Thursday, December 27, 2007

Chicago Style Pizza DOUGH:

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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