waynez@houxh.UUCP (W.ZAKARAS) (04/01/85)
>From houxk!houxa!houxm!npois!npoiv!harpo!decvax!decwrl!turtleva!ken (Ken Turkowski) Tue Feb 15 20:58:44 1983 >Subject: Chicago-style Stuffed Pizza >Newsgroups: net.cooks > > > > Chicago-Style > Stuffed Pizza > (six servings) > >Crust: >1 package active dry yeast >1-1/4 cups lukewarm water >1 tablespoon melted shortening >2 tablespoons sugar >1 teaspoon salt >4-1/4 to 4-1/2 cups flour > Oil > >Filling: >1-1/2 pounds mild Italian sausage >1 medium onion, chopped >1 medium green pepper, chopped >1 tablespoon oil >1/2 teaspoon salt >1 package (10 ounces) mozzarella cheese, > thinly sliced >1 can (4 ounces) sliced mushrooms, drained > >Topping: >1 can (28 ounces) Italian-style tomatoes, > drained, chopped >1/2 teaspoon Italian Seasoning >1/4 teaspoon fennel seed >1/3 cup grated Parmesan cheese > >Dissolve yeast in lukewarm water. Add shortening, sugar, and salt. >Stir in 2 cups flour. Add enough more flour to form a soft dough. >Turn dough onto lightly floured board; knead until smooth and elastic, >working in more flour as needed. Divide dough into thirds. Cover and >set one-third aside. Roll two-thirds of the dough into a 14-inch >circle. Brush a 12-inch pizza pan (at least 2 inches deep) lightly >with oil. Press dough evenly over bottom and up sides of pan. Remove >sausage from casing and crumble into crust (it need not be cooked >before using). Saute onion and green pepper in 1 tablespoon oil until >tender. Stir in salt; sprinkle vegetables over sausage. Top with >mozzarella cheese and mushrooms. > >For topping, saute tomatoes and spices 10 minutes, breaking up tomatoes >with a fork. Roll out remaining one-third of dough into a 12-inch >circle. Set over filling in pan. Crimp edges of top and bottom crust >together to seal well. Prick top crust with fork. Spread tomato sauce >over top. Sprinkle with parmesan cheese. Bake at 425 degrees 45 >minutes, or until crust is golden. Let pizza stand 10 minutes before >serving. > This recipe was on the net a few years ago. I've tried it several times and each time the dough comes out like a rock. I've followed the recipe to the letter. I've also noticed nothing about letting the dough rise (How come it has yeast in it) I can't believe the 5 minutes in the oven makes it rise. Can anyone help me, possibly even Ken Turkowski who posted it? WayneZ...