Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chicago Style Pizza




Source of Recipe


Internet


List of Ingredients




1 lb. frozen bread dough, defrosted or pizza dough below
2 tablespoons cornmeal
1 tablespoon basil
1 tablespoon oregano
1/2 tsp. garlic salt
1/2 tsp. pepper
1 large can tomato sauce
2 Tblsp. olive oil
1 lb. mozzarella
1/2 C grated Romano cheese


Pizza Dough - Makes 2 12 oz. pizzas
1 Cup warm water about 100°
1/4 teaspoon sugar
1 envelope (1/4 oz.) active dry yeast 3 Cups unbeached, all-purpose flour
1 teaspoon salt
1 Tablespoon olive oil


Recipe



Preheat oven to 450°. Divide pizza dough in half and roll into two 12"-14" circles or in an oblong shape to fit better on a cookie sheet if that is what you are using to bake the pizza in. Sprinkle each of two baking dishes with 1 Tblsp. cornmeal place dough cirles on cornmeal and brush the tops very lightly with olive oil. In a small bowl, combine tomato sauce basil, oregano, garlic salt and pepper. Spread mixture over pizza dough. Top with the cheeses and then add any additional toppings. Dribble olive oil on the top. Bake at 450° until the crust is brown around the edges and the cheese is bubbly.

Pizza Dough :
In another bowl, combine four and slat. Make a well in the flour, add proofed yeast, remaining 3/4 Cup warm water and olive oil. Begin mixing four and liquid together with your hand; turning and folding dough as you knead it. Knead 5 to 8 minutes, or until dough becomes smooth and elastic. Put the dough into a clean bowl and let rise, covered with a kitchen towl, in a warm place (75° to 80°). 1 to 2 hours, until doubled in bulk.

Punch dough down with fist. Knead 1 minute. You are now ready to shape Divide the dough in half and roll out 2 12" circles.

Optional Toppings :

Sausage: 1 lb. hot or mild Italian sausage. Remove from casing and break into small pieces, fry until well done, remove from pan and drain on toweling. Break into very small pieces or grind.
Mushrooms, sliced green pepper.