Chicago pizza with bacon
6 servings
120 minutes
Recipe from the book by Alena Spirina "National pies" .
1
Prepare the dough. Crumble the yeast, pour in cold water, and mix until the yeast dissolves. Add 2 teaspoons of sugar and mix. In a mixer bowl, combine wheat and corn flour, add salt and diced cold butter. Attach the 'paddle' to the mixer and mix the flour with butter on low speed until uneven crumbs form. Pour in the yeast solution and quickly knead the dough. Do not knead the dough until smooth; let it remain slightly torn.
- Fresh yeast: 10 g
- Water: 300 ml
- Sugar: 2.5 teaspoons
- Wheat flour: 490 g
- Corn flour: 85 g
- Butter: 100 g
2
Transfer the dough to a work surface, roll it into a rectangle 15-18 cm wide and about 7 mm thick. Fold it into thirds along the short side, like a letter. Place the dough in a bowl, cover it, and let it sit at room temperature for 30 minutes. Then roll the dough out again lengthwise, fold it into thirds, place it in a bag, and refrigerate for 6 to 24 hours.
3
Prepare the sauce. Grate the onion or chop it in a blender. Finely chop the garlic. Cut the bacon (for filling) into thin rectangular pieces of 5×10 mm and place them in a saucepan with vegetable oil on low heat to render the fat without drying out the meat. Transfer the bacon pieces to a paper towel. In the saucepan add onion, oregano, lightly salt and cook over medium heat for about 5 minutes. Add garlic and cook until translucent for 30 seconds. Add tomatoes with juice, season with sugar and increase heat to high. Once the sauce boils, reduce heat to medium and simmer for 30-35 minutes (should yield about 300 ml). Remove from heat and add Worcestershire sauce, black and hot red pepper, olive oil and roughly torn basil leaves. Taste and season with salt and sugar as needed. Pour into a bowl and cool to room temperature.
- Onion: 1 piece
- Garlic: 2 cloves
- Vegetable oil: 1 tablespoon
- Dried oregano: 0.5 teaspoon
- Concassé tomatoes: 850 g
- Worcestershire sauce: 1 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
- Chili pepper flakes: to taste
- Olive oil: 5 tablespoon
- Basil: 3 sprigs
- Salt: to taste
4
Preheat the oven with the baking tray to 220 °C. Take the dough out of the fridge, divide it into 2 equal parts. Roll each into a circle with a diameter of 25-27 cm. Generously grease two pans with olive oil. Use a rolling pin to transfer the dough into the pan, pressing it down with your fingers around the perimeter of the bottom. Cover one pan with plastic wrap or place it in a large plastic bag and put it in the fridge.
5
Grate mozzarella on a coarse grater and hard cheese on a fine grater.
- Mozzarella cheese: 450 g
- Hard cheese: 50 g
6
Sprinkle half of the mozzarella on the dough, top with the fried bacon, and spread half of the sauce. Sprinkle with hard cheese. Place the dish on a baking sheet and bake the pizza for 20-30 minutes until the dough is golden brown. Remove the pizza from the oven and let it sit for 10 minutes. Carefully transfer to a plate.
- Mozzarella cheese: 450 g
- Smoked brisket: 200 g
- Concassé tomatoes: 850 g
- Hard cheese: 50 g