Chicago Style Pizza
- Pizza Dough:
- 16 ounces water
- 1/8 -ounce yeast
- 1/2 -ounce salt
- 2 pounds bread flour
- 1/4 cup olive oil
- 1/4 cup cornmeal
- 2 cups tomato sauce, jar or homemade
- 2 cups shredded mozzarella
- 1/2 cup sliced mushrooms
- 1/2 cup spinach, shredded
- 1/2 cup grated Romano
- 1/2 cup sliced pepperoni
- 1/2 cup grated Parmesan
In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
Serve pizza straight from the oven to the table.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Marc Malnati, Lou Malnati's Pizzeria, Chicago, Illinois
Recipe courtesy of Emeril Lagasse