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Recipe Category / Snacks and Sandwiches

Chicago Style Pizza

Chicago Style Pizza

Method

For the sauce

  • Sauté the onion along with the olive oil in a pan until it softens.
  • Add the garlic and oregano. Sauté for another minute.
  • Add the canned tomatoes and sugar.
  • Lower heat and simmer for 30 minutes, until most of the liquid reduces.
  • Add the basil, salt and pepper.
  • Set aside until needed.

 

For the dough

  • Combine all of the dry ingredients in a bowl.
  • Transfer to a mixer and add the water and melted butter.
  • Beat with the hook attachment, until the mixture comes together to form a ball and becomes a dough that is nice and elastic.
  • In a separate bowl, add 1 tablespoon of some olive oil. Transfer dough to bowl and coat it in the olive oil.
  • Cover with plastic wrap and set it aside in a warm place for 1 hour so it can rise.
  • When ready, allow it to cool and transfer to a clean working surface.
  • Roll it out to a 25x40 cm rectangle.
  • Use a spatula to spread the softened butter over it.
  • Working from the shorter side, roll it in to a log.
  • Roll out again, until the dough becomes 1 cm thick. It will be very long.
  • Cut it in half (widthwise) with a knife.
  • Fold each half in to 3, like an envelope and use your fingers to create a border all around so that the butter doesn’t run out. This dough is similar to a croissant dough.
  • Place both “small loaves” in to a bowl. Cover with plastic wrap and refrigerate for 1 hour, so they can rise again.
  • Preheat oven to 210* C (410* F) Fan.
  • When the dough is ready, freeze one of the halves to use at a later date.
  • Set the other half aside for 10 minutes, so it can soften before we work on it.
  • Brush a 26 cm tart pan with a removable base with some olive oil.
  • Roll out the dough in to a sheet that is 30 cm wide.
  • Fit in to the tart pan and gently press on to the bottom and 2 cm up the sides.
  • Add the mozzarella and bacon. Press down on them with your hands to spread it evenly.
  • Add the sauce and cover with parmesan.
  • Bake for 30-35 minutes.
  • Serve with fresh rocket

Tip

Caution! DON’T serve immediately… The cheese is very hot and will spill over when cutting the pizza in to pieces… Let it cool for at least 15 minutes before serving…
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Nutritional
Chart

Nutrition information per 100 gr.

247
Calories (kcal)
12 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

14.5
Total Fat (g)
21 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

7.3
Saturated Fat (g)
37 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

19.4
Total Carbs (g)
7 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

1.7
Sugars (g)
2 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

9.0
Protein (g)
18 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.2
Fibre (g)
5 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.77
Sodium (g)
13 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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