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LOCATION: Recipes >> Pizza >> Chicago 02

Print this Recipe    Chicago 02

Chicago Pan Pizza

2 cups of warm water
2 packages of dry yeast
1/2 cup oil
4 tablespoons of olive oil
3 cups of flour
1/2 cup of cornmeal (optional)
Mozzarella cheese (slices or shredded)
Tomato sauce
Toppings:
Chopped garlic
green peppers
sliced pepperoni
Italian sweet sausage
sliced mushrooms
chopped onions

Preheated oven to 475. Mix the above ingredients for 10 minutes in
a strong mixer or knead by hand. Now add 2 1/2 cups of flour. Mix
for 15 minutes in a strong mixer with a dough hook or by hand. Now
the dough must rise. The dough should be in a large bowl in a warm
place, covered with a dish towel. If it is not warm in the kitchen,
turn the oven on to the lowest setting, (no more than 100) and let
the dough rise in the bowl in the oven, covered by the towel. Let
rise for the first time (about an hour) and punch down the dough.
Let rise again, punch down and use. Push the dough out flat with
your fingers, in a high-sided pizza pan or in a large black iron
skillet. Cover with mozzarella cheese. Cover with tomato sauce with
Italian herbs and spices added. Cover with chopped garlic, green
peppers, sliced pepperoni, Italian sweet sausage, sliced mushrooms,
chopped onions or whatever to taste. Sprinkle with grated Romano
or Parmesan cheese. Cook in a oven at 475 until done, about 15 to
20 minutes depending on toppings and thickness of crust and how
crispy you want it cooked.

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