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    Gourmet Food

      RECIPE TITLE "Chicago Style Pizza" courtesy of e−cookbooks.net

    yields makes a 12" pizza time ---difficultyeasy to moderate

      RECIPE INGREDIENTS

    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

    TOPPING:
    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

      RECIPE METHOD

    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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