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Chicago-Style Pizza
Classic Cheese Pizza
Pizza Dough
Pizza Sauce


3 cups flour
1 1/2 cups tepid water
1 package yeast, or 1 teaspoon
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup olive oil
1 teaspoon oregano (optional)

tomato paste
3 garlic cloves, minced
2 teaspoons rosemary
1 teaspoon oregano
olive oil

3 onions, thinly sliced
1/4 cup anchovies

Dissolve yeast in water. Add sugar and let stand 5 minutes. Place in bowl of kitchen aid and add oil, then flour and salt stirring and kneading in kitchen aid. Add oregano. Knead 8 minutes. Then turn dough onto a working surface and knead 3 minutes by hand. Place in an oiled bowl and turn dough around to coat with oil. Cover with plastic, and let rise 1 hour. Open dough into a rectangle in an oiled pan. Let rise 1 more time about 30 minutes. Pinch dough with a fork or press with your knuckles at intervals. Spread topping of your choice on top. Bake in a preheated 450 F oven for
30 minutes.

NOTES : You can open it in half , drizzle some olive oil, scrub a garlic clove and fill it with cold cuts and provolone.


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