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Chicago Style Pizza

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Ingredients

DOUGH:

  • 1 Package active dry yeast
  • 2 teas. Sugar
  • 1 ¼ cups Warm water
  • 2 ¾ cups All−purpose flour
  • ½ cup yellow cornmeal
  • 3 tbls. Olive oil
  • 1 teas. Salt

TOPPING:

  • 1 cup Pizza sauce
  • 12 oz. Shredded mozzarella cheese
  • ½ lb. Ground beef crumbled, cooked
  • ¼ lb. Italian Sausage crumbled, cooked
  • ¼ lb. Pork Sausage crumbled, cooked
  • ½ cup Pepperoni diced
  • ½ cup Canadian bacon diced
  • ½ cup Ham diced
  • ¼ lb. Mushrooms sliced
  • 1 small Onion sliced
  • 1 Green bell pepper seeded, sliced
  • 2 oz. Grated Parmesan cheese

Instructions

  • For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.
  • Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture.
  • Stir to form a soft dough, adding more flour if
  • necessary. Turn onto a floured board and knead until dough is supple
  • and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise
  • in a warm spot until dough has doubled, about 1 hour. Punch down.
  • Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan,
  • folding the excess over to make a small rim. Spread with pizza sauce;
  • sprinkle with all but a handful of the mozzarella cheese. Sprinkle with
  • meats and vegetables. Top with remaining mozzarella and Parmesan
  • cheese. Let rise in a warm spot about 25 minutes.
  • Heat oven to 475 degrees. Bake pizza until crust is golden, about 25
  • minutes. Let stand 5 minutes before slicing.
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Course Pizza
Cuisine American