in many homes in Spain Friday is reserved for dinner Pizza. This is the quintessential fad of the week when you’re most tired. But the truth is, any excuse is valid for appreciating yourself. While there are many options for unpacking and throwing in the oven in department stores, It’s always better to make it from scratch at home.
While most typical pizzas are Italian, it’s not just pizzas that exist and are famous. Without going any further, inside United States of America They’re not just dedicated to hamburgers, but there are also authentic temples dedicated to pizza. Perhaps the most revered place is Chicago, but what is done there has little to do with the typical Roman or Neapolitan ones. The only thing they have in common is that they are made of dough and have tomato sauce. And that they are prepared in the oven. Otherwise, They are separated by kilometersas well as places of origin.
Although making a Chicago-style pizza may seem complicated, part pizza and part savory pieIt’s not that complicated. Of course, it takes time. Here we propose a recipe with pepperoni-based filling, classic, but can be seasoned to taste without any limitations: ‘pulled pork’, tuna, ham… Any option is good. What should not be overlooked is that The secret of success is in tomato sauce.
Contents
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300 grams of wheat flour
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70 grams of cornmeal
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10 grams of yeast
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Four tablespoons of olive oil
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250 milliliters of warm water
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10 grams of salt
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250 grams of crushed tomatoes
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A good drizzle of olive oil
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A tablespoon of thyme
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a teaspoon of salt
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a teaspoon of sugar
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pepperoni to taste
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a ball of mozzarella
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50 grams of provolone cheese
Preparation
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The first step is to prepare the tomato sauce. To do this, it’s as simple as heating oil in a pan and adding tomatoes, salt, sugar, and thyme. You should leave it on medium heat for at least half an hour or until it is reduced by more or less half. You have to be very careful, as tomatoes easily splash and reach a very high temperature, which can cause burns. To avoid this, it is best to cover it. Once ready, let it cool.
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Then comes the turn of the dough. To do this, you need to mix sugar, water, oil, yeast and cornmeal. Once integrated, rest for about ten minutes. Once that time has passed, it’s time to start integrating the wheat flour and salt. Once a compact ball is formed, let the dough rest for an hour at room temperature.
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After that, it’s time to stretch it out. When ready, you need to put it in a tart pan so that it has the characteristic edge of Chicago-style pizza. After it is ready, you need to put it in the oven at a high temperature (220 degrees) for about seven minutes to dry.
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Then it’s time to make pizza. Sliced mozzarella should go at the bottom. Pepperoni is immediately followed by provolone. All this should be covered with tomato sauce, which should be very abundant. The final touch is to grate some Parmesan cheese on top.
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It should be cooked for 25 minutes at 220 degrees.