Description
This is my take on a Chicago style pizza. Don’t be afraid of the sausage patty, it makes the pizza!
Ingredients
- 1 ½ teaspoons white sugar
- 1 cup warm water (100 degrees F/40 degrees C)
- 1 ½ teaspoons active dry yeast
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 (8 ounce) can crushed tomatoes
- 1 tablespoon packed brown sugar
- ½ teaspoon garlic powder
- 1 teaspoon olive oil
- ½ teaspoon salt
- 3 cups shredded mozzarella cheese, divided
- ½ pound bulk Italian sausage
- 1 (4 ounce) package sliced pepperoni
- 1 (8 ounce) package sliced fresh mushrooms
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
Instructions
- Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water
- and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
- Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water
- and stir until no dry spots remain. Stir in the remaining flour
- a 1/2 cup at a time
- mixing well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes (or mix with dough hook in stand mixer).
- Lightly oil a large bowl
- place the dough in the bowl and turn to coat with oil. Cover with a light cloth
- and let rise in a warm place until doubled in volume
- about 1 hour.
- Combine the crushed tomatoes
- brown sugar
- garlic powder
- 1 teaspoon olive oil
- and salt in small saucepan. Cover pan
- and cook over low heat until tomatoes start to break down
- about 30 minutes.
- Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker
- 9 inch circle.
- Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni
- mushrooms
- green pepper
- red pepper
- and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust
- leaving a 1/2 inch border at the edges.
- Bake pizza in the preheated oven until the crust is set
- the cheese is melted
- and the sausage is cooked through
- 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 2 hrs 45 mins
Servings: 8