Saturday, March 12, 2011

pizza | deep dish, chicago style

Finally, the 2011 began with the kneading!
This time, I took to make the pizza I had been pending since the trip to Disney: The deep dish pizza, Chicago style.

I found the recipe online 'original' Pizzeria Uno , but I remember that first taste, the mass seemed to puff up with something, something that my pizza was lacking.

Still, style is a bun dough, super soft, easy to make and is delicious!
Being a deep pizza takes much padding, and I think that makes it so tasty. It has lots of cheese, much tomato, and obviously what interests them add.

Although not sure if original is a deep dish (would have to prove it by an expert), the recipe is great, and surely do it again.

I take this post to make two announcements:
The first, which took part of this pizza HEMC # 52 , organized by Irene de Sabor Printing .

The second, that my blog was selected to participate in gastroblogs , contest awards the best culinary blogs. Blog bake something is a boy, but I would love to vote but not win! To do this, they only have to click the button in the sidebar gastroblos, and this blog is first on the list! You can vote once per day.

HEMC 52 - homemade pizza

Now, no more ads, I leave you with the pizza!

Deep dish pizza (recipe adapted from Pizzeria Uno) Ingredients 1 pizzeria depth of about 30cm 1 package (7-10 ounces) instant dry yeast 3 / 4 cups warm water 1 tablespoon sugar 1 / 4 cup of Acito corn 2 1 / 2 cups flour 2 teaspoons salt 1 tablespoon olive oil Preparation 1. Dissolve yeast and sugar water. Add corn oil and mix. 2. Add flour and salt and knead (by hand or mixer). 3. Remove dough from bowl and knead a little more, without exaggeration. 4. Put olive oil in a bowl and place in the same bun dough, turning it so that it is all moistened with oil. 5. Cover with plastic wrap and a towel and let rest in a warm place. 6. Let the dough weigh not less than 4 hours. Filling 350 grams shredded mozzarella 150 grams of shredded provolone 1 1 / 2 cup tomato puree, seasoned with salt, oregano and basil Arm 1. After leaving the mass weigh at least 4 hours without desgacificar and knead, place on pizza earlier brush with the remaining olive oil weighed. Extend outward from the rod, also climbing the walls of the mold. 2. Place the mozzarella on the dough, then finally the tomatoes and provolone. 3. Bake in medium oven / high for about 20/25 minutes, until cheese begins to brown.

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