디시인사이드

I used the pizza ingredients that arrived on Friday to make a Chicago pizza.

We referenced the popular Chicago local style, Rumalnati.

The Chicago pizza here is not as heavy as Giordano's,

but is characterized by a refreshing and fresh taste. It is relatively thin.

The life of pizza is dough!! I kneaded the dough first.

I mixed strong flour and all-purpose flour and added milk, butter, etc. to pursue a soft outside and inside.

If you don't bake Chicago pizza well, the edges of the dough will turn into rocks.. (It becomes hard and chewy because the baking time is long)

Peanut recommended Besu Tomato Hall for the first time

Strain the juice and use only the pulp

The juice that is squeezed is real tomato juice.

It is different from the diluted tomato juice sold at the supermarket.

I made Italian sausage by mixing spices with beef

I seasoned yangsongi mushrooms with salt and pepper and cooked them in a frying pan

I sliced block mozzarella cheese thinly

At first, I prepared 700g of mozzarella, but I gave up and used only 550g.

Baked at 230 degrees for 37 minutes.

It seems to be pretty similar to the original..

The taste is different from other Chicago pizzas.

It is not greasy or heavy, but rather refreshing.

I liked the flavor of the fresh tomatoes.

The savory flavors of the yangsongi mushrooms, sausage, and cheese blend well.

The dough is also soft on the outside and soft on the inside, so you can enjoy it all the way to the edges.