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Chicago-style pizza

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Chicago-style pizza

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Tempo de preparo

480 min(s)


4 servings

  • Ingredients
  • Recipe
  • Wheat flour5 cup
  • Sugar1 tablespoon
  • Salt1 dessert spoon
  • Warm water335 ml
  • Dry yeast12 g
  • Cornmeal1 cup
  • Melted margarine4 tablespoon
  • Olive Oil4 tablespoon
  • Tomato sauce300 ml
  • Sliced ​​mozzarella500 g
  • Pepperoni, very thinly sliced2 unit(s)
  • Sliced ​​Tomato1 unit(s)
  • Grated Parmesan100 g
  • Oregano to taste
  1. Add the warm water with the yeast and sugar. Mix and set aside.
  2. In a large bowl, combine the wheat flour, cornmeal, salt and melted margarine. Mix with a spoon.
  3. Add the yeast mixture and mix by hand until it forms a uniform and smooth dough.
  4. If necessary, add more flour little by little to smooth it out.
  5. On a clean surface, sprinkle wheat flour and knead the dough for 5 minutes.
  6. Make a ball with the dough.
  7. Return it to the bowl, coat it with olive oil and cover it with a cloth. Let it ferment for 1 hour.
  8. Prepare the tomato sauce (recipe already published)
  9. Separate the mozzarella, pepperoni, tomato and grated parmesan.
  10. After 1 hour, return the dough to the floured counter, divide it into 4 equal parts and roll out two into circles using a rolling pin.
  11. Place the circle of dough in a high-sided pan greased with margarine and floured with wheat flour.
  12. I recommend leaving the edges with just margarine as it helps the dough stick together.
  13. Cover the dough with mozzarella and sprinkle with oregano.
  14. Place the second open disc on top of the filling. It will give sustainability to the pizza.
  15. Add more cheese and place the pepperoni slices on top.
  16. Cover everything with tomato sauce.
  17. Finally, cover everything with grated parmesan and add the tomato slices
  18. Place in a preheated oven at 280°C for half an hour.
  19. Slice with a cutter and serve with a spatula. It will look like a pie.
  20. Climb to the clouds with this flavor

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