Friday, April 17, 2009

Chicago Stuffed Pizza

3 1/2 c. flour
1 pkg. yeast (1 tbsp)
2 tsp. sugar
2 T. vegetable oil
1 tsp. salt
1 c. luke warm water

Dissolve yeast into water. Add sugar and oil, mix. Add flour, mix. Knead on floured surface fro 8 - 10 mins. Place in a greased bowl and roll around to coat all sides. Cover and let double in size. Divide into 2 parts (bottom part needs to be a slightly larger portion). Roll out larger ball on pizza stone, making it one inch larger than the stone. Put filling on, leaving 1/4 inch clearance from edge of stone. Roll out remaining dough. Put on top and roll edges together to seal. Top with sauce and cheese. (1/4 lb. mozzarella and 1/2 c. grated parmesan) Bake at 400 for 20-25 mins.

3/4 lb. mozzarella
1/3 lb. probalone
1 lb. sausage (browned)
3 med. onions (diced)
1 lg. green pepper
1/2 lb. mushrooms
1 lb. pepperoni

Mix in pan and put on pizza. (confession: I use less cheese and onions than called for in recipe)

16 oz. can whole tomatoes (mashed to pulp and drained)
1/2 tsp. crushed rd pepper
1/2 tsp. oregano
1 T. italian seasoning
1/8 tsp. salt
16 oz. tomato sauce
1/2 tsp. sugar
1/2 tsp. garlic powder
1/4 tsp. pepper

Heat to boil. Reduce heat and simmer. (approx 20 mins)

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