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Pizza à moda de chicago
Marco Mendonça · tudogostoso.com.br · 2006 · Original
Style not identified
DietNot vegetarian: de carne moída, de salame tipo pepperoni fatiado. Reviewed: ground beef; pepperoni.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (6)
- yeast1 tablete de fermento frescon/a
- sugar1 colher de sopa de açúcar1 tbsp · 12.5g
- salt1 colher de café de saln/a
- flourFarinha de trigo suficienten/a
- oil1 colher de sopa de azeite1 tbsp · 13.6g
- saltSal a goston/a
Toppings (16)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 xícara de leite morno
- over cheese1 ovo
- over cheese1 colher de sopa de óleo1 tbsp · 12.5g
- over cheese1 colher de sopa de margarina1 tbsp · 12.5g
- over cheese1 xícara de batatas cozidas espremidas
- over cheese1 colher de sopa de molho de tomate pronto para pizza1 tbsp · 12.5g
- over cheesede queijo mussarela300g
- over cheesede carne moída300g
- over cheesede salame tipo pepperoni fatiado100g
- over cheesede cogumelos frescos100g
- over cheese1 cebola média
- over cheese1 pimentão verde cortado em rodelas
- over cheese1 dente de alho picado
- over cheese1 lata de molho de tomate pronto para pizza
- over cheeseOrégano a gosto
- over cheesePimenta do reino a gosto
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