Chicago Pizza (Recipe)

Ingredients

Pizza Dough:

2 3/4 to 3 1/4 cups bread flour or all-purpose flour

1 package active dry yeast

1/4 teaspoon salt

1 cup warm water (120° to 130°)

2 tablespoons cooking oil

Cornmeal

Sauce:

1 pound bulk Italian sausage

1 14 1/2-ounce can Italian-style plum tomatoes, cut up

1 cup water

1/4 cup tomato paste

2 teaspoons dried oregano, crushed

2 teaspoons dried thyme, crushed

2 teaspoons dried basil, crushed

1 clove garlic, minced

1/2 cup sliced fresh mushrooms

1/2 medium onion, sliced and separated into rings

1 tablespoon olive oil

2 cups shredded mozzarella, Swiss, and/or cheddar cheese

Steps

1. To make the pizza dough: In a large mixing bowl, combine 1 1/4 cups of the flour, the yeast and salt.  Add the warm water and cooking oil.  Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.  Beat on high speed for 3 minutes, continuing to scrape the bowl.  Using a wooden spoon, stir in as much of the remaining flour as you can.

2. On a lightly floured surface, knead the dough for 6 to 8 minutes, adding enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.  Cover the dough and let rest for 10 minutes.

3. Preheat the oven to 375°.  Grease a 12-inch cast iron skillet or deep-dish pizza pan; sprinkle with the cornmeal.  With greased fingers, pat the dough into the bottom and halfway up the side of the prepared pan; cover and let rise in a warm place for 30 to 45 minutes or until nearly doubled in size.  Bake in the 375° oven for 20 to 25 minutes or until lightly browned.

4. Meanwhile, to prepare the sauce: In a large skillet, brown the sausage.  Drain and discard any fat.  Add the undrained tomatoes, water, tomato paste, oregano, thyme, basil and garlic to the sausage.  Bring to a boil; reduce heat.  Cover and simmer about 12 minutes or until the sauce has thickened.  Spread the sauce over the prebaked crust.

5. In a medium bowl, toss together the sliced mushrooms, onion rings and olive oil.  Sprinkle the mixture over the top of the pizza.  Top with the mozzarella, Swiss and/or cheddar cheese.  Bake for 15 to 20 minutes more or until the topping is bubbly.  Let the pizza stand for 5 to 10 minutes before cutting into wedges.

Tips:

If you like, there are several meats you can substitute for the Italian sausage:  pork sausage; turkey sausage; ground beef, pork or turkey; chopped ham; Canadian bacon; or pepperoni.

Prebaking the crust helps prevent it from becoming soggy under this saucy filling.