Chicago-style stuffed pizza

Although the pizza is very thick, the dough is of the usual thickness, but with deep sides. The base is impregnated with olive oil and has an unusual layered texture and excellent taste, which it owes to the combination of three oils: vegetable, olive and cream. Adding butter, kneading the dough gives it a layered and unusual for pizza sand structure.

Ingredients

Wheat flour 3.25 glass’s
Sugar 3 teaspoons
Salt 4 teaspoons
Water 1.25 cups
Olive oil 6 tablespoons
Tomatoes in their own juice 7.05 oz
Oregano 1 teaspoon dried
Dried Basil 1 teaspoon
1 clove of garlic
Parmesan cheese 3.53 oz
Zucchini 1 PC.
Mozzarella cheese 7.76 oz
Green pepper 1 piece
Onion 1 head
Eggplant 1 PC.
Fresh yeast 3 tablespoons

Instruction

Cooking time 3 hours

1. Mix Flour, yeast, sugar and 3 teaspoons of salt in a large bowl, mix well and add warm water and 4 tablespoons of butter. Knead until smooth and soft dough. Put in a warm…