Windy City Classic
Author: Pizza Today
Recipe type: Pizza
Ingredients
- 1 cup warm water (105-115 F)
- 1 envelope active dry yeast (2-1/5 teaspoons)
- 2 teaspoons sugar
- 3 cups flour, all-purpose (unbleached)
- 2 teaspoons salt
- ¼ cup corn oil
- 2 teaspoons olive oil
- 1 pound Italian sausage, casing removed
- 2 cans plum tomatoes, drained
- 2 cloves garlic, peeled and pressed
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon dried basil, crumbled
- ¾ pound mozzarella cheese, cut in ⅛ inch slices
- 3 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions
- To make the dough: Pour water into a large mixing bowl.
- Sprinkle yeast over water.
- Add sugar and stir to dissolve.
- Let stand for 10 min.
- Add flour and salt; stir to combine.
- Add corn oil and mix until a dough is formed.
- Knead by hand or in heavy-duty mixer with a dough hook at least 6 to 7 minutes, until completely smooth and satiny.
- Lightly dust a large bowl with flour.
- Place dough in the bowl, dust the top with a little flour, and cover with plastic wrap and then aluminum foil.
- Let stand on the kitchen counter for 20 min.
- Refrigerate overnight.
- The next day, lightly oil a 14-inch pizza pan that is 2 inches deep with the 2 teaspoons of olive oil. Place the dough in the center of the pan.
- Using your palms, stretch and push the dough toward the edge of the pan (as the dough warms up, it will be easier to stretch).
- Pull the dough up the side of the pan, pressing it against the side with your fingers (only about ¼-inch of the pan sides should be showing) until it is quite thin.
- Cover and set aside. (The dough can be made to this point and held, covered, about 1 hour until the topping is ready.)
Windy City Classic
Author: Pizza Today
Recipe type: Pizza
Instructions
- To make the topping: Cook sausage in a saute pan over medium heat, breaking it up and pressing it with the back of a wooden spoon to form large, thick chunks, until just cooked through, about 4 min.
- Drain excess grease from pan.
- Set sausage aside.
- Place tomatoes in a mixing bowl.
- Crush completely with your hands and drain.
- Crush again, then drain again. (You should have about 2 cups.)
- Add garlic, oregano basil, salt and pepper; stir.
- Set aside.
- Arrange mozzarella slices, overlapping them slightly, over the crust.
- Spread tomato mixture evenly over cheese.
- Sprinkle with Parmesan cheese and arrange sausage evenly over tomatoes.
- Bake on the bottom rack of a preheated 450 F oven until the crust is golden and pulls away from the sides of the pan, about 18 to 20 min.
- Let stand for 10 min. before serving.
