Sunday, February 6, 2022
ingredients for 2 portions
For the dough:
- 800g Wheat Flour Type 550
- 160g corn grits
- 3 tsp salt
- 2 tbsp sugar
- 2 pack dry yeast
- 500ml Water, lukewarm, up to 300 ml
- 60ml olive oil
For the sauce:
- 2 can Tomato(es), chopped
- 2 onion(s)
- 4 Garlic cloves)
- 2 Tea spoons oregano
- salt and pepper
- olive oil for frying
For covering:
- 800g Mozzarella, grated
- topping of your choice
- Parmesan, freshly grated
preparation
- Working time about 20 minutes
- Rest time about 1 hour
- Cooking/baking time approx. 40 minutes
- Total time about 2 hours
We start with the pizza dough. To do this, the yeast is dissolved in some of the lukewarm water with a little sugar. The flour is then roughly kneaded with the corn semolina, the salt, the remaining sugar, the remaining water and the dissolved yeast. As soon as the ingredients have roughly combined, the olive oil is added and the dough is kneaded until it pulls away from the edge of the bowl. The dough should then rise covered for about an hour.
During this time you can then prepare the tomato sauce. To do this, put some olive oil in a saucepan and fry the garlic and onion pieces in it until they become translucent. Then the tomatoes are added and the sauce is seasoned with salt, pepper and oregano. Then the pizza sauce is ready.
After the rising time, divide the pizza dough into two pieces and shape them into balls. Then you roll out one of the balls evenly. I used a greased 26 cm springform pan as I don't have an original Chicago pizza pan. But it also works great with a springform pan.
You distribute the dough in the form and pull it up to the top. When the dough is properly in place, move on to the filling. The basis is always a good portion of mozzarella, then your favorite ingredients come on top. I used boiled ham, salami and red peppers here, but you can also use spinach, minced meat, Italian sausage or whatever you like. After the topping comes another layer of mozzarella. Then you roll out the second ball of dough, cover everything with it and twist the edges of the dough layers into each other. You can see that well in the video.
Finally, there is the delicious tomato sauce on top and the treat is baked at 160 °C top/bottom heat for 30 - 40 minutes.
After this time, grated Parmesan is sprinkled over it and the pizza is baked for another five minutes so that it can melt.
Note: Be careful when cutting, depending on the ingredients used, some liquid may form in the pizza. You can drain this by poking a small hole in the edge if it bothers you.