Tuesday, January 5, 2010

Chicago Style Pizza

I have tried many pizza dough recipes. Some have turned out and some haven't. This one turned out great...and it was very big after rising! I should have used a bigger pizza pan, but really can you ever have too thick of a crust?

1 1/2 c water, 110 degrees
2 1/4 tsp yeast
2 tsp sugar
2 3/4 c flour
1/2 c cornmeal
3 Tbl oil
1 tsp salt
8 oz tomato sauce
2 tsp garlic powder
2 tsp oregano
12 oz shredded cheese
toppings of your choice: I used pepperoni
  • Stir water, yeast, and sugar. Sit for 5 minutes until foamy
  • Combine flour, cornmeal, oil and salt
  • Make a well in the dry ingredients and add yeast into the well.
  • Stir to form dough. Add more flour if needed (I added 1/4 c more)
  • Knead 7-10 minutes
  • Cover with a damp towel and rise to double, about 1 hour
  • Punch down and roll into a 13" circle
  • Place on greased  12" pizza pan, folding over excess to form crust
  • Spread with sauce (mix tomato sauce, garlic powder, and oregano), toppings, and cheese.
  • Rest 25 minutes in a warm location.
  • Bake at 400 until golden ...about 25 minutes

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