Chicago Style Pizza

Tami Conklin


Here's One I Made Recently with Olives, Peppers, Onions, Mushrooms and Italian Sausage. I Also Sliced My Cheeses and Put Them On the Top of This One Instead of On the Bottom! ENJOY!

pinch tips: How to Debone a Chicken





2 Hr 20 Min


25 Min


4 c
all purpose flour
1/2 c
1 1/2 pkg
dry active yeast
1 c
warm water
1 tsp
1 Tbsp
1/4 c
olive oil
1 can(s)
(15oz) chopped tomatoes
3 clove
finely minced garlic
1 tsp
dried basil
1 tsp
dried oregano
8 oz
sliced mozzarella cheese
8 oz
sliced provolone cheese
1/4 c
freshly grated parmesan cheese
1 can(s)
(small) tomato paste

Directions Step-By-Step

In a large mixing bowl add warm water, sugar and yeast. Gently stir and let stand for about 10 minutes until yeast becomes foamy. Stir in salt and olive oil. Mix cornmeal into flour. Add flour to water one cup at a time and mix until dough forms. Place dough on a floured surface and knead for about 10 minutes. Dust with flour as needed.
Place dough in a greased bowl and keep covered in a warm place for about 2 hours until dough has doubled. Turn the dough out on a floured surface and knead for about 2 more minutes.
Oil the bottom of a deep dish or a heavy skillet.
Spread the dough in the skillet and work the dough up the sides, spread a thin layer of tomato paste onto the dough and then add a layer of mozzarella and provolone at the bottom of the skillet. Spread the tomatoes around. Sprinkle with garlic, basil, oregano and parmesan cheese.
Pre-heat the oven to 450 degrees. Bake pizza for around 25 minutes. You can alway add your favorite toppings to this pizza before placing it in the oven.

About this Recipe

Regional Style: Italian
Other Tag: For Kids
Hashtag: #Pizza