Chicago Style Pizza

DOUGH:

1 Package active dry yeast

2 teas. Sugar

1 1/4 cups Warm water

2 3/4 cups All-purpose flour

1/2 cup yellow cornmeal

3 tbls. Olive oil

1 teas. Salt

TOPPING:

1 cup Pizza sauce

12 oz. Shredded mozzarella cheese

1/2 lb. Ground beef, crumbled, cooked

1/4 lb. Italian Sausage, crumbled, cooked

1/4 lb. Pork Sausage, crumbled, cooked

1/2 cup Pepperoni, diced

1/2 cup Canadian bacon, diced

1/2 cup Ham, diced

1/4 lb. Mushrooms, sliced

1 small Onion, sliced

1 Green bell pepper, seeded, sliced

2 oz. Grated Parmesan cheese

1. For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.

2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.

3. Roll dough to a 13-inch circle. Transfer to an oiled 12-inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.

4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.