Скачать с ютуб Eddie's Homemade Secret Recipe - How to Make the Best Chicago-style Thin Crust Pizza in Your Kitchen в хорошем качестве

Eddie's Homemade Secret Recipe - How to Make the Best Chicago-style Thin Crust Pizza in Your Kitchen

Thanks for watching my video, "How to Make the Best Homemade Chicago-style Thin Crust Pizza in Your Own Kitchen!" Be sure to click SUBSCRIBE, share, and leave some love in the comments! Also, we'd love to see your pizza creations! Post pictures of your masterpieces on our facebook page at:   / eddieshomemadepage   This recipe will make one 16" (or two 12") Chicago-style pizzas. The tools you need: • Mixing bowl • Rolling pin • Flat counter/surface to roll dough • 16" pizza pan • Conventional oven • Cornmeal The Crust: • 3 cups of high gluten flour • 2 tsp dry active yeast • 1 tsp sugar • 1 tsp salt • 1 1/4 cup warm water - Combine water, yeast, and sugar and let bloom for 10 minutes. - Pour into flour in large mixing bowl. - Combine with a large fork and then knead with your hands until incorporated. - Cover the bowl with a kitchen towel and let the dough rise 1-2 hours. Pound it down, then let rise an additional 1-2 hours. - Roll pizza dough to 1/8th inch thickness. The Toppings (in the order applied, very important): • Full Red Extra Heavy Tomato Puree (Stanislaus is what's I use) • Parmigiano Reggiano (freshly grated) • Fresh Basil • 1 lb Italian sausage (we love Russo's in Chicago) • Other Toppings as Desired • Whole Milk Mozzarella (freshly grated) • Oregano (dry) - Remember, the best, freshest ingredients make the best pizza! Baking Notes: - Bake pizza on a cornmeal-covered pizza pan in conventional oven at 450° for 10 minutes. - After 10 minutes, slide the pizza directly on the oven rack and cook and additional 10 minutes. Enjoy! Eddie Questions? [email protected] ‪@eddieshomemade‬