Chicago-Style Pizza

From Tony Nitti's Bar-B-Que in Chicago's Little Italy

• 1 recipe Chicago-Style Pizza Dough or 1 pound store-bought pizza dough
• All-purpose flour for dusting work surface
• 2 tablespoons cornmeal
• Extra -virgin olive oil
• 1 (8-0unce) can tomato sauce
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 pound mozzarella, shredded
• 2 ounces Romano cheese, grated (1/2 cup)

Optional Toppings:

• 1 pound hot or sweet Italian sausage
• Mushrooms, sliced
• Green bell pepper, sliced

If using sausage as topping, remove the sausage from its casing and break it into small pieces.  In a large skillet over medium heat,fry the sausage until well cooked.  Remove from pan and drain on paper towels.  Break into very small pieces or grind.

Method Preheat the oven to 450°F. To shape the pizza dough, divide the dough in half.  Working on a floured surface, roll the dough halves into two 12-inch circles, if using a pizza stone, or into two oblong shapes, about 1- x 4-nches each, if using a large cookie sheet.  Sprinkle the pizza stone or baking sheet with 1 tablespoon of the cornmeal.  Place the prepared pizza dough on the cornmeal and brush the top very lightly with olive oil. In a small bowl, combine the tomato sauce, basil, oregano, garlic salt, and pepper.  Evenly spread half of the sauce over the pizza dough.  Top with half of the cheeses and add any additional toppings of your choice.  Drizzle some olive oil on the top.  Bake until the crust is brown around the edges and the cheese is bubbly, about 20 to 25 minutes.  Repeat with the remaining pizza dough, sauce, cheese and toppings, if using. Makes two 12-inch pizzas. Reprinted with Permission from ©America's Little Italys, by Sheryll Bellman, published by Sellers Publishing    click for book review more bread recipes        more pizza recipes      more chef & cookbook recipes for breads, pizzas, brunches

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