Chicago Style Stuffed Pizza Best Dishes

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Chicago Style Stuffed Pizza

"For this tasty Chicago-style stuffed pizza, a deep-dish pizza is filled with cheese, sausage, pepperoni, onions and inexperienced pepper. It's extraordinary!"

Ingredients :

2 teaspoons white sugar
1 cup heat water (a hundred and ten tiers F/45 stages C)
1 teaspoon active dry yeast
three cups unbleached all-motive flour, divided
1/2 cup warm water (110 ranges F/45 stages C)
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
2 tablespoons olive oil
1/four pound highly spiced Italian sausage - browned, drained and crumbled
nine ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/three cup diced pepperoni
1/4 cup chopped onion
1/eight cup chopped green bell pepper
1 teaspoon dried oregano
3 cloves garlic, sliced
1/2 cup tomato sauce

Instructions :

Prep : 1H	Cook : 5M	Ready in : 1H50M

To Make Dough: In a small bowl, dissolve sugar in 1 cup heat water; in a separate small bowl combine the yeast, half cup flour, and half of cup heat water. Mix together and allow relaxation in bowl for approximately 20 minutes, till foamy.
Meanwhile, in a medium bowl blend together final 2 1/2 cups flour with cornmeal and salt; take away half of of this aggregate from bowl and stir 1 cup sugar water into bowl. When nicely combined, return second half of flour/cornmeal aggregate to bowl and blend all together; then stir in yeast combination. Knead dough on a gently floured floor till easy and elastic, about eight to twelve minutes. Place dough in a gently oiled bowl and cover with plastic wrap. Let upward thrust till doubled in quantity.
Preheat oven to 450 ranges F (230 tiers C). To Make Stuffing: In a big bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
Press half of the dough inside the bottom and up the edges of a lightly greased deep dish pan. Bake crust in preheated oven for 4 mins, then add the stuffing mixture to the bottom crust and cowl with top crust; seal edges together with palms, and trim extra. Slit top crust to permit steam to vent all through baking; pinnacle with tomato sauce.
Bake on decrease rack at 450 ranges F (230 stages C) for 45 minutes, or till crust is golden brown. Remove from oven and permit to cool for five minutes, then reduce and serve.

Notes :

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