Chicago Style Pizza

Ingredients:

Dough:

• 1 Package active dry yeast
• 2 teas. Sugar
• 1 1/4 cups Warm water
• 2 3/4 cups All−purpose flour
• 1/2 cup yellow cornmeal
• 3 tbls. Olive oil
• 1 teas. Salt

Topping:

• 1 cup Pizza sauce
• 12 oz. Shredded mozzarella cheese
• 1/2 lb. Ground beef, crumbled, cooked
• 1/4 lb. Italian Sausage, crumbled, cooked
• 1/4 lb. Pork Sausage, crumbled, cooked
• 1/2 cup Pepperoni, diced
• 1/2 cup Canadian bacon, diced
• 1/2 cup Ham, diced
• 1/4 lb. Mushrooms, sliced
• 1 small Onion, sliced
• 1 Green bell pepper, seeded, sliced
• 2 oz. Grated Parmesan cheese

Cooking Method:

1. For dough, sprinkle yeast and sugar into warm water in small bowl; let
   stand until foamy, about 5 minutes.
2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center
   and add yeast mixture.
3. Stir to form a soft dough, adding more flour if
   necessary.
4. Turn onto a floured board and knead until dough is supple
   and elastic, 7 to 10 minutes.
5. Transfer to a large bowl, cover and let rise
   in a warm spot until dough has doubled, about 1 hour.
6. Punch down.
7. Roll dough to a 13−inch circle.
8. Transfer to an oiled 12−inch pizza pan,
   folding the excess over to make a small rim.
9. Spread with pizza sauce;
   sprinkle with all but a handful of the mozzarella cheese.
10. Sprinkle with
    meats and vegetables.
11. Top with remaining mozzarella and Parmesan
    cheese.
12. Let rise in a warm spot about 25 minutes.
13. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25
    minutes.
14. Let stand 5 minutes before slicing.