Chicago Style Skillet Pizza
Full recipe at greateightfriends.com
Utensils needed:
- 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)