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CHICAGO STYLE PIZZA




Source of Recipe


Unknown


List of Ingredients




1 pkg. active dry yeast
1 ¼ cups warm water
½ cup yellow cornmeal
1 tsp. salt
12 ozs. shredded mozzarella cheese
1/4 lb. Italian sausage, browned and crumbled
½ cup pepperoni slices, diced
½ cup Canadian bacon, diced
¼ lb. mushrooms, sliced
1 med. green bell pepper, sliced
2 tsp. sugar
2 ¾ cups all-purpose flour
3 tbsps. olive oil
1 cup pizza sauce
1/2 lb. ground beef, browned and crumbled
¼ lb. pork sausage, browned and crumbled
½ cup ham, diced
1 sm. onion, sliced
2 ozs. grated Parmesan cheese



Recipe



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" circle. Transfer to an oiled 12" pizza pan, folding the excess over to make a small rim. Spread with pizza sauce and 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.

Bake pizza until crust is golden, about 25 minutes in a 475 degree oven. Let stand 5 minutes before slicing.