A quick and delicious recipe for real pizza. asmr

To make a Chicago‑style pizza, combine 1 cup of room‑temperature water, 3 cups of flour, 5 g of dry yeast, 1 tsp each of salt and sugar, and 100 ml of vegetable oil, knead for 7–10 minutes, then let rise for 40–60 minutes. Divide the dough into two, let each rest another 20–30 minutes, and roll out the first half on a floured surface. Spread a generous layer of cheese (about 400 g of suluguni) and pepperoni, then top with the second dough layer, seal the edges, and cut a few slits in the center. For the sauce, sauté onion, garlic, and optional minced meat for 5–7 minutes, add a jar of tomatoes in their own juice, salt, sugar, dry garlic, smoked paprika, hot pepper, and dry basil, simmer until the liquid reduces, then stir in fresh basil and cook for another 5 minutes. Spread the sauce over the dough, add any extra toppings you like, bake at 200 °C for 25–30 minutes, and let the pizza rest 5–7 minutes before slicing. Garnish with fresh basil leaves and hot pepper, and serve with a dry white or red wine.