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Chicago Style Pizza


1 Package active dry yeast

2 teas. Sugar

1 1/4 cups Warm water

2 3/4 cups All−purpose flour

1/2 cup yellow cornmeal

3 tbls. Olive oil

1 teas. Salt


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 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.

4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25

minutes. Let stand 5 minutes before slicing.






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