Post by April B. on Jan 29, 2003 11:26:37 GMT -6
Chicago Style Pizza
1 lb. frozen bread dough, defrosted or
pizza dough below
2 tablespoons cornmeal
1 tablespoon basil
1 tablespoon oregano
1/2 tsp. garlic salt
1/2 tsp. pepper
1 large can tomato sauce
2 Tblsp. olive oil
1 lb. mozzarella
1/2 C grated Romano cheese
Optional Toppings
* Sausage: 1 lb. hot or mild Italian sausage. Remove from casing and break into small pieces, fry until well done, remove from pan and drain on toweling. Break into very small pieces or grind.
* Mushrooms, sliced green pepper (par boiled).
Preheat oven to 450°. Divide pizza dough in half and roll into two 12"-14" circles or in an oblong shape to fit better on a cookie sheet if that is what you are using to bake the pizza in. Sprinkle each of two baking dishes with 1 Tblsp. cornmeal place dough cirles on cornmeal and brush the tops very lightly with olive oil. In a small bowl, combine tomato sauce basil, oregano, garlic salt and pepper. Spread mixture over pizza dough. Top with the cheeses and then add any additional toppings. Dribble olive oil on the top. Bake at 450° until the crust is brown around the edges and the cheese is bubbly.
Pizza Dough
Makes 2 12 oz. pizzas
1 Cup warm water about 100°<br>1/4 teaspoon sugar
1 envelope (1/4 oz.) active dry yeast 3 Cups unbeached, all-purpose flour
1 teaspoon salt
1 Tablespoon olive oil
In a small bowl, combine 1/4 Cup water with sugar and yeast. Let stant in a warm place for 10 minutes. The yeast will become bubbly.
In another bowl, combine four and slat. Make a well in the flour, add proofed yeast, remaining 3/4 Cup warm water and olive oil. Begin mixing four and liquid together with your hand; turning and folding dough as you knead it. Knead 5 to 8 minutes, or until dough becomes smooth and elastic. Put the dough into a clean bowl and let rise, covered with a kitchen towl, in a warm place (75° to 80°). 1 to 2 hours, until doubled in bulk.
Punch dough down with fist. Knead 1 minute. You are now ready to shape Divide the dough in half and roll out 2 12" circles.
1 lb. frozen bread dough, defrosted or
pizza dough below
2 tablespoons cornmeal
1 tablespoon basil
1 tablespoon oregano
1/2 tsp. garlic salt
1/2 tsp. pepper
1 large can tomato sauce
2 Tblsp. olive oil
1 lb. mozzarella
1/2 C grated Romano cheese
Optional Toppings
* Sausage: 1 lb. hot or mild Italian sausage. Remove from casing and break into small pieces, fry until well done, remove from pan and drain on toweling. Break into very small pieces or grind.
* Mushrooms, sliced green pepper (par boiled).
Preheat oven to 450°. Divide pizza dough in half and roll into two 12"-14" circles or in an oblong shape to fit better on a cookie sheet if that is what you are using to bake the pizza in. Sprinkle each of two baking dishes with 1 Tblsp. cornmeal place dough cirles on cornmeal and brush the tops very lightly with olive oil. In a small bowl, combine tomato sauce basil, oregano, garlic salt and pepper. Spread mixture over pizza dough. Top with the cheeses and then add any additional toppings. Dribble olive oil on the top. Bake at 450° until the crust is brown around the edges and the cheese is bubbly.
Pizza Dough
Makes 2 12 oz. pizzas
1 Cup warm water about 100°<br>1/4 teaspoon sugar
1 envelope (1/4 oz.) active dry yeast 3 Cups unbeached, all-purpose flour
1 teaspoon salt
1 Tablespoon olive oil
In a small bowl, combine 1/4 Cup water with sugar and yeast. Let stant in a warm place for 10 minutes. The yeast will become bubbly.
In another bowl, combine four and slat. Make a well in the flour, add proofed yeast, remaining 3/4 Cup warm water and olive oil. Begin mixing four and liquid together with your hand; turning and folding dough as you knead it. Knead 5 to 8 minutes, or until dough becomes smooth and elastic. Put the dough into a clean bowl and let rise, covered with a kitchen towl, in a warm place (75° to 80°). 1 to 2 hours, until doubled in bulk.
Punch dough down with fist. Knead 1 minute. You are now ready to shape Divide the dough in half and roll out 2 12" circles.