Title: Chicago Style Pizza
Categories: Pizza Ethnic Pie
Yield: 1 Pizza
| DOUGH |
| 1 | | Package active dry yeast |
| 2 | ts | Sugar |
| 1 1/4 | c | Warm water |
| 3 1/4 | c | All-purpose flour |
| 3 | tb | Olive oil |
| 1 | ts | Salt |
| TOPPING |
| 1 | c | 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 | c | Pepperoni, diced |
| 1/2 | c | Canadian bacon, diced |
| 1/2 | c | Ham, diced |
| 1/4 | lb | Mushrooms, sliced |
| 1 | sm | 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, 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 15-inch circle. Transfer to an oiled
14-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.