Chicago-style American Pizza and Why It's So Fat

Fat pizza. Chicago is a bit different than the usual pizza. The first thing that catches your eye is the size. This is the size and shape my grandmother would have chosen. And not just mine. And what is this thin pancake sprinkled on top with some weed and barely covered with cheese? Pizza must be thick to fit the first and second. And to eat to the ground. The American version is focused on this.



In fact, things are not radically different. The pizza dough in Chicago is also rolled out quite thinly, just make special sides to fit the abundant filling. Editorial "Site" With pleasure will tell you about the secrets of this overseas food, which can pleasantly surprise guests on any holiday.



According to one version, this version of pizza was first proposed by Chicago chef Ike Sewell in 1943. Unlike traditional options, he used yeast dough and a huge amount of filling. He had to make the pizza thick to fit. Well, apparently, the craving of Americans for everything big played an important role. But we do know that his grandmother taught him how to make pizza.



Test ingredients

• 200g wheat flour
• 30 g flour of hard varieties (semoline)
• 150 ml of warm water
• 25g butter
• 4g yeast
• 1 tbsp sugar
• 1 tsp olive oil
• salt

Filling ingredients

• meat, sausage, bacon (can be mixed) 500-600 g
• 300g mozzarella
• 50g parmesan
• tomatoes in their own juice 350-400 g
• 200g onions
• 20g garlic
• 1 tbsp olive oil
• 10-15g basilica
• a pinch of thyme, black pepper and salt

How to cook a thick pizza in Chicago

1. Mix warm (not hot) water, yeast, a little flour and sugar and leave for 10-15 minutes to keep the yeast active. Add the remaining flour, salt and butter. The dough should be kneaded for five minutes. Then lubricate it with olive oil, cover it with film and put it in a warm place for half an hour.
   
   
   
   
2. Let's hit the stuffing. Cut fine garlic, onions, tomatoes and herbs. Cheese separately sod on the grater, meat or sausage can also be cut, here as you like.
   
   
   
   
3. Roast the onions in olive oil until soft, then add the garlic and roast for another minute. After that, add tomatoes, herbs, salt and pepper, make less fire. Cook the sauce until it thickens.
   
   
   
   
4. The dough came. This can be seen by how it has grown. Usually it becomes more 1.5-2 times. Put it on a floury surface and roll it. The dough should not be too thin. Put it in a round baking uniform.
   
   
   
   
5. Laying layers. At the bottom of the mozzarella, then meat (sausages, bacon or what is harvested), sauce on top. If the edges protrude, it is better to cut them. The pizza will be in the oven for about 25 minutes, the working temperature is 200 degrees Celsius. When you get it, don't forget to sprinkle parmesan on top. Done!
   
   
   
   

We wish you a pleasant appetite! Fat pizza. It should cool down a little, so you have time to invite friends to the tasting. From us bonus another cool recipe for fast pizza on lavash, be sure to familiarize yourself. Don’t forget to share your impressions with us in the comments. We'll wait!