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Chicago pizza with Argyros fluffy dough Recipe

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This recipe gives us two pizzas, in a 24 cm pan or one large Chicago pizza.

In the bowl of the mixer, mix the flour, cornmeal, sugar and yeast.

Put the kneading hook.

Dissolve the salt in the warm water and add it to the bucket. Knead on low speed for 1 minute to moisten the flour. Increase the speed of the mixer and knead for 5-6 minutes until the dough comes away from the walls.

Add the melted cold butter and knead for 1 minute, until the butter disappears into the dough.

The dough at this stage is soft and elastic.

Pour a few drops of olive oil into a bowl and smear its entire surface.

Knead the dough a bit with your hands on the work bench, collect all the compounds from below and place the ball of dough in the oiled bowl. Cover all around with kitchen film.

Let the dough double in volume from 50 minutes to 1 hour and 15 minutes, depending on the room temperature.

After the dough has risen, turn it out onto the work surface. We do not add any flour.

With a rolling pin, roll out the dough into a sheet, approximately 35 by 45 cm.

By hand or with a soft spatula, spread the soft butter (not melted) over the entire surface of the sheet, leaving 1-1/2 centimeters of space around the sheet.

Roll the pizza dough into a tight roll.

The union always down on the bench.

Cut the roll in half and fold each piece like an envelope, with 3 turns.

Gather the joints from below and put the dough (both pieces) back into the oiled bowl.

Leave the dough for 1 hour in the fridge to freeze the butter in between.

At the same time, the layers of dough rise and freeze and make the result more biscuity.



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