CHICAGO STYLE PIZZA RECIPE RECIPES

Steps:

• In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes., Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese., In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.,

Steps:

• Fill the bowl of a stand mixer with water and the paddle attachment. Allow 10 minutes for the yeast to dissolve.
• Add the olive oil, cornmeal, sugar, salt, melted butter, and the majority of the flour
• Knead until smooth and elastic, stopping to scrape down the edges as needed and adding more flour as needed.
• Place the dough on a floured work surface. If necessary, add more flour to the kneading.
• Place in a basin coated with 1/2 teaspoon olive oil and roll into a ball.
• Cover with a plate and set aside in a warm place to rise for 1 to 2 hours, or until doubled in volume.
• Meanwhile, simmer pizza sauce in a pot over low heat for 60 to 90 minutes, or until extremely thick.
• Preheat oven to 425 ℉ (220 degrees C).
• To deflate the dough, poke it with a fork and turn it out onto your work surface.
• Form dough into a spherical shape 3 to 4 inches bigger than 12 inches cast iron skillet by pressing and stretching it out.
• /2 teaspoons olive oil, brushed into the skillet.
• Stretch and pull the dough uniformly around the bottom and sides of the skillet.
• Cover the bottom of the crust with provolone cheese.
• Fresh mozzarella should be strewn throughout the top.
• Combine Italian sausage and hard mozzarella
• Pour a good amount of pizza sauce on top.
• Top with grated Parmesan cheese.
• To seal in the sides, fold the crust's edges in toward the middle. 1 tablespoon olive oil drizzled over the crust and middle.
• Bake for 35 minutes in the center of the preheated oven, or until the crust sounds hollow and the pizza is nicely browned.
• Allow for a 10-minute rest before slicing.