Chicago-Style Deep Dish Pizza [BA Recipes]
- 6 years ago
Americans are known for doing everything to the max. Chicago-style pizza is no exception. Chicago-style pizza, called deep-dish pizza, is prepared with a thick layer of cheese on the bottom, a lot of toppings, and high sides. Bon Appetit! :)
Dough ingredients:
210-250 g. flour
5 g. dry active yeast
175 ml. warm water
2-4 pinches granulated sugar
2½ tbsp. olive oil
½ onion, diced
400 g. canned tomatoes
2 cloves of garlic, minced
Salt and spices, to taste
200-250 g. mozzarella cheese, grated
200-250 g. salami, sliced
50-70 g. Parmesan cheese, grated
Yields approximately 1.2-1.5 kg; about 6-7 portions
244 calories per 100 g.
Dissolve the yeast and a pinch of sugar in the warm water. Let yeast sit for 10 minutes.
Add a pinch of salt and 1 tablespoon oil, then stir in half of the flour.
Sprinkle the work surface with the remaining flower and knead the dough.
Place the dough in a bowl greased with vegetable oil, and cover with a moist towel. Let sit for 60-90 minutes.
Fry the onion and garlic in hot oil until tender.
Add the tomatoes and a small amount of sugar. Stir and cook on low heat for 20-30 minutes until the sauce thickens.
Add salt and spices, remove from heat, and cool.
Roll out the dough into a circle and place in a prepared pan with high sides. Poke the bottom with a fork.
Layer the mozzarella over the dough, and then the salami.
Spread the tomato sauce and sprinkle with Parmesan cheese.
Bake in an oven preheated to 210-220°C until golden brown (about 20-30 minutes).
Dough ingredients:
210-250 g. flour
5 g. dry active yeast
175 ml. warm water
2-4 pinches granulated sugar
2½ tbsp. olive oil
½ onion, diced
400 g. canned tomatoes
2 cloves of garlic, minced
Salt and spices, to taste
200-250 g. mozzarella cheese, grated
200-250 g. salami, sliced
50-70 g. Parmesan cheese, grated
Yields approximately 1.2-1.5 kg; about 6-7 portions
244 calories per 100 g.
Dissolve the yeast and a pinch of sugar in the warm water. Let yeast sit for 10 minutes.
Add a pinch of salt and 1 tablespoon oil, then stir in half of the flour.
Sprinkle the work surface with the remaining flower and knead the dough.
Place the dough in a bowl greased with vegetable oil, and cover with a moist towel. Let sit for 60-90 minutes.
Fry the onion and garlic in hot oil until tender.
Add the tomatoes and a small amount of sugar. Stir and cook on low heat for 20-30 minutes until the sauce thickens.
Add salt and spices, remove from heat, and cool.
Roll out the dough into a circle and place in a prepared pan with high sides. Poke the bottom with a fork.
Layer the mozzarella over the dough, and then the salami.
Spread the tomato sauce and sprinkle with Parmesan cheese.
Bake in an oven preheated to 210-220°C until golden brown (about 20-30 minutes).