Chicago Style Stuffed Pizza

Ingredients

• 2 teaspoons white sugar
• 1 cup warm water , 110 degrees F/45 degrees C
• 1 teaspoon active dry yeast
• 3 cups unbleached all-purpose flour , divided
• 0.5 cups warm water , 110 degrees F/45 degrees C
• 0.5 cups yellow cornmeal
• 1.5 teaspoons salt
• 2 tablespoons olive oil
• 0.25 pounds spicy Italian sausage - browned , drained and crumbled
• 9 ounces shredded mozzarella cheese
• 0.25 cups grated Parmesan cheese
• 0.33 cups diced pepperoni
• 0.25 cups chopped onion
• 0.13 cups chopped green bell pepper
• 1 teaspoon dried oregano
• 3 cloves garlic , sliced
• 0.5 cups tomato sauce

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.