Chicago Style Stuffed Pizza

Recipe View 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. (Time: 20 minutes)

Recipe View 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. (Time: 90 minutes)

Recipe View 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. (Time: 15 minutes)

Recipe View 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. (Time: 20 minutes)

Recipe View 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. (Time: 50 minutes)