Chicago-style pizza

Ingredients for 2 servings:

• 425 g flour
• 60 g cornstarch
• 1 tbsp sugar
• 1 ½ tsp salt
• 1 packet of dry yeast
• 300 ml water, warm
• 60 g butter, melted and cooled to room temperature
• 60 g butter, soft, for spreading
• Oil for the bowl
• Flour for the work surface
• 2 tbsp olive oil
• 1 m.-sized onion(s)
• 4 garlic cloves
• 1 can tomatoes, chopped, approx. 800 g
• 1 tsp oregano, dried
• ¼ tsp chili powder
• 1 bay leaf
• 1 tsp salt
• ¼ tsp black pepper, freshly ground
• 1 pinch(s) of sugar, large pinch
• some olive oil
• 450 g mozzarella
• n. B. Topping e.g. Pepper, onion rings, mushrooms, bell pepper(s), olives
• 50 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 10 minutes

from two 23cm springform pans

For the dough: In a large bowl, mix the flour, cornstarch, sugar, salt, and yeast. Stir in the warm water and melted butter. Sprinkle a little flour on the work surface and knead the dough for 5 minutes until smooth and elastic (you can also use a food processor). Oil a clean bowl and roll the dough into it. Cover the dough with a clean tea towel and let it rise in a warm place for about 1 hour, until it has doubled in size. For the sauce: Peel the skins from the onion and garlic cloves. Finely chop the onion and garlic. Heat the olive oil in a medium saucepan. Sauté the onion for 5 minutes, stirring frequently, until translucent. Add the garlic and sauté for 1 minute. Add the tomatoes, oregano, chili powder, bay leaf, salt, black pepper, and sugar. Simmer for 30 minutes, stirring occasionally. Set the sauce aside. Briefly knead the risen dough on a clean work surface, then roll it out into a large rectangle (30 x 40 cm). Brush the base with softened butter and roll it up. Halve the roll crosswise and shape each portion into a ball. Place the balls in the oiled bowl, cover, and let the dough rise for another 30 minutes. Preheat the oven to 220°C (fan oven). Grease two 23cm springform pans. Line each pan with the dough, extending the edges 4 cm. Brush the dough with oil, then tear the mozzarella into pieces and divide it between the pans. Top the pizzas with other ingredients to taste. Suitable toppings include pepperoni, onion rings, mushrooms, bell peppers, olives, etc. Pour the sauce over everything and sprinkle with Parmesan cheese. Bake the pizzas for 20 minutes until golden brown, then remove from the oven, let cool in the pan for 10 minutes, and serve.