Chicago Style Deep Dish Stuffed Pizza

Summary

Prep Time	20 mins
Cook Time	40 mins
Total Time	2 hrs
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the sauce:

For covering:

400 g mozzarella, rated
Topping your choice
Parmesan, freshly grated

Instructions

We start with the pizza dough. To do this, the yeast and a little sugar are dissolved in part of the lukewarm water. Then the flour is roughly kneaded with the corn grits, the salt, the remaining sugar, the remaining water and the dissolved yeast. As soon as the ingredients have roughly combined, add the olive oil and knead the dough until it loosens from the edge of the bowl. Covered, the dough should then rise for about an hour.
During this time you can 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 are translucent. Then the tomatoes are added and the sauce is seasoned with salt, pepper and oregano. Then the pizza sauce is already ready.
After walking, 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 mold and pull it along the edge to the top. When the dough is in the right shape, continue with 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, another layer of mozzarella follows. 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 in the video.
Finally, add the delicious tomato sauce on top and the delicacy 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 can form in the pizza. You can drain this by poking a small hole in the edge if it bothers you.

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