Chicago Deep Dish Pizza Style

40 mins
Serves 1
instagram.com

Directions

  1. 1In a bowl, add flour, salt, butter, and lard at room temperature, yeast, and water.
  2. 2In a bowl, add flour, salt, butter, and lard at room temperature, yeast, and water.
  3. 3In a bowl, add flour, salt, butter, and lard at room temperature, yeast, and water.
  4. 4Stir everything, integrate well, and knead it on the table.
  5. 5Stir everything, integrate well, and knead it on the table.
  6. 6Stir everything, integrate well, and knead 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.
  11. 11Knead on the table for a couple more minutes.
  12. 12Knead on the table for a couple more minutes.
  13. 13Place it in the bowl and refrigerate to ferment overnight.
  14. 14Place it in the bowl and refrigerate to ferment overnight.
  15. 15Place it in the bowl and refrigerate to ferment overnight.
  16. 16The next day, divide it into two parts, one larger than the other.
  17. 17The next day, divide it into two parts, one larger than the other.
  18. 18The next day, divide it into two parts, one larger than the other.
  19. 19Shape the dough into balls and let them ferment for a couple more hours.
  20. 20Shape the dough into balls and let them ferment for a couple more hours.
  21. 21Shape the dough into balls and let them ferment for a couple more hours.
  22. 22For the sauce, put some good tomatoes, a touch of tomato paste, a clove of garlic, and oregano.
  23. 23For the sauce, put some good tomatoes, a touch of tomato paste, a clove of garlic, and oregano.
  24. 24For the sauce, put some good tomatoes, a touch of tomato paste, a clove of garlic, and oregano.
  25. 25Crush lightly.
  26. 26Crush lightly.
  27. 27Crush lightly.
  28. 28Take a good spicy sausage and cut it into slices.
  29. 29Take a good spicy sausage and cut it into slices.
  30. 30Take a good spicy sausage and cut it into slices.
  31. 31Prepare the cheese.
  32. 32Prepare the cheese.
  33. 33Prepare the cheese.
  34. 34Grease the circular mold with butter.
  35. 35Grease the circular mold with butter.
  36. 36Grease the circular mold with butter.
  37. 37Take the large ball and stretch it over that mold with the rolling pin.
  38. 38Take the large ball and stretch it over that mold with the rolling pin.
  39. 39Take the large ball and stretch it over that mold with the rolling pin.
  40. 40Stretch the dough that will be the top.
  41. 41Stretch the dough that will be the top.
  42. 42Stretch the dough that will be the top.
  43. 43Place the bottom part in the mold and let the dough hang over the edge.
  44. 44Place the bottom part in the mold and let the dough hang over the edge.
  45. 45Place the bottom part in the mold and let the dough hang over the edge.
  46. 46Add cheese, sausage, and more cheese.
  47. 47Add cheese, sausage, and more cheese.
  48. 48Add cheese, sausage, and more cheese.
  49. 49Then put the lid on and press firmly against the wall to seal.
  50. 50Then put the lid on and press firmly against the wall to seal.
  51. 51Then put the lid on and press firmly against the wall to seal.
  52. 52Make pinches to let it breathe and finally with a knife cut the excess dough.
  53. 53Make pinches to let it breathe and finally with a knife cut the excess dough.
  54. 54Make pinches to let it breathe and finally with a knife cut the excess dough.
  55. 55Put all the tomato sauce on top.
  56. 56Put all the tomato sauce on top.
  57. 57Put all the tomato sauce on top.
  58. 58To finish, add parmillano rellano.
  59. 59To finish, add parmillano rellano.
  60. 60To finish, add parmillano rellano.
  61. 61Bake in the oven for about 30-40 minutes.
  62. 62Bake in the oven for about 30-40 minutes.
  63. 63Bake in the oven for about 30-40 minutes.
  64. 64It should be toasted on the sides and underneath.
  65. 65It should be toasted on the sides and underneath.
  66. 66It should be toasted on the sides and underneath.

Ingredients

  • 420 g harina tipo 00 italiana o harina de fuerza y harina común
  • 420 g harina tipo 00 italiana o harina de fuerza y harina común
  • 420 g harina tipo 00 italiana o harina de fuerza y 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 o mantequilla o mitad y mitad
  • 30 g manteca de cerdo o mantequilla o mitad y mitad
  • 30 g manteca de cerdo o mantequilla o mitad y mitad
  • 8 g sal
  • 8 g sal
  • 8 g sal
  • 2 g levadura fresca o seca
  • 2 g levadura fresca o seca
  • 2 g levadura fresca o seca
  • buenos tomates
  • buenos tomates
  • buenos tomates
  • toque de tomate concentrado
  • toque de tomate concentrado
  • toque de tomate concentrado
  • diente de ajo
  • diente de ajo
  • diente de ajo
  • orégano
  • orégano
  • orégano
  • buen chorizo picante
  • buen chorizo picante
  • buen chorizo picante
  • 350 g queso mozzarella
  • 350 g queso mozzarella
  • 350 g queso mozzarella
  • parmillano rellano
  • parmillano rellano
  • 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.