Chicago Deep Dish Pizza Style

Name: Chicago Deep Dish Pizza Style
Cuisine: Italian
Ingredients: 420 g harina tipo 00 italiana or harina de fuerza and harina común; 30 g semolina o harina de fritura o de maíz; 220 g agua; 30 g manteca de cerdo or mantequilla; 8 g sal; 2 g levadura fresca or seca; tomates nolano napoletanos; a touch tomate concentrado; 1 diente de ajo; orégano; 1 chorizo picante; 350 g queso mozzarella; parmillano reggiano

Serves 1

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Chicago Deep Dish Pizza Style

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Serves 1

Directions

1Put the flours, salt, butter, and lard at room temperature, yeast and water in a bowl.
2Struggle everything, integrate it well and amalgamate it on the table.
3Let it rest for 15 minutes.
4Knead on the table for a couple more minutes and refrigerate to ferment overnight.
5Divide in two parts, one bigger than the other and volealas.
6Let them ferment for a couple more hours.
7Put some good tomatoes, a touch of concentrated tomato, a clove of garlic and oregano for the sauce.
8Crush slightly and done.
9Take a good spicy sausage and cut it into slices.
10Grate the cheese.
11Grease the mold with butter.
12Stretch the large ball and stretch the lid.
13Put the bottom part on the mold and let the dough fall over the edge.
14Put cheese, all the sausage and more cheese.
15Put the lid on and press well against the wall to seal.
16Make some pinches so that it breathes and finally with a knife cut the excess mass.
17Put all the tomato sauce on top and to finish parmigiano reggiano.
18Bake for about 30 to 40 minutes.

Ingredients

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

Chicago Deep Dish Pizza Style

Serves 1

tiktok.com

Chicago Deep Dish Pizza Style

tiktok.com

Serves 1

Directions

1Put the flours, salt, butter, and lard at room temperature, yeast and water in a bowl.
2Struggle everything, integrate it well and amalgamate it on the table.
3Let it rest for 15 minutes.
4Knead on the table for a couple more minutes and refrigerate to ferment overnight.
5Divide in two parts, one bigger than the other and volealas.
6Let them ferment for a couple more hours.
7Put some good tomatoes, a touch of concentrated tomato, a clove of garlic and oregano for the sauce.
8Crush slightly and done.
9Take a good spicy sausage and cut it into slices.
10Grate the cheese.
11Grease the mold with butter.
12Stretch the large ball and stretch the lid.
13Put the bottom part on the mold and let the dough fall over the edge.
14Put cheese, all the sausage and more cheese.
15Put the lid on and press well against the wall to seal.
16Make some pinches so that it breathes and finally with a knife cut the excess mass.
17Put all the tomato sauce on top and to finish parmigiano reggiano.
18Bake for about 30 to 40 minutes.

Ingredients

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