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Chicago-style pizza
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🇧🇷Brazil
•View in original language
(Português)
240 min(s)
4 servings
Mario De
@mariodevincenzi- 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
- Add the warm water with the yeast and sugar. Mix and set aside.
- In a large bowl, combine the wheat flour, cornmeal, salt and melted margarine. Mix with a spoon.
- Add the yeast mixture and mix by hand until it forms a uniform and smooth dough.
- If necessary, add more flour little by little to smooth it out.
- On a clean surface, sprinkle wheat flour and knead the dough for 5 minutes.
- Make a ball with the dough.
- Return it to the bowl, coat it with olive oil and cover it with a cloth. Let it ferment for 1 hour.
- Prepare the tomato sauce (recipe already published)
- Separate the mozzarella, pepperoni, tomato and grated parmesan.
- After fermenting for 1 hour, return the dough to a floured surface and roll it out into a circle using a rolling pin.
- Place the dough circle in a high-sided pan greased with margarine and floured with wheat flour.
- I recommend leaving the edges with just margarine as it helps the dough stick together.
- Cover the dough with mozzarella and sprinkle with oregano.
- Arrange the pepperoni slices on top.
- Add the tomato slices.
- Cover everything with tomato sauce.
- Finally, cover everything with grated parmesan.
- Place in a preheated oven at 280°C for half an hour.
- Slice with a cutter and serve with a spatula. It will look like a pie.
- Climb to the clouds with this flavor
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