Chicago Style Stuffed Pizza
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
43
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tsps
White Sugar1 tsp
Active Dry Yeast1 cup
Yellow Cornmeal1.5 tsps
Salt2 tbsps
Olive Oil1 cup
Grated Parmesan Cheese1 cup
Pepperoni (diced)1 cup
Onion (chopped)1 tsp
Oregano (dried)3 cloves
Garlic (sliced)1 cup
Tomato SauceDirections:
1
To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water
2
Mix together and let rest in bowl for about 20 minutes, until foamy
3
Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl
4
When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture
5
Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes
6
Place dough in a lightly oiled bowl and cover with plastic wrap
7
Let rise until doubled in volume
8
Preheat oven to 450 degrees F (230 degrees C)
9
To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic
10
Mix well
11
Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan
12
Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess
13
Slit top crust to allow steam to vent during baking; top with tomato sauce
14
Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown
15
Remove from oven and allow to cool for 5 minutes, then cut and serve