Chicago-style deep-dish pizza 

Chicago-style pizza Chicago-style deep-dish pizza is renowned all over the world, it is more like a cake than an ordinary baked thin casserole with filling. There are few who can cook in Ukraine. One of such craftsmen I know personally. Alexander Dyachuk, the owner of the capital bar "Hawk Dog", lived in Chicago for a long time, became interested in the secrets of the local cuisine and is now introducing a overseas culinary tradition on the Caves hills. Enough of luck, because its small restaurant on the Institutskaya never stops, and Ukrainians, and especially foreigners who know about the "Crazy Dog" from the Internet, come here to taste the taste.
Sashko and I decided to capture this little film about the preparation of the first true Chicago pizza in Ukraine. If you like it, we promise - will continue! Therefore, write comments actively, subscribe to the channel and never miss it!
Dough (for 2 pizzas):
Wheat flour - 500 g
Flour in corn - 150 g
Olive oil - 100 ml
Sugar - 20 g
Salt - 10 g
Yeast is dry - 14 g
Water - 350 ml
Pizza sauce (per 1000 g):
Tomato Pelati - 1200 g
Onions - 150 g
Garlic - 40 g
Basil dried - 3 g
Oregano dried - 3 g
Paprika - 10 g
Olive oil - 50 g
Filling of classical pizza:
Mushrooms - 200 g
Onions - 100 g
Bulgarian green pepper - 150 g
Olive oil
for frying vegetables - 30 g
Sausage Paperoni - 100 g
Mozzarella cheese - 350 g
Pizza sauce - 250-300 g
Cheese Parmesan - 25 g
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