Garlic Pizza - Chicago Style
- 1 package active dry yeast
- 1 1/4 cups lukewarm water
- 3 1/4 cups flour
- 1 tsp. sugar
- 1/2 cup cornmeal
- 1 tsp. salt
- 4 Tbsp. butter, melted
- 3 cloves garlic, ground to a paste
- Toppings of your choice
In a large bowl, dissolve year in 1/4 cup water. Add 1/4 cup flour and the sugar; stir together. Cover with plastic and let rise in a warm place for 20 minutes.
Stir the remaining 1 cup lukewarm water, 3 cups flour, cornmeal and salt into the yeast mixture. Combine the butter and garlic;mix into the dough. Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.
Lightly grease a large bowl, add the dough and turn to coat. Cover and set in a warm place until dough is doubled in size, about 1 hour.
Punch down the dough, then knead for 2-3 minutes. Grease a 9x13 inch baking pan; then press in the dough to cover the bottom and 2 inches up t he sides; let rise 20 minutes.
Preheat oven to 500. Top the dough with your favorite toppings. Lower the oven to 450 and bake for 30 minutes.