Chicago Style Stuffed Pizza
1 1/4 cup warm water
teaspoons active dry yeast
2 1/2 cups flour
1/3 cup yellow cornmeal
1 1/4 teaspoon salt
1 pound cooked meat (sausage, ham, pepperoni, etc.)
vegetables of choice (pineapple, olives, green peppers, etc.
2-3 cups (about 12 oz.) mozzarella cheese, grated
1 14 oz.
pizza sauce (or see below)**
Combine sugar, water, yeast and 1/2 cup flour in mixing bowl, beat well. Let
stand until foamy, approximately 10-20 minutes. Combine cornmeal and salt, stir
into flour mixture. Gradually stir in enough more flour to make dough stiff
enough to work with hands (dough should be sticky unless hands are floured).
Turn dough out on a floured surface and knead until smooth and elastic - about
10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap and
allow to rise until double in volume.
Pre-heat oven to 500° F. Punch dough down. Pinch off approximately 1/3 of the
dough and set aside. Pat dough into a 12-inch circle. Allow to rest 2-5 minutes.
Place dough in lightly oiled deep-dish pizza pan (or use a large dark cookie
sheet). Gently stretch and pat dough into bottom and up sides of pan.
Arrange meat and vegetables in bottom of pan. Pat top crust into a 12-inch
circle, allow to rest 2-5 minutes. Place top pizza crust over filling. Fold side
edges over top crust, pinch and fold to seal crusts. Cut 2-3 slits in top to
Sprinkle top crust with cheese, spread with pizza sauce. Bake at 500 degrees for
10 minutes. Reduce heat to 400° F. and continue to bake 15-20 minutes longer or
until crust is golden brown and pulls away from sides of pan (using a spatula,
carefully lift pizza and check doneness of bottom). Allow pizza to cool 5-10
minutes before serving.
** NOTE: Pizza sauce may be made by combining 8 oz. tomato sauce, 3 oz. tomato
paste with 1/2 teaspoon dried oregano, 1/4 teaspoon ground thyme, 1/2 teaspoon
Italian seasoning, 1/4 teaspoon garlic powder, and 1 teaspoon sugar.
This recipe serves 6.