Ready in 45 minutes
Try this Chicago-style Pizza recipe, or contribute your own.
Place all ingredients for the dough in the bowl of a food processor fitted with the dough blade. Process for one minute. Mixture should come together and form a ball almost immediately. If mixture is too wet and sticks to the sides of the bowl, add a couple tablespoons more flour. On the other hand, if the mixture is too dry and fails to form a ball, add a couple tablespoons more milk.
Remove dough from the food processor. It should be smooth, soft, and slightly tacky. Shape into a ball and place in a lightly oiled bowl. Cover bowl with plastic wrap, set aside in a warm place, and allow dough to rise until doubled in volume about two hours. Punch dough down, recover the bowl, and let rise again until doubled about one hour.
When ready to bake the pizza, heat oven to 400?. Brush bottom and sides of a 10-inch round, 2-inch deep, straight-sided pan (a cake pan works well) with one tablespoon of olive oil. Place dough in pan and, using your fingers, press and stretch the dough to cover the bottom and come about half-way up the sides of the pan. Place slices of mozzarella and provolone cheese evenly over the dough in the bottom of the pan. Break off pieces of the sausage and distribute them evenly to cover the cheese. Sprinkle the oregano over the sausage. Spread the toppings if using (see note below) over the sausage. Spread the crushed tomatoes evenly over all and sprinkle the parmesan cheese evenly over the tomatoes.
Cover the pan loosely with a sheet of foil. Bake for 45-50 minutes, removing the foil for the last 15 minutes, until the crust is nicely browned and the filling is bubbling. Run a knife blade around the edge of the pan to loosen the crust, then, using a spatula, lift and slide the pizza out onto a cutting board. Cut into slices and serve immediately.
Additional toppings such as onions, red or green peppers, mushrooms, and so forth can of course be added to the pizza. Saute them in a little olive oil for about ten minutes to soften them and remove some of their moisture before putting them on the pizza.
You want to use a brand of crushed tomatoes that is not too watery. Muir Glen, Redpack, and Tuttorosso are all good.