In a salad bowl, place the flour, salt, sugar and oil.
Add the yeast.
Start kneading by gradually adding water. The dough should be elastic but not sticky.
Form a ball, let rise for 1 hour.
Crush the dough ball with your fist. Degas.
Generously oil the pan, especially the edges (this will give a “fried” and crispy appearance to the dough).
Reform a ball with the dough, place it in the springform pan.
Let to rest about 10 min .
Flatten the dough with your fingers in the pan, until the dough reaches the top of the edges.
Let rise for 20 minutes for the dough to thicken.
Preheat the oven to 220 °.
Mark the edges (or the top of the edges) with the tines of a fork.
Bake the dough for 5 minutes, without garnish (220 °).
Remove the pan from the oven.
Brush the dough with olive oil using a brush.
Chicago-style pizza
+ Garnish the pizza:
Please note: in this recipe, we start by placing the sliced mozzarella directly on the base of the precooked dough.
Combine the tomatoes (or tomato sauce), crushed garlic cloves and oregano, season with salt. (Usually, cooked tomato sauce is not used).
Place this mixture on the mozzarella.
Spread the Parmesan.
Place the Italian sausages in crumbs (or slices) and the pepperoni in thin slices.
Sprinkle the onion cut into thick slices (or rings), the pepper - green for color - and the mushrooms.
The filling should almost reach the top of the edges of the pan.
Bake 30 to 35 minutes at 220 °.
No need to unmold. At Pizzeria Uno, which invented the recipe, it is simply served in the pan with a large pie shell.
Cutlery is essential. This pizza is so generous that it is quite impossible to nibble it with your hands.
