Chicago-Style Deep Dish Pizza

Ingredients for Chicago-Style Deep Dish Pizza

Instructions for Chicago-Style Deep Dish Pizza

To prepare the Chicago-Style Deep Dish Pizza recipe, please follow these instructions:

Day 1: mix the water, sugar, active dry yeast, wheat flour, maize flour and a TSP. Salt together in a large bowl. Knead the dough thoroughly together a few minutes. Infant canola oil in and knead again, in five to ten minutes, until the dough is smooth and firm. It may be wet but not sticky. Overdæk the bowl with cling film, followed by a whisper piece and style it in the fridge overnight.
Day 2: take the dough out approximately one hour before use. In the meantime, prepare tomato sauce.

Came one and a half can of hakkettomat in a pan and warm up to the boiling point. Season with salt, pepper, Basil and oregano and let the sauce simmer at low heat, covered, in a good while. Stir in the sauce regularly so it does not burn on.

Butter a ovnbradepande (saucepan should have high margins and be ca. 38x44 cm) or a 15 inch deep dish with olive oil and stroked a little Basil and oregano over the entire surface. Roll the dough out with a rolling pin and use your fingers to pull the dough out of the edges. Advantage tomato sauce on pizza bottom with a ladle. Advantage then grated cheese on tomato sauce. The amount of cheese is at will. Advantage then your pizzatopping on top of the cheese. Herb finally with a little Basil and oregano.

The pizza bake, in the middle of a preheated oven for 20 to 25 minutes at 225 degrees. Take the pizza out of the saucepan and let it cool a few minutes after baking before you cut it out.
Bon appétit

Tips:
The bottom gets very boring day after. This can be fixed by heat the pizza in the oven at 200 degrees. Thawed-Frozen: 10 minutes: 20 minutes then becomes the bottom crispy again.