Info
1 dough
For the tomato sauce:
200gr. peeled or cut tomatoes
2 tablespoons virgin oil
2 cloves garlic
1 small cut onion
1 teaspoon sugar
1 teaspoon tomato purée
Basil
½ teaspoon dried oregano
Salt
Pepper
For the filling:
200gr. mozzarella
1 green pepper
1 red pepper
Cut mushrooms
Roll out the fluffy pizza Chicago dough with a large rolling pin to cover the base and the sides of the pan.
Don't put extra flour.
If the dough is too cold, let it for a while at room temperature.
Spread on the base and on the pizza dough the mozzarella and whatever other material we want, add 2-3 teaspoons of sauce and repeat with the cheeses and the others ingredients.
Then cover the surface with sauce.
Finally, sprinkle with a little cheese.
Preheat the oven to the highest temperature, 220-250oC.
Bake it for about 15' until the fluffy pizza dough change color.
Let it stand for 15' minutes and then unmold on a tray.
Cut it carefully, because in the centre of the pizza there is melted cheese and sauce.
Sauce for the pizza Chicago :
Melt the butter in a casserole over medium heat and add the cut onion.
Cook it for a few minutes until is ready.
Add the garlic, the tomato purée and sauté for 1 minute, then mix.
Add the tomatoes, the sugar and the herbs.
Season with salt and pepper and boil them.
Lower the heat and keep boiling the pizza sauce with a lid for about 30' .
At the end add the fresh basil and the oregano, then season with salt and pepper and mix.
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