Chicago Deep Dish Pizza Style
Directions
- 1In a bowl, add flour, salt, butter, and lard at room temperature, yeast, and water.
- 2Stir everything, integrate well, and knead it on the table.
- 3Let it rest for 15 minutes.
- 4Knead on the table for a couple more minutes.
- 5Place it in the bowl and refrigerate to ferment overnight.
- 6The next day, divide it into two parts, one larger than the other.
- 7Shape the dough into balls and let them ferment for a couple more hours.
- 8For the sauce, put some good tomatoes, a touch of tomato paste, a clove of garlic, and oregano.
- 9Crush lightly.
- 10Take a good spicy sausage and cut it into slices.
- 11Prepare the cheese.
- 12Grease the circular mold with butter.
- 13Take the large ball and stretch it over that mold with the rolling pin.
- 14Stretch the dough that will be the top.
- 15Place the bottom part in the mold and let the dough hang over the edge.
- 16Add cheese, sausage, and more cheese.
- 17Then put the lid on and press firmly against the wall to seal.
- 18Make pinches to let it breathe and finally with a knife cut the excess dough.
- 19Put all the tomato sauce on top.
- 20To finish, add parmillano rellano.
- 21Bake in the oven for about 30-40 minutes.
- 22It should be toasted on the sides and underneath.
Ingredients
- 420 g harina tipo 00 italiana o harina de fuerza y harina común
- 30 g semolina o harina de fritura o de maíz
- 220 g agua
- 30 g manteca de cerdo o mantequilla o mitad y mitad
- 8 g sal
- 2 g levadura fresca o seca
- buenos tomates
- toque de tomate concentrado
- diente de ajo
- orégano
- buen chorizo picante
- 350 g queso mozzarella
- parmillano rellano
Equipment
ovenbowlrolling pinknifecircular mould
Tips
- If the top gets too brown, cover it with aluminum foil.
- It is recommended to remove it from the mold and give it 5 more final minutes without it so that it browns well underneath.
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