Chicago-Style Pizza Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup cornmeal
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 packages active dry or quick-rise yeast
- 1 cup very hot water
- 2 tablespoons salad oil
- 4 teaspoons olive oil, divided
- 1 can (35 oz.) Italian plum tomatoes, chopped & well drained
- 2 tablespoons fresh basil, chopped, or 1 teaspoon dried
- 1 teaspoon oregano
- salt and pepper
- 12 ounces mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
1. In mixer bowl combine 1/2 cup flour, cornmeal, salt, sugar and yeast. With mixer at low speed gradually add hot water and oil. Increase speed to medium and beat 1 minute. Stir in enough flour to make a soft dough.
2. Turn dough out onto a lightly floured surface and knead 5 minutes. Place dough in oiled bowl, turning to oil all. Cover and let rise in a warm, draft-free place, until doubled in bulk, about 20 - 45 minutes.
3. Adjust oven rack to lowest position. Preheat to 475.Oil bottom and sides of 12-inch deep dish pizza pan.
4. Punch dough down. Cover and let stand 10 minutes.
5. On lightly floured surface roll dough into a 16-inch circle. Place in pan, pressing dough up sides on pan to form a 1 1/2 inch edge. Prick bottom with fork.
6. Bake 4 minutes. Remove from oven and brush lightly with 1 teaspoon olive oil.
7. In small bowl combine tomatoes, basil, oregano and salt and pepper to taste.
8. Arrange mozzarella evenly on crust and spoon on tomato mixture. Sprinkle with Parmesan. Add pepperoni. Drizzle remaining olive oil on top.
9. Bake 20 minutes or until crust is lightly browned and pepperoni is cooked through.