Directions: |
Directions:FOR PIZZA
1. Process flour, sugar, yeast, and salt in food processor until combined, about 3 seconds. With processor running, slowly add cold water and oil and process until dough forms sticky ball that clears sides of bowl, 30 to 60 seconds.
2. Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover bowl with plastic wrap and let dough rise at room temperature until almost doubled in size, 2 to 2 1.2 hours. One hour before baking, adjust baking rack to lowest position, set baking stone on rack, and heat oven to 500 degrees.
FOR SAUCE
3. Whisk all ingredients together in a bowl. (Sauce can be refrigerated up to 2 days)
4. Transfer dough to lightly floured counter, divide in half and gently shape each half into a ball. Return one dough ball to bowl and cover with plastic. Coat remaining dough ball lightly with flour and gently flatten into 8 inch disk using your fingertips. Using a rolling pin, roll dough into a 12 inch circle, dusting dough lightly with flour as needed. (If dough springs back during rolling, let rest 10 minutes before rolling again.)
5. Sprinkle pizza peel with cornmeal. Transfer dough to prepared pizza peel and carefully stretch to return to 12 inch circle. Using back of spoon or ladle, spread scant 1/2 cup sauce in thin layer over surface of dough leaving 1/8 inch border around edge. Pinch 6 oz sausage into approximate dime size pieces and evenly distribute over sauce. Sprinkle 1 1/2 cups mozzarella evenly over sausage to edge of pie. Sprinkle 1/4 tsp oregano over top.
6. Carefully slide pizza onto baking stone and bake until cheese is well browned and edges of pizza are crisp and dark, 10 to 14 minutes. Slide pizza peel underneath pizza and remove pizza from oven. Slide pizza onto cutting board and let cool for 5 minutes.
7. Repeat with remaining dough, sauce, sausage,mozzarella, and oregano.
8. Cut pizzas into 2 to 3 inch squares and serve. |
This recipe for Chicago Thin-Crust Pizza is from