Chicago pie pizza

The Chicago pie pizza, which is a representative of the American pizza, compared to the thin body of the Italian pizza, and the small dots, makes it look like it's going another extreme of the Italian pizza, which has a sturdy body full of a stomach full of pizzas, and gives the most extraordinary features to the American pizza pie, with more meat, more cheese, more ketchup, and, if it is not for a scrawny package, it'll explode. It's a pity not to try a pizza like this, so I moved it to my dining table. Eight bucks for a pizza, two for my girl, but she wants to eat, and she takes another one before work. The pasta has corn flour in it, so it's nice to be baked, cosy and juicy, it's really soft, it's not so soft when it's hot, it's cold, it's not so soft, it's meaty, but it doesn't get tired because of spinachs and mushrooms. Cheese glues all the food together, bites it down, mixs the taste, mouths and sourly sweet ketchup. Anyway, this is a very good pizza. It's delicious from skin to pie

Recipe Recommendations

medium-gluten flour
corn flour 60g
water 310g
sugar 10g
salt 5g
olive oil 30g
yeast powder 5g
minced pork 250g
black pepper 5g
chili 2g
Sweet chili powder 3g
garlic powder 1/2 teaspoon
Fennel seeds 2g
Dried oregano 1/2 teaspoon
Dry basil crushed 1/2 teaspoon
eggs one
red wine 15ML
straw mushroom 100g
spinach 60g
the mozzarella 240g
Parmesan cheese 50g
Pizza ketchup 200g

milk fragrance
roast
several hours
simple

Steps for Chicago pie pizza

first make pizza ketchup, i can buy it, i make it myself: 300 grams of cooked tomatoes, 50 grams of onions, one garlic, 10 g of sugar, 2 grams of salt, a small spoon of dried cattle, 15 milligrams of olive oil. slice the tomatoes to the skin, make garlic and onions with olive oil, then fall into tomatoes and make them soft

Smuggle to slurry

Keep the little fire up to the thick sauce

The pork is cut to pieces and then added salt, black pepper shredded, pepper shredded, sweet pepper powder, garlic powder, fragrance shredded, cattle to shreds, rollers, eggs, wine

Full and even mix, pickled for 15 minutes

Onions with olive oil

It's in the salted flesh, it's broken, it's in the red

Shroom slices are fried to soft reserve. Bacon's been cut out. I forgot to take pictures of these two frying steps, which can only be explained by words. Excuse me

Put all the pasta from the mains into the toaster and mix it with chopsticks

Activate the face program, rub the face to the smooth

In the freezer room, it ferments at low temperatures. It ferments more than twice in 10 hours

Let's split the noodles into one or two

Put a large piece into a nine-inch deep pizza plate, lay a floor of Masurira on the bottom, and then put on a slab of dried bacon and flesh

And then we'll put up a massulilla

Put on the flavoured mushrooms (or on the flesh, on the Masurira)

I'll end up in a spinach shop drying the surface

Spread out the small noodles, gently press them to make them more even, then cut through and squeeze the edges of the two skins. Tight

And then you put a ketchup on the thick surface and a cheese chip

The oven's 210 degrees preheat and it's in the oven for 30 minutes

Burn to the skin and take it out for a minute。