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Chicago Style Pizza

Serves : 8
Prep. Time : 2:40

1 1/4 cups warm water - 110 degrees
1 packet 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

-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 board 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 inwards 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.