Chicago Style Stuffed Pizza
Description
For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!
Ingredients
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2 teaspoons white sugar
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1 cup warm water (110 degrees F/45 degrees C)
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1 teaspoon active dry yeast
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3 cups unbleached all-purpose flour, divided
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1/2 cup warm water (110 degrees F/45 degrees C)
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1/2 cup yellow cornmeal
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1 1/2 teaspoons salt
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2 tablespoons olive oil
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1/4 pound spicy Italian sausage - browned, drained and crumbled
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9 ounces shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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1/3 cup diced pepperoni
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1/4 cup chopped onion
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1/8 cup chopped green bell pepper
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1 teaspoon dried oregano
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3 cloves garlic, sliced
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1/2 cup tomato sauce
Directions
1
To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
2
Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
3
Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
4
Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
5
Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.