Chicago-style pepperoni, tomato and mozzarella pizza, the amazing pizza that looks like a cake
Although the Neapolitan pizza – with its spongy dough – or the New York style pizza – thin and crunchy – are much better known, there are other ways of preparing pizza. Today we show you the Chicago-style pizza recipe of pepperoni, tomato and mozzarella, the amazing (and delicious) pizza that looks like a cake .
The Chicago-style pizza is a pizza with thicker dough that is formed into a cake mold to have high edges and filled with raw tomatoes, mozzarella cheese and pepperoni sausage, first cooking the dough to hold the filling and then Baking like a normal pizza.
This pizza is known as Chiсago style pizza or deep-dish pizza . It can be made with wheat flour dough or with corn flour, one of its most characteristic notes if you want to do it with all rigor. It is very easy to prepare and it is very tasty and we encourage you to try it for example on February 9, when the # DíadelaPizza or #NationalPizzaDay is celebrated.
For 4 people
- Dough for chilled or homemade pizza 1
- Canned pear tomato (whole)6
- Fresh mozzarella a ball
- Chorizo pepperoni (spicy) 12 slices
- Grated Mozzarella cheese (to taste)
- Fresh oregano
- Extra virgin olive oil to grease the mold and varnish the dough
- Wheat flour for the mold
How to make Chicago style pepperoni, tomato and mozzarella pizza
- Total time 50 m
- Production 5 m
- Cooking 45 m
To make this original pizza, we will need a mold like the ones we use to make the cheese cakes , that is to say a circular mold, under which we will line with the pizza dough, going up to the sides . You can make your homemade pizza dough or use refrigerated fresh dough, depending on your time. As I was saying, you can use wheat flour, corn flour or mixture to make the base.
Grease the bottom and walls of the mold with the oil and sprinkle some flour. Stretch the pizza dough and cover the bottom and sides . We varnish with a little oil and then bake at 220 º until the dough looks golden.
Divide the fresh mozzarella by shredding it with your hands and cover with the pepperoni chorizo slices. On this, we are dividing the preserved tomatoes divided in half until covering all the pizza. It is important to drain them well so as not to put excess moisture that would leave the pizza soft .
We ended up adding grated mozzarella and a little oregano and baking for about 30 minutes. Let stand two minutes out of the oven before cutting it and we eat it enjoying every bite, as it is a very tasty pizza.
With what to accompany the chicago style pepperoni, tomato and mozzarella
As with almost all pizza recipes, we associate them with informal dinners with friends and it is best to accompany them with a dessert that we have prepared and can share. For this Chiсago pizza with pepperoni, tomato and mozzarella, I recommend an original version of the healthiest cheese cake, made with a carrot cake base .