A thick-crust pizza style from Chicago, baked in a deep pan. The dough is spread into the pan and layered first with plenty of mozzarella, then the filling, and finally tomato sauce on top. Its filling nature makes it a standout at gatherings.
Dissolve the yeast in lukewarm water and knead into the flour with salt and olive oil; cover and leave to rise for 45 minutes.
Spread the dough by hand into a greased deep pan, pressing the edges up against the sides of the pan to raise them.
Place the mozzarella slices first, then the sujuk and mushrooms over the dough, and finish with tomato sauce and oregano on top.
Bake in a preheated oven until the edges turn golden and the filling is heated through. Note: due to its thick structure, do not remove from the oven until you're sure the inside is cooked.
Important: If the layers aren't added in order (cheese first, then the filling, sauce on top), the sauce can seep into the dough and prevent the base from baking properly. The baking time is longer than a regular pizza, so make sure the inside is fully cooked. Allergen: contains gluten (wheat flour) and dairy products (mozzarella).
If you generously grease the inside of the deep pan with olive oil before placing the dough, the base won't stick to the pan as it comes out of the oven, and the edges turn out nice and crispy.
Admin DadaGastro · verified in test kitchenPişirirken 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.