Chicago-Style Pizza (Can Be Vegetarian)

How I make the pizza can be seen in the video.

For the dough melt 60 grams of butter either on the stove or in the microwave, then add the water to cool off. You want to have lukewarm water, so the yeast is not destroyed, you should be able to stick your finger in it.

Put flours, salt, sugar and yeast into a large bowl and mix a little. Add the water and butter mix. First mix with a wooden spoon or your hands and then knead for a few minutes. I like to do this inside the bowl. The dough should feel soft, but not stick to your fingers. If it is too soft, add some more flour. If it feels hard and unelastic, add more water and knead a little more. In total you should knead with your hands for at least five minutes. Divide dough into two equal parts and form into balls. Place the two balls back into the bowl and cover bowl with a kitchen towel. Keep in a warm place and let rise for an hour or when double in size. (Resting time 1 hour). Meanwhile take out the other 60 grams of butter to come to room temperature.

Take dough out again and roll each ball into a rectangle on a lightly floured surface with a rolling pin. Spread the other 60 grams of soft butter on both rectangles. Roll up the rectangles lengthwise. Form these long rolls into balls again and put back in the bowl, cover with the towl and put in the fridge for another hour. (Resting time 1 hour).

While the dough is in the fridge, start with the tomato sauce. First melt the butter in a large frying pan. Cut onion in very small pieces or grind it, crush the garlic and put both into the melted butter. Once onions and garlic is browned, add the salt and spices and let fry for another minute. Add the tomato sauce and sugar and let thicken on medium heat. This takes between 15-30 minutes, depending on the size of your frying pan. The consistency should be that of a rather thick sauce you typically put on pizza. Let cool off.

Now prepare for assembling the pizza by preheating oven to 220 degrees Celsius.

Take out the dough, knead again for 30 seconds and then roll into large circles (see visual). Make each circle much bigger than your springform since you want the dough to also cover the sides of your springform. Coat each springform with some olive oil and then place the rolled-out dough into each. Trim it so that it covers the bottom and sides fully (see visual). First sprinkle the mozzarella on the bottom, 200 grams per springform. Then place the chorizo on top. The tomato sauce comes last. I usually push down the rim of the dough as the dough tends to shrink. You can also see me making the pizza in this video .

Bake for about 18 minutes, reduce heat to 180 degrees. Take out pizzas, sprinkle with parmesan to your liking and bake between 5-10 more minutes until dough is golden, parmesan nicely melted and tomato sauce looks perfect. Let sit for a few minutes and take out springform before serving.