Chicago pizza
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Chicago pizza is a signature recipe of the city of Chicago. An absolutely unusual pizza made from a special dough, in which the layers of filling are reversed.
Chicago pizza is the most difficult pizza I've ever made, I'll warn you right away. This, strictly speaking, is not pizza at all, but a pizza-like pie with cheese, tomato and meat. He has a very specific yeast dough - always using corn flour or semolina. This gives Chicago pizza an absolutely unique texture with firm crumbs (I really liked it!).
The Chicago pizza filling consists of a layer of mozzarella, a layer of minced meat or raw minced sausage, a layer of tomatoes (canned, always chopped into large cubes, and not crushed until homogeneous) and a small amount of Parmesan. Moreover, the layers necessarily go in this order from bottom to top. You can also add champignons and pepperoni peppers.
The fact that the layers on a Chicago pizza are exactly the opposite of what they are on a regular pizza is because the bottom layer of mozzarella is needed to insulate the dough from the liquid from the raw meat and tomatoes. There, during baking, something like a broth is formed, it could wet the dough, and it would not be baked. This way the broth remains on the surface and is then absorbed into the crispy edges, making them softer.
The advice that I would like to give from myself: if it is not important for you to have THAT SAME PIZZA with large pieces of canned tomatoes, make better normal boiled tomato sauce for pizza. This broth on pizza somehow still confuses me. If it weren't for him, she could have started eating 5 minutes earlier.
Chicago pizza is a classic pan pizza. It must have very high sides, this is its signature feature.
Ингредиенты
For the test:
Wheat flour - 650 g
Corn flour - 100 g
Instant yeast - 1.5 packs, per 500 g of flour
Butter - 40 g
Water - 300 ml
Salt - 1.5 tbsp.
Sugar - 2 tbsp.
For oiling:
Butter - 40 g
Vegetable oil - 3 tbsp.
For filling:
Tomatoes for pizza - 400 ml
Raw sausage or minced meat - 500 g
Mozzarella cheese - 400 g
Parmesan cheese - 40 g
Seasonings - to taste
Рецепт
1. Melt 40 g of butter. I did it in the microwave - 45 seconds in defrost mode.
2. Knead a very thick dough from 650 g of wheat flour, 100 g of corn flour, dry yeast, salt, sugar and 300 ml of water. Knead for 10 minutes.
3. Add melted butter to the dough and knead for another 5-10 minutes until the dough reaches plasticity and homogeneity.
4. Well grease with vegetable oil the form in which the dough will fit.
5. Let the dough double in size (in a warm place, under a lid or film).
6. Roll out the dough into a rectangle as large as possible.
7. Grease the dough with 40 g of butter at room temperature.
8. Roll the dough into a roller.
9. Cut the roller into two halves crosswise, place the blanks in plastic wrap or an inert container with a tight lid and place them in the refrigerator for at least 1 hour. For a longer period of time it is possible. These are semi-finished products, from which you can then make pizza relatively quickly.
10. Before starting to prepare Chicago pizza, preheat the oven to 220°C. Grease a frying pan that can be placed in the oven generously with vegetable oil - both the bottom and the sides.
11. Roll out the pizza dough into a circle about 0.5 cm thick.
12. Transfer the dough to the frying pan, compact it thoroughly so that there are no voids above the bottom and in the corners, and cut off the excess hanging from the edges of the frying pan.
13. Place mozzarella on the bottom. On top of the mozzarella is a layer of minced meat or chopped sausage.
14. Next we have a layer of tomato sauce with all the condiments you like on pizza. And the topmost layer is a layer of Parmesan cheese.
15. Bake Chicago pizza in an oven preheated to 220°C on a medium level with air circulation for 20-25 minutes. After removing from the oven, the Chicago pizza should rest for about 10 minutes before serving. Without this standing, you can seriously burn yourself with it - it contains hot broth and hot lava of liquid mozzarella, which is also sticky and viscous. In short, wait a little. This pizza is more enjoyable to eat warm than completely hot.