Chicago-Style Pizza: Attempt #2

Home freakin’ run.

The changes noted in my last post paid off big time.

We first started with a cornmeal-parmesan Pizza Dough recipe from Sharon’s bread machine recipe book.  It’s hands down the best pizza dough we’ve made. We shaped it in a small cake pan doused with olive oil and let it rise for 30 minutes. I then layered mozzarella and provolone cheeses on the bottom followed by pepperoni and Italian sausage. The pie was finally topped off with crushed tomatoes and parmesan cheese and set to bake at 375° for 30 minutes. After it baked I garnished it with oregano and basil.

My beloved is short of words on how to make it better, other than perhaps try adding vegetables. I agree. The next round will probably include bell peppers and onions to balance out the meaty taste. Also, it would be interesting to try selecting fresher/organic ingredients to see if it would give it a bit more “life”.