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Chicago Style Pizza
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Prep. Time: 2:40
Serves: 8

1 1/4 cups 110 degree water
.25 oz. pkt. active dry yeast
2 tsp. granulated sugar
2 3/4 cups (or more) all-purpose flour
1/2 cup yellow cornmeal
3 Tbls. olive oil
1 tsp. salt
1 cup pizza sauce
12 oz. shredded mozzarella cheese - low fat okay
1/2 lb. ground beef - browned, crumbled
1/4 lb. Italian sausage - browned, crumbled
1/4 lb. pork sausage - browned, crumbled
1/2 cup pepperoni slices - diced
1/2 cup Canadian bacon - diced
1/2 cup ham - diced
1/4 lb. mushrooms - sliced
1 sm. onion - sliced
1 med. green bell pepper - seeded, sliced
2 oz. grated Parmesan cheese - low fat okay

Ingredients at Firehouse Pantry

-Stir together water, yeast, and sugar in a small bowl; allow to sit until foamy, about 5 minutes.
-In a separate bowl, combine 2 3/4 cups flour, cornmeal, oil, and salt.
-Make a well in the center of dry ingredients and pour yeast mixture into well.
-Stir to form a soft dough, adding more flour if necessary.
-Turn dough onto a floured surface and knead until elastic, about 7-10 minutes.
-Transfer to a large bowl, cover with a damp towel, and allow to rise in a warm location until doubled in size, about 1 hour.
-Punch down dough.
-On a lightly floured surface, roll dough to a 13" circle.
-Transfer to a greased 12" pizza pan or stone, folding the excess outwards to form a small crust.
-Spread with pizza sauce and sprinkle with all but a handful of the mozzarella cheese; sprinkle with meats and vegetables; top with remaining mozzarella and Parmesan cheese.
-Allow to rest in a warm location for 25 minutes.
-Bake in a 475 degree oven until crust is golden, about 25 minutes.
-Let stand 5 minutes before slicing.

Other Pizza Dough recipes on this site:

(5) Visitor Comments:

  • This pizza astonishes my taste buds and makes them do the macarena I am a very picky gourmet , who only likes the best, but your food inspired me to give up my hunger strike because of microwaved dinners and eat your art work, no creation, no your brainchild, thank you for giving the world original food, and saving the population from TV dinners and Noble Romans

  • Oh wow!!! made it for the first time and had guests to help with it...What an amazing pizza! It was a great big hit... I highly recommend it toall pizza lovers... Wonderful!!

  • Wow! I've made it twice now... and this is a super duper.. first class..A-1 recipe... OUT OF THIS WORLD!

  • My husband craved true Chicago style pizza, so off to the internet I went to find the best recipe that reminded us of home. This recipe surpassed all of our expectations. The crust is strong enough to hold the weight of the meats and sauce. I did alter the recipe by placing sliced mozzarella directly on the crust, followed by the sauce and meats. Don't' be afraid of all the pepper, somehow it blends perfectly. I would cut the sugar back next time. This was a delicious true Chicago pizza that even filled our home with the wonderful pizzeria blend of wonderful smells. You can't get pizza like this south of the Mason-Dixon line. Yum!

  • Your Chicago Style Pizza is fantastic!! I have made it for several people. Truthfully, everyone tells me it is the best pizza they have ever eaten. People want this recipe when they eat this pizza!! I always tell them where I got the recipe. Thanks Robbie!

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