A thick-crust pizza from Chicago, baked in a deep pan. The dough is layered with plenty of mozzarella first, followed by the toppings and tomato sauce on top. Its hearty layers make it a standout for entertaining.
Dissolve the yeast in warm water, then add it to the flour with the salt and olive oil. Knead, cover, and let the dough rise for 45 minutes.
Press the dough into a greased deep pan, pushing it up the sides to form a raised edge.
Place the mozzarella slices on the dough first, followed by the Turkish sausage and mushrooms. Spread the tomato sauce and thyme over the top.
Bake in a preheated oven until the edges are browned and the filling is hot throughout. Caution: Because the pizza is thick, make sure the center is cooked before taking it out of the oven.
Important: Add the layers in order—cheese first, then the toppings, and sauce on top—or the sauce may seep into the dough and keep the crust from baking through. This takes longer to bake than regular pizza, so make sure the center is cooked. Allergens: contains wheat (gluten) and dairy (mozzarella).
Pişirirken evin her tarafı kokladı, komşular bile sordu. Kızım da yardım etti, birlikte yapmak keyifliydi.
Tarif güzel ama anlatım biraz karışık geldi, adımlar netleştirilebilir.
Herkesin fırını farklı davranabiliyor, deneyerek en iyisini bulabilirsiniz.
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