Chicago Deep Dish Pizza Style

Serves 1
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Directions

  1. 1Put the flours, salt, butter, and lard at room temperature, yeast and water in a bowl.
  2. 2Put the flours, salt, butter, and lard at room temperature, yeast and water in a bowl.
  3. 3Put the flours, salt, butter, and lard at room temperature, yeast and water in a bowl.
  4. 4Struggle everything, integrate it well and amalgamate it on the table.
  5. 5Struggle everything, integrate it well and amalgamate it on the table.
  6. 6Struggle everything, integrate it well and amalgamate it on the table.
  7. 7Let it rest for 15 minutes.
  8. 8Let it rest for 15 minutes.
  9. 9Let it rest for 15 minutes.
  10. 10Knead on the table for a couple more minutes and refrigerate to ferment overnight.
  11. 11Knead on the table for a couple more minutes and refrigerate to ferment overnight.
  12. 12Knead on the table for a couple more minutes and refrigerate to ferment overnight.
  13. 13Divide in two parts, one bigger than the other and volealas.
  14. 14Divide in two parts, one bigger than the other and volealas.
  15. 15Divide in two parts, one bigger than the other and volealas.
  16. 16Let them ferment for a couple more hours.
  17. 17Let them ferment for a couple more hours.
  18. 18Let them ferment for a couple more hours.
  19. 19Put some good tomatoes, a touch of concentrated tomato, a clove of garlic and oregano for the sauce.
  20. 20Put some good tomatoes, a touch of concentrated tomato, a clove of garlic and oregano for the sauce.
  21. 21Put some good tomatoes, a touch of concentrated tomato, a clove of garlic and oregano for the sauce.
  22. 22Crush slightly and done.
  23. 23Crush slightly and done.
  24. 24Crush slightly and done.
  25. 25Take a good spicy sausage and cut it into slices.
  26. 26Take a good spicy sausage and cut it into slices.
  27. 27Take a good spicy sausage and cut it into slices.
  28. 28Grate the cheese.
  29. 29Grate the cheese.
  30. 30Grate the cheese.
  31. 31Grease the mold with butter.
  32. 32Grease the mold with butter.
  33. 33Grease the mold with butter.
  34. 34Stretch the large ball and stretch the lid.
  35. 35Stretch the large ball and stretch the lid.
  36. 36Stretch the large ball and stretch the lid.
  37. 37Put the bottom part on the mold and let the dough fall over the edge.
  38. 38Put the bottom part on the mold and let the dough fall over the edge.
  39. 39Put the bottom part on the mold and let the dough fall over the edge.
  40. 40Put cheese, all the sausage and more cheese.
  41. 41Put cheese, all the sausage and more cheese.
  42. 42Put cheese, all the sausage and more cheese.
  43. 43Put the lid on and press well against the wall to seal.
  44. 44Put the lid on and press well against the wall to seal.
  45. 45Put the lid on and press well against the wall to seal.
  46. 46Make some pinches so that it breathes and finally with a knife cut the excess mass.
  47. 47Make some pinches so that it breathes and finally with a knife cut the excess mass.
  48. 48Make some pinches so that it breathes and finally with a knife cut the excess mass.
  49. 49Put all the tomato sauce on top and to finish parmigiano reggiano.
  50. 50Put all the tomato sauce on top and to finish parmigiano reggiano.
  51. 51Put all the tomato sauce on top and to finish parmigiano reggiano.
  52. 52Bake for about 30 to 40 minutes.
  53. 53Bake for about 30 to 40 minutes.
  54. 54Bake for about 30 to 40 minutes.

Ingredients

  • 420 g harina tipo 00 italiana or harina de fuerza and harina común
  • 420 g harina tipo 00 italiana or harina de fuerza and harina común
  • 420 g harina tipo 00 italiana or harina de fuerza and harina común
  • 30 g semolina o harina de fritura o de maíz
  • 30 g semolina o harina de fritura o de maíz
  • 30 g semolina o harina de fritura o de maíz
  • 220 g agua
  • 220 g agua
  • 220 g agua
  • 30 g manteca de cerdo or mantequilla
  • 30 g manteca de cerdo or mantequilla
  • 30 g manteca de cerdo or mantequilla
  • 8 g sal
  • 8 g sal
  • 8 g sal
  • 2 g levadura fresca or seca
  • 2 g levadura fresca or seca
  • 2 g levadura fresca or seca
  • tomates nolano napoletanos
  • tomates nolano napoletanos
  • tomates nolano napoletanos
  • a touch tomate concentrado
  • a touch tomate concentrado
  • a touch tomate concentrado
  • 1 diente de ajo
  • 1 diente de ajo
  • 1 diente de ajo
  • orégano
  • orégano
  • orégano
  • 1 chorizo picante
  • 1 chorizo picante
  • 1 chorizo picante
  • 350 g queso mozzarella
  • 350 g queso mozzarella
  • 350 g queso mozzarella
  • parmillano reggiano
  • parmillano reggiano
  • parmillano reggiano

Equipment

ovenbowltablerefrigeratorknifehand blenderchopping boardmoldrolling pingrater

Tips

  • Use 500 g of mozzarella, and use less cheese than in USA.
  • The balls have to be 400 g the bottom and 250 g the top.
  • First fermentation in the fridge about 12 hours.
  • Second fermentation at room temperature for a couple of hours more.
  • Bake at 220ºC during 35-40 minutes, and it is recommended to take it out of the mold and give it 5 final minutes without it so that it toasts well underneath.
  • Control so that it doesn't burn on top. If so, cover it with aluminum foil.