Chicago-style pizza – a detailed recipe for cooking. с друзьями: 
Time: 1 hour. 20 minutes. Complexity: medium Quantity: 2 pizzas (with a diameter of 30 cm.) In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can (800 gr.) Coarsely mashed plum-like tomatoes
- 1 tbsp. l dry red wine
- 1 tsp Sahara
- 3 tbsp. l olive oil
- Dough (see recipe below)
- 1 tbsp. l chopped fresh garlic
- 2 tsp chopped fresh basil
- 1 tsp chopped fresh oregano
- 1/4 tsp fennel seed
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes
Filling:
- 450 gr sliced mozzarella cheese
- 1 tbsp. grated parmesan
- 225 gr. thin sliced pepperoni salami
- 225 gr. washed and thinly sliced mushrooms
- 1 coreless and thinly sliced green bell pepper
- 450 gr crumbled spicy Italian sausages
- 1 tbsp. thinly sliced olives
- 1 onion chopped into thin rings
Pizza dough:
- 1.5 tbsp. warm water (approximately 43 ° C)
- 1 pack (7 gr.) Active dry yeast
- 1 tsp Sahara
- 3.5 tbsp. premium wheat flour
- 1/2 tbsp. semolines
- 1/2 tbsp. vegetable oil plus 2 tsp. for lubrication bowls
- 1 tsp salt
Recipes with similar ingredients: tomato sauce, tomatoes plum-like, yeast dough, semolina, garlic, basil, oregano, fennel seeds, red pepper flakes, sweet peppers, mushrooms, pepperoni sausage, mozzarella cheese, parmesan cheese, wine red olives
Recipe preparation:
- Pizza dough: In a large bowl, mix water, yeast, sugar and mix. Let stand until the mixture begins to foam, about 5 minutes Add 1.5 tbsp. wheat flour, semolina, 1/2 tbsp. vegetable oil and salt. Mix hands until all components Do not form a homogeneous mixture. Keep adding the remaining 2 Art. flour 1/4 tbsp., kneading the dough after each addition, until the whole flour will not go into the dough. But the dough should stay a bit sticky.
- Put the dough on a lightly floured surface and knead it until smooth (it should be slightly sticky) 3-5 min. Lubricate a large bowl with the remaining 2 tsp. butter. Put the dough in bowl and turn over so that the surface is covered with oil. Cover bowl with cling film and place in a warm place without drafts until almost doubled in volume, for 1 h. 30 min. Divide by 2 equal parts for 2 pizzas.
- While the dough is coming, cook the tomato sauce: B medium-sized saucepan over medium-high heat butter. Put the garlic and fry, stirring, for 30 sec. Add basil, oregano, fennel seeds, salt, black and red flakes pepper and cook, stirring for another 30 seconds. Add plum tomatoes, a tablespoon of red wine and sugar, and bring the mixture to a boil. Reduce heat and simmer on low heat. boiling, stirring occasionally, until thick, 20-30 minutes. Take off pan from the heat and let the sauce cool completely until use.
- Preheat oven to 245 ° C. Lubricate two heat-resistant deep pizza molds (30 cm in diameter) with olive oil. Distribute 1 piece of dough in each form, pressing it to the edges and making sides approximately 4 cm high. Let stand for 5 minutes.
- Cover the bottom of the 2 pizza basics with mozzarella. Distribute on each half salami pepperoni, mushrooms, Bulgarian rings pepper, onion, olives and hot Italian sausage. Evenly distribute the sauce for each pizza and sprinkle with parmesan. until the surface turns golden, the cheese begins to bubble, and the base is not browned for about 30 minutes. Remove from the oven chop and serve hot.
