|Recipe Name:||Chicago Thin-Crust Pizza||Submitted by:||Ryan|
|Preparation Time:||60+ Minutes|
|Number of Servings:||6|
2 1/2 Cup(s) all purpose flour
5 1/2 Teaspoon(s) sugar
1 1/2 Teaspoon(s) instant yeast
2 1/2 Teaspoon(s) salt
3/4 Cup(s) cold water
2 Tablespoon(s) oil, olive
8 Ounce(s) tomato sauce
1 Tablespoon(s) tomato paste
1/2 Teaspoon(s) italian seasonings
1 1/2 Tablespoon(s) fennel seed
1 1/2 Pound(s) coursely ground pork, ground
1 Clove(s) minced garlic
3/4 Teaspoon(s) freshly ground black pepper
1/4 Teaspoon(s) oregano
1/4 Teaspoon(s) red pepper flakes
1 1/2 Cup(s) cheese, mozzarella grated
In a food processor, mix flour, 2 tsp sugar, yeast, and salt. Combine for 3 seconds. Add oil and water. Mix for about 60 seconds until the dough comes together. All the flour should be moist.
Grease the counter with oil, not flour. Kneed a few seconds and form into a ball. Place into a greased bowl, cover with plastic wrap and let rest for 2.5 hours at room temperature until doubled it size.
In a bowl, combine tomato sauce, paste, 2 tsp sugar, italian seasoning, .5 teaspoon fennel seeds. Whisk until paste is dissolved.
In a stand-up blender, mix pork, 1.5 tablespoon cracked toasted fennel seeds, 1.5 teaspoon sugar, 1.5 teaspoon salt, garlic, pepper, oregano. Mix on low for 60-90 seconds. Cover and let sit in the fridge for an hour.
Divide the dough evenly and roll out into two pizzas on a floured counter.
Roll into a 12 inch circle.
Dust the pizza peel with corn meal and place the dough on the peel.
Push the sauce out to the edge. Place dime-sized pieces of sausage on the pizza. Place 6 ounces of cheese on each pizza. Dust each pizza with .25 teaspoon of oregano.
Check the pizza is still sliding on the corn meal. Add more if there are any places that are sticking.
Heat the oven to 500 degrees with a pizza stone for 1 hour.
Cook the pizza dark enough to cook the sausage. Cook for 10-14 minutes. Crust and cheese should be browned, not canary yellow.
Let cool for 5 minutes. Cut into squares and serve.