homemade pizza | How to make Chicago style pizza recipe

In many homes in Spain Friday dinner is reserved for Pizza. It’s the whim of the week at its most stressful moment. But the truth is that any excuse is valid for giving yourself a jizya. Although there are many options in supermarkets for taking them out of the package and into the oven, It’s always best to make it from scratch at home.

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Although the most common pizza is Italian style, it is not the only one that exists and is famous. without going any further, in United State They are not just for hamburgers, but there are also original temples dedicated to pizza. Perhaps the most revered place is Chicago, although those made there have nothing to do with the typical Roman or Neapolitan. They only have the common denominator that they consist of dough and that they have tomato sauce. And to be prepared in the oven. Unlike that, Kilometers separate themas well as their places of origin.

As complicated as it may sound, making a Chicago-style pizza is one that has Part pizza and a salty pieIt’s not that complicated. Of course, it takes time. Here we propose a recipe with a filling of pepperoni, classic, but which can be seasoned to taste without any limitation: “pulled pork”, tuna, ham … Any option is good. What should not be overlooked is that The secret to success in tomato sauce.


for mass

  • 300 grams of wheat flour

  • 70 grams of corn flour

  • 10 grams of yeast

  • Four tablespoons of olive oil

  • 250 ml of lukewarm water

  • 10 grams of salt

To prepare tomato sauce

  • 250 grams of mashed tomatoes

  • A good drizzle of olive oil

  • One tablespoon of thyme

  • Teaspoon salt

  • A teaspoon of sugar

to fill

  • Pepperoni as desired

  • Mozzarella cheese ball

  • 50 grams of provolone cheese

to prepare

  • The first step is to prepare the tomato sauce. To do this, it is as simple as heating the oil in a frying pan and adding tomatoes, salt, sugar and oregano. You have to leave it on medium heat for at least half an hour or until it is more or less reduced by half. You have to be very careful because tomatoes splatter easily and reach a very high temperature, so they can cause burns. To avoid this, it is better to cover it. Once ready, let it cool.

  • Then comes the turn of the dough. To do this, you have to mix sugar, water, oil, yeast and corn flour. Once combined, let it rest for ten minutes. When this time has elapsed, it is time to start incorporating the wheat flour and salt. Once a pressed ball is formed, allow the dough to rest at room temperature for 1 hour.

  • After that, it’s time to stretch. Once it’s ready, you have to put it on a tart pan so that you have that signature Chicago-style pizza edge. Once you’re ready, you have to put them in the oven at a high temperature (220 degrees) for about seven minutes to dry.

  • Then it’s time to make pizza. At the bottom should go slices of mozzarella. Immediately after putting the pepperoni and then the provolone. All this must be covered with tomato sauce, which should be very plentiful. The final touch is grating some Parmesan cheese on top.

  • It should be baked at 220 degrees for 25 minutes.

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