How to make chicago deep dish pizza

Instructions

1. Put strong flour in a bowl and make 3 grooves, then put sugar, salt, and dry yeast in each groove.
   Mix with the flour first so that the ingredients do not touch each other, and then mix thoroughly.
2. Add water and knead until it comes together, then add olive oil and knead for 10-15 minutes.
3. After making the dough round, apply oligo oil on the top, cover with plastic wrap, and drill 4-5 holes.
   Ferment at room temperature for about 1 hour (in summer).

Sauce

4. Make a cross cut on the tomatoes and blanch them in boiling water to remove the skins.
5. Chop the onion, green pepper, shiitake mushroom and tomato.
6. Put olive oil in a heated pan,
   Add onion → minced beef → green pepper + mushroom → tomato sauce → tomato + dry herb powder and boil.
7. After the fermentation is completed, press the dough firmly with your fist to remove the gas,
   Press it flat with a rolling pin.
8. Apply enough olive oil to the mold and put the dough on it to shape it.
9. Put a little cheese on the bottom and put the sauce on top, then put in plenty of sliced ​​mozzarella cheese, and apply the sauce one more time on top.
10. Wrap the mushrooms around the mushrooms and roll up the dough from the side to the inside.
11. Bake for 25-30 minutes in an oven preheated to 200 degrees.