Thick American Pizza

Delicious, on a soft, tender, airy dough, instead of a pie! Thick American pizza is prepared with the addition of eggs. Thanks to this, the dough becomes like a pastry and turns out very soft. Fillings can be changed to your liking, cook a sweet and unsweetened version of this baking!

Julia M.

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

For dough::

Milk

250

Dry yeast

Sugar

Salt

Eggs

Butter

Flour

2.5

Vegetable oil

For filling::

Ketchup

Mayonnaise

Champignons

200

Ham

200

Tomatoes

150

Hard cheese

100

Italian herbs

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 36 % 15 g

Carbohydrates 45 % 19 g

239 kcal

GI: 11 / 0 / 89

Step-by-step cooking

Cooking time: 2 hours

Step 1:
How to make a thick American pizza? Prepare the necessary ingredients for this. Heat the milk to a warm state so that the dry yeast starts its work faster.
Step 2:
Combine warm milk and butter in a dough bowl. Wait for the butter to melt. Don't make the milk too hot - it will kill the yeast.
Step 3:
Add egg, salt, sugar and dry yeast to the bowl. Mix it up.
Step 4:
Sift the flour through a sieve to saturate it with oxygen. Then gradually pour the flour into the bowl and knead the dough. Focus not on the amount of flour, but on the consistency of the finished dough.
Step 5:
When the dough almost stops sticking to your hands, do not add flour anymore. Add a little vegetable oil and knead the dough with your hands. The finished dough turns out soft and tender. Cover the bowl with the dough with a towel and put it in a warm place for 1 hour so that it fits.
Step 6:
For the filling, wash the champignons and cut them into slices. Cut the ham into cubes. For the sauce, mix ketchup and mayonnaise.
Step 7:
Cut tomatoes into circles. Grate the cheese on a coarse grater.
Step 8:
After an hour, the dough has noticeably increased in size. Divide it into 2 parts. From this we will get two pizzas.
Step 9:
Roll out the dough into a circle, approximately 25-30 cm. Lubricate the surface of the dough with mayonnaise sauce.
Step 10:
Sprinkle the dough with cheese and arrange the chopped champignons.
Step 11:
Lay out the ham and tomatoes. Sprinkle some more cheese on top. Add a couple of pinches of dried Italian herbs. Put the pizza in the oven, preheated to 180 degrees, for 20-25 minutes. When baking, be guided by your oven.
Step 12:
The finished pizza will become ruddy and appetizing. The dough will bake at the edges. Remove the pizza from the oven, cool a little and serve it to the table! Bon appetit!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will not disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.

Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.