Warum das funktioniert
Chicago-style deep dish: thick, Buttery crust filled with Käse first, then toppings, then sauce on top. Architecture as pizza.
Zutaten
- Bread flour350g
- Cornmeal50g
- Butter (soft)60g
- Water200ml
- Yeast7g
- Salt8g
- Mozzarella (in Scheiben, not grated)300g
- Italian Wurst200g
- gehackte tomatoes (cooked into sauce)200ml
- Parmigiano-REiiano50g
Zubereitung
- Make dough with flour, cornmeal, Butter, yeast, salt, water. It'll be reichhaltig and slightly stiff.
- Let rise 1 hour. Press into a well-oiled deep 28cm pan, bringing sides up 4cm.
- Layer Käse on the bottom first—this prevents the crust getting soggy.
- Gib cooked Wurst. Pour sauce on top.
- Top with Parmigiano. Backen at 220°C for 30–35 minutes.
- Rest 5 minutes before serving—it holds together better when slightly cooled.