Pizza estilo Chicago de masa gruesa

Ingredientes

• 3 - 3 1/2 cups (400-470g) all purpose flour
• 2 tsp (7g) instant yeast*
• 1 1/2 tsp (7g) sugar
• 1 1/2 tsp (7.5g) salt
• 1/8 tsp cream of tartar (optional, slows yeast)
• 1 1/4 cups (294g) room temperature water
• 112 g (1/2 cup) oil (e.g. canola, corn oil, safflower oil)
• 28 oz can whole San Marzano tomatoes
• 2-4 cloves garlic, crushed
• 1 tbsp dried oregano
• 1 tsp dried basil or 1 tsp dried fennel, lightly crushed
• 1 tsp salt
• 8 oz vegan mozzarella
• vegan parmesan
• choice of filling (vegetables or vegan meats)

Preparación

1. 1

   In a large mixing bowl whisk together 3...: In a large mixing bowl whisk together 3 cups (400g) of flour, yeast, sugar, salt, and cream of tartar. Add the water and oil and mix with a wooden spoon to create a shaggy dough. See note below if not using instant yeast.

2. 2

   Knead the dough for 1-2 minutes by hand,...: Knead the dough for 1-2 minutes by hand, adding the extra flour if needed to make a tacky and soft dough. Shape the dough into a ball and place back in the bowl. Drizzle some oil overtop and turn the dough to coat the dough and bowl with a thin layer of oil.

3. 3

   Cover the bowl and let rise at room...: Cover the bowl and let rise at room temperature for 6 hours to make the pizza on the same day, or place it in the fridge immediately and leave it for at least 12 hours or up to 2 days. The dough should be about double in size.

4. 4

   Crush the tomatoes by hand and stir the...: Crush the tomatoes by hand and stir the rest of the ingredients in, or place all ingredients into a food processor or blender and pulse a couple of times until the tomatoes are coarsely chopped. The sauce should be chunky.

5. 5

   Place the sauce in a fine mesh strainer...: Place the sauce in a fine mesh strainer placed over a large bowl and let drain for 5-10 minutes (a bit longer is okay). Discard the tomato water and transfer the sauce to a container until ready to use.

6. 6

   Preheat the oven to 450 ºF and butter...: Preheat the oven to 450 ºF and butter or oil a 12 inch cast iron skillet, deep dish pizza pan, or cake pan (or use two 8 or 9 inch pans and divide the dough in half).

7. 7

   Punch the risen dough down (either about 6...: Punch the risen dough down (either about 6 hours later if same day or the next day if refrigerated) and let it rest for 10-15 minutes.

8. 8

   Transfer the dough to the prepared pan(s) and...: Transfer the dough to the prepared pan(s) and press it into the pan so that it can be pushed up the sides of the pan. If it resists shaping, let it rest for longer and retry every 5-10 minutes until the gluten has relaxed enough for it to be shaped.

9. 9

   Sprinkle some cheese onto the dough, then layer...: Sprinkle some cheese onto the dough, then layer the toppings of your choice into the pan. Top with the remainder of the cheese.

10. 10

    Gently spread the thick tomato sauce over cheese...: Gently spread the thick tomato sauce over cheese and fillings so that it covers the filling. Optional: sprinkle some vegan parmesan on top of the sauce.

11. 11

    Bake the pizza at 450 ºF for 30-45m...: Bake the pizza at 450 ºF for 30-45m or until crust is golden. If baking smaller pizzas check it after 25 minutes.

12. 12

    Let the pizzas cool for 10 minutes before...: Let the pizzas cool for 10 minutes before cutting into it! You may remove it from the pan before cutting, and if using a cake pan or deep dish pan then do so as to not scratch the pans.