Chicago Style Pizza
Region/Country: Chicago, IL U.S.
Chicago Style Pizza
DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups Allï¼purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt
TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese
1. For dough, sprinkle yeast and sugar into warm water in small bowl;
let stand
until foamy, about 5 minutes.
2. 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.
3. Roll dough to a 13¼inch circle. Transfer to an oiled 12¼inch
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.
4. Heat oven to 475 degrees. Bake pizza until crust is golden, about
25 minutes.
Let stand 5 minutes before slicing.
