Chicago pizza
8 servings
140 minutes
Chicago pizza is more like an open pie. The point is in the huge amount of filling, compared to the usual one: the sides of such pizza are 2-3 centimeters. In our version, the filling is tomatoes and cheese. Unlike the usual pizza, here the cheese is put in the very bottom layer of the filling - then it will not burn.
1
Prepare the necessary ingredients.
2
Mix the yeast with warm water and sugar, and let it sit for a few minutes. In a mixing bowl, combine wheat and corn flour, add half a teaspoon of salt, vegetable oil, and melted butter, pour in the yeast mixture and knead into a uniform dough.
- Dry yeast: 9 g
- Water: 120 ml
- Sugar: 1 teaspoon
- Wheat flour: 240 g
- Cornmeal: 15 g
- Salt: to taste
- Vegetable oil: 1 tablespoon
- Butter: 30 g
3
Knead the dough by hand on a floured surface. Transfer it to an oiled bowl, cover it, and place it in a warm spot for an hour.
4
Heat olive oil in a pan, sauté chopped onion with a pinch of salt, oregano, and chili flakes until golden.
- Olive oil: 30 ml
- Onion: 1 head
- Salt: to taste
- Oregano: 1 tablespoon
- Chili flakes: 0.5 tablespoon
5
Then add minced garlic, tomato paste, and pelati. Simmer over medium heat for about 20 minutes until the sauce thickens. Season with salt and pepper to taste.
- Garlic: 3 cloves
- Tomato paste: 2 teaspoons
- Pelati (whole peeled tomatoes): 800 g
- Salt: to taste
- Ground black pepper: to taste
6
Roll out the risen dough on a floured surface. The sheet should be large enough to cover the walls of the pan where the pizza will be cooked (the recipe is for a 24 cm diameter pan). Transfer the dough to the pan, evenly spread it across the bottom and walls, and trim any excess with a knife.
7
Grease the edges of the dough with olive oil, it will give the crust a shine. Place thin slices of mozzarella at the bottom.
- Olive oil: 30 ml
- Pizza mozzarella (low-moisture): 170 g
8
Pour tomato sauce on top and sprinkle with grated parmesan.
- Grated Parmesan cheese: 40 g
9
Send the pizza to an oven preheated to 215 degrees for 15 minutes. Then cover the edges of the dough with foil to prevent burning and leave the pizza in the oven for another 10-15 minutes.
10
To submit.
