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Chicago Style Skillet Pizza

Full recipe at greateightfriends.com

  • 4 ounces warm water (~105℉)
  • 1/8 teaspoon active dry yeast
  • 1/2 teaspoon granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher or sea salt
  • 1/4 cup olive oil (or corn oil)
  • 1-2 Tablespoons olive oil (for coating the pan)
  • Corn meal (for dusting the pan)
  • 1 Tablespoon olive oil
  • 1/4 cup onion (minced)
  • 1 large garlic clove (minced)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons chopped fresh basil (or 3/4 teaspoon dried)
  • 1- 14.5 ounce can crushed tomatoes (I like San Marzano)
  • 2- 8 ounce packages sliced low moisture part skim mozzarella cheese (about 22 thin slices)
  • 1/2 pound mild Italian sausage (casings removed and pressed thin)
  • 5 ounces thinly sliced pepperoni (I like Boar's Head)
  • 1/8 cup freshly grated parmesan cheese (optional)
  • Fresh basil (sliced (optional))
  • Sauteed chopped green peppers, onions or sliced mushrooms, see Gr8 notes (drain off excess moisture)

Overview

Prep Time:
1 hr
Total Time:
5 hr 30 min

Category

Main

Cuisine

Chicago

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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