Pizza Puffs

Ingredients

• 1½ pounds ground Italian hot sausage
• ½ cup diced yellow onion
• 2 Tbsp tomato paste
• 3 cups ground canned tomatoes (e.g. San Marzano)
• 1 tsp sugar
• ¼ cup dry white wine (for deglazing)
• 1–2 Tbsp Italian spice blend (see below)
• ½ cup giardiniera, well-drained
• 12 slices mozzarella cheese
• ½ cup grated Pecorino Romano cheese
• Kosher salt to taste
• Pinch of MSG
• 6 large flour tortillas (8–10 inch, burrito size)
• Neutral oil for deep frying (canola, vegetable, or peanut)

Instructions

1. In a skillet over medium heat, cook the sausage until browned, breaking it up as it cooks. Add onions and peppers, sauté until soft, about 5–6 minutes.
2. Stir in tomato paste and cook for 1 minute. Deglaze the pan with white wine, scraping up the browned bits.
3. Add ground tomatoes, sugar, Italian spice blend, MSG, and kosher salt to taste. Simmer 10 or so minutes until thick.
4. Stir in giardiniera, then remove from heat and cool on baking sheet. Ensure the filling is thick enough to hold its shape once cooled.
5. Lay a burrito-sized tortilla flat and put on a slice of mozzarella cheese then a 1/2 cup of filling followed by another slice of mozzarella. Fold the sides, roll tightly like a flat, square burrito, and seal with a slurry of corn starch and water.
6. In a deep, heavy pot or deep fryer, heat 3 inches of oil to 350 °F (175 °C). Deep fry puffs 5-6 minutes per side, or until deeply golden and crisp. Double fry for extra crispy puffs.
7. Remove and drain on a wire rack or paper towels. Let cool slightly before serving.

Yield: 1/2 cup

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Adam's Italian Seasoning Blend

Ingredients

• 1½ Tbsp fennel seed
• 2 tsp coriander seed
• 2 Tbsp sweet paprika
• 2½ Tbsp dried oregano
• 2½ Tbsp dried basil
• 1 tsp dried thyme
• 1½ Tbsp garlic powder
• 1½ Tbsp black peppercorns
• 1½ Tbsp red chili flake

👇Learn how to make Flour Tortillas at home in this video👇

Yield: 6 Burrito-sized Tortillas

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Large Flour Tortillas (on a wok)

Prep time: 40 MinCook time: 40 MinTotal time: 1 H & 20 M

Ingredients

• 680g All-purpose Flour
• 100g Lard
• 7g Kosher Salt
• 360g Water, warm (about 90F)

Instructions

1. In a large bowl, work the fat into the flour with your fingers until incorporated like pie dough. Make a well in the center of the bowl. Dissolve salt into the water then pour it into the well and work it into the flour by hand. Work the dough until it comes together, then dump it onto the counter and knead until smooth.
2. Divide the dough into 6 portions, set them covered on a plate and let rest for 30 minutes.
3. With flour as needed, roll out the little balls to 14 inches with a rolling pin. Heat a large, wide, ungreased pan or tray over medium heat and cook the tortillas for 20-30 seconds, flip and repeat on the other side. Store the finished tortillas wrapped in a clean kitchen towel or tortilla container as you work.

Adam's Notes

• Don’t overcook the tortillas or they’ll become crispy.
• Before storing, cool the tortillas completely. Store the finished tortillas in an air tight sealed bag at room temperature.

Yield: 6 puffs

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Homemade Beef Pizza Puff

Ingredients

Homemade Beef Pizza Puff

• 1½ pounds ground beef
• 2 Tbsp Italian Spices (oregano, paprika, garlic powder, fennel seed, black pepper)
• Kosher salt, to taste
• 1 cup pizza sauce (or simple tomato sauce, thickened)
• 2 cups Mozzarella Cheese, medium dice
• ½ cup grated Pecorino Romano cheese
• 6 large flour tortillas (8–10 inch, burrito size)
• Neutral frying oil (canola, vegetable, or peanut)

Instructions

1. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then stir in the Italian spice blend and pizza sauce. Simmer until thickened, about 5 minutes. Let cool slightly.
2. Mix the beef mixture with mozzarella, Parmesan, and crushed red pepper if using. Ensure the filling is thick enough to hold its shape.
3. Lay a burrito-sized tortilla flat and put on a slice of mozzarella cheese then a 1/2 cup of filling followed by another slice of mozzarella. Fold the sides, roll tightly like a flat, square burrito, and seal with a slurry of corn starch and water.
4. In a deep, heavy pot or deep fryer, heat 3 inches of oil to 350 °F (175 °C). Deep fry puffs 5-6 minutes per side, or until deeply golden and crisp. Double fry for extra crispy puffs.
5. Drain on a wire rack or paper towels. Let rest 1–2 minutes before serving.

Adam's Notes

• For a real Chicago experience, serve with Mild Sauce.

Beef Pizza Puff Mix before the cheese is stirred in.

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