Chicago style pizza - È sempre mezzogiorno 18/02/2022

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining flavor.

Italian sausage

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought saves time.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be healthier, while canned is budget-friendly.

In a bowl or mixer, combine the flour, crumbled fresh yeast, and most of the water. Mix with a spoon until a dough forms, then add the salt and remaining water. Knead for a few minutes until the dough is smooth and homogeneous, then gradually add the oil while continuing to knead until fully absorbed.

Let the dough rest for 10 minutes, then knead again for a few minutes until smooth. Cover and let rise for 2 hours at room temperature.

Divide the risen dough into two parts (about 500 g each) for two 32 cm pans. Fold them inwards and place in oiled pans, cover, and let rise for another 1.5 hours in a warm place.

Stretch the dough with your hands inside the well-oiled pan, pressing the edges against the sides like a pie crust. Fill the base with slices of provolone or caciocavallo (or cheddar), followed by the crushed peeled tomatoes, diced mozzarella, and grated cheese. Let rise for another hour.

Bake in a preheated static oven at 220° for 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens