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0 Portions4H55 min

Kellyb

Croûte de pizza de style chicago

* Under Construction * Ceci est la recette du restaurant, ce qui fait environ 4 croûtes de pizza. Je l'ai un peu corrigée pour que tout soit plus facile à comprendre (j'espère)! Le temps de préparation comprend le temps de repos.

Ingrédients

Préparation

Dans un mélangeur, combinez l’eau et la levure pour permettre à la levure de se dissoudre. Ajoutez le reste des ingrédients (sauf la semoule de maïs) et commencez à mélanger la pâte à l'aide d'un crochet à pâte à vitesse réduite.
Une fois la boule formée, mélanger à vitesse moyenne pendant 1 à 2 minutes jusqu'à ce que la pâte devienne élastique et lisse.
Retirer du mixeur et placer dans un bol enduit d'huile d'olive. Laisser reposer environ 4 heures.
Une fois reposé, diviser en deux parties, placer sur une surface plane et saupoudrer de farine.
Préchauffez le four à 425 ° F. Saupoudrez le fond de deux plats de cuisson profonds ou de casseroles de pizza profondes (j'utilise des casseroles à charnières de 25 cm) avec de la semoule de maïs. Étalez la pâte, en utilisant vos doigts, au fond de la casserole, monter les côtés environ 1,25 centimètre de haut.
Couchez d'abord avec de la mozzarella, puis de la sauce tomate et des garnitures.
Cuire la pizza pendant 30 à 40 minutes ou jusqu'à ce qu'elle soit croustillante et dorée.