Chicago-style pizza from downstate, the town where Ted went to university Crust
Mix together flour, oil, salt and sugar in a large bowl. Dissolve yeast in the hot water. Add the water/yeast mixture to the flour in the large bowl. Mix by hand until ingredients are blended. The dough shouldn't be tough, but should let go of you when you grab a fistful and release. If in doubt, add 0.5 cups water and mix a little more. Let the dough sit in a warm place for 3 hours. It should double in size. Rising time can vary from 1 to 5 hours with 2.5 to 3 hours being best. After 5 hours it doesn't bake well. Sauce
Mix together all components Assembly
Roll out dough to fit 12" (30 cm) diameter pizza pan or cake pan, and place in pan. Trim walls to 0.25" (1 cm) from top rim at least or they will burn easily. Spread cheese evenly, add veggies, then meats, then sauce. Sprinkle with romano cheese and/or oregano. Cook for 15 to 25 minutes in 400F (220C) oven. Look for fully cooked sausage, then browned cheese and crust Ted's Recommendations
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