Recipe Chicago Style Stuffed Pizza (Main Dish)

Required Ingredients:

• 2 teaspoons white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 teaspoon active dry yeast
• 3 cups unbleached all-purpose flour, divided
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 1/4 pound spicy Italian sausage - browned, drained and crumbled
• 9 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/3 cup diced pepperoni
• 1/4 cup chopped onion
• 1/8 cup chopped green bell pepper
• 1 teaspoon dried oregano
• 3 cloves garlic, sliced
• 1/2 cup tomato sauce

Preparing/Cooking:

• To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water.
• Mix together and let rest in bowl for about 20 minutes, until foamy.
• Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl.
• When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture.
• Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes.
• Place dough in a lightly oiled bowl and cover with plastic wrap.
• Let rise until doubled in volume.
• Preheat oven to 450 degrees F (230 degrees C).
• To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic.
• Mix well.
• Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan.
• Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess.
• Slit top crust to allow steam to vent during baking; top with tomato sauce.
• Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown.
• Remove from oven and allow to cool for 5 minutes, then cut and serve.

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