Chicago Pizza

Delicious ! **** the preparation reads somehow complicated. but it's very simple. i mixed flour and dry yeast. Dissolve the salt and sugar in the water, add to... read more Delicious ! **** the preparation reads somehow complicated. but it's very simple. i mixed flour and dry yeast. Dissolve the salt and sugar in the water, add to the flour. knead. done. nice to let rise in a bowl with a lid. I didn't have corn flour to sprinkle in the mold. I sprinkled some soft wheat semolina. instead of sausages (I don't like them) i used ham, salami and bacon. I've seen it like this on American food programs. I cut everything into small pieces and seared it with the onion. I threw away the leaked fat. then as described: put the dough in the mold, put the cheese on it, pour the ham mixture and mushrooms over it, pour on the sauce, put the parmesan on top, bake for 40 minutes, done, delicious! i like classic pizza (thin base, little topping and cheese on top) better, but this variant was nice for a change. and of course you are full much faster. there are two of us and we ate it again the next day. the pizza was also delicious.

Phenomenal! I've baked the recipe twice now, the first time with fried zucchini (I was a bit strange with the sausages) and the second time with sausages. Both... read more Phenomenal! I've baked the recipe twice now, the first time with fried zucchini (I was a bit strange with the sausages) and the second time with sausages. Both times it was GREAT. Thanks for the recipe

Delicious! I baked the deep dish pizza over the weekend and loved how well it worked! At first I was afraid that the pizza would not cut without falling apart c... read more Delicious! I baked the deep dish pizza over the weekend and loved how well it worked! At first I was afraid that the pizza would not cut without falling apart completely, but it worked with relatively little mess! For the dough, I stuck to the recipe exactly (even if it seemed strange that there was no salt in it, but the slightly sweetness of the dough is like the original in Chicago!), But I made the filling a little different. Above all, I had significantly MORE filling than stated here: 400g coarse pork sausage and 700g mushrooms, which I seared with diced ham, onions and garlic, plus a total of 500g cheese! At first I thought that was way too much, but with less filling my springform pan would not have been completely full and that's the whole point ...! The pizza tasted like it did in Chicago in the Pizzaria Due, especially the fennel in the sauce makes it, so DON'T MISS OUT! The six of us ate from the deep dish, there was a salad and everyone was full! Thanks for the recipe, there will certainly be something from time to time (if only it wasn't such a calorie bomb ...)!