chicago style two-crusted pizza

1 package active dry yeast
1 cup lukewarm water
2 tablespoons oil
1 teaspoon salt
2-1/4 cups unbleached flour

Sprinkle yeast in warm water; let stand until dissolved. Add oil, salt and half the flour, beating well. Gradually add flour to form a soft dough. Turn out on floured board; knead until dough is smooth and elastic, about 10 minutes. Turn dough into greased bowl, cover with a damp towel or plastic wrap. Let rise in warm place until doubled, about 1-1/2 hours or refrigerate overnight.

Tomato Sauce:
1 can (1 pound 12 ounces.) Italian plum tomatoes
3 ounces tomato paste
1-2 cloves of garlic, crushed
2 tablespoons oil
Oregano, fresh or dried, chopped
Basil, fresh or dried,chopped
Parsley, fresh or dried, chopped

Combine first four ingredients in a wide pan. Simmer until thick, about 20 minutes, stirring constantly. Add herbs to taste; adjust seasoning to taste.

1 pound Mozzarella cheese, shredded
8 ounces. mushrooms, sliced
2 cups green pepper slices
2 cloves garlic, minced
2 ounces. grated Parmesan cheese

Punch dough down. Turn out on floured board. Divide into two balls, one larger than the other. Roll out larger ball to fit into a 12″ round pan, 1″ deep. Leave a slight overhang.
Spread bottom with mozzarella, top with half the mushrooms and green peppers and the garlic. Sprinkle with Parmesan cheese. Roll out smaller dough ball, fold edges with bottom crust, pinch to make a standing rim. Bake near the bottom of a 450 degree oven for about 7 minutes.

Remove from oven, add tomato sauce, remaining mushrooms and green pepper. Sprinkle with oregano, basil, parsley, more crushed garlic and red pepper, if desired.

Return to oven and bake at 400 degrees for about 25 minutes, until pizza is browned and set. If crust edges brown too fast, cover with foil. Remove from oven, add pitted black olives or garnishes to taste. Let stand 10 minutes before cutting. Makes 6 servings.

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