Pizza in Chicago in a deep form, nothing tasty you do not eat!
3.25 cups flour
1/2 cup corn flour
1.5 teaspoons salt
2 teaspoons sugar
2.25 teaspoons of dry instant yeast
1.525 glasses of water at room temperature
3 tablespoons of melted butter
4 tablespoons of softened butter
2 tablespoons butter
1/4 cup grated onion
1/4 teaspoon dried oregano
2 cloves garlic, squeeze
800 grams of tomatoes in your own juice
1/4 teaspoon sugar
2 tablespoons chopped basil
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 cups grated mozzarella
1/3 cup grated Parmesan
1. Dough. In the bowl for the mixer, mix all the dry ingredients. Pour in water and melted butter and mix at low speed for a minute. Increase the speed to medium and whip another 5 minutes until a homogeneous dough that will recede from the sides of the bowl. Transfer the dough into a bowl, oiled, and leave to rise. Cover the bowl with a towel or film and leave for an hour or until the dough doubles in size.
2. Sauce. In a small saucepan with melted butter, fry the onions. Add oregano and 1/2 teaspoon of salt. Once the onion starts to brown, add garlic and turn off for a couple of seconds. Add the tomatoes and sugar. Bring to a boil over medium heat. Reduce heat to low and leave to simmer for 20 minutes. Remove from heat, add basil, olive oil, salt and pepper.
3. Remove the dough and roll it into a rectangle on the surface covered with flour. Top with smoothed butter, leaving the edge. Fold the dough several times and then form 2 balls. Return them back to the bowl and leave for another hour.
Prepare 2 round shapes, each oil 2 tablespoons of olive oil.
Roll out a dough about 0.7 cm thick. Spread the rolled out base on the rolling pin and carefully place it in a greased form. Do the same with the second base.
4. Heat the oven to 210 degrees.
Divide the grated mozzarella between the two forms. Then put the sauce and sprinkle with grated parmesan.
Bake for 20-30 minutes until golden brown.http://vk.com/bon.appetit?w=wall-32194285_181829