Uss chicago-style pizza

Yield: 1 pizza

Measure Ingredient
1 Package active dry yeast
2 teaspoons Sugar
1¼ cup Warm water
3¼ cup All-purpose flour
3 tablespoons Olive oil
1 teaspoon Salt
1 cup Pizza sauce
12 ounces Shredded mozzarella cheese
½ pounds Ground beef, crumbled, cooked
¼ pounds Italian Sausage, crumbled, Cooked
¼ pounds Pork Sausage, Crumbled, Cooked
½ cup Pepperoni, diced
½ cup Canadian bacon, diced
½ cup Ham, diced
¼ pounds Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 ounces Grated Parmesan cheese

DOUGH

TOPPING

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. Posted By japlady@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

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