18" Chicago Recipe
Italian sausage, pepperoni, roasted red peppers, mushrooms, bacon and red onions
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Toppings Preparation
- 5
Cook Sausage
In a skillet, cook the Italian sausage over medium heat until browned and fully cooked. Drain excess fat.
- 6
Prepare Vegetables
Slice the mushrooms and red onions. If using jarred roasted red peppers, drain and chop them into bite-sized pieces.
- 7
Assemble and Bake
- 8
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- 9
- 10
Add Sauce and Toppings
Spread the pizza sauce evenly over the dough. Sprinkle shredded mozzarella cheese, then add cooked sausage, pepperoni, roasted red peppers, mushrooms, crumbled bacon, and red onions. Top with grated Parmesan cheese.
- 11
Bake Pizza
Carefully transfer the assembled pizza to the preheated oven. Bake for about 20-25 minutes or until the crust is golden brown and the cheese is bubbling.
- 12
Slice and Serve
Remove the pizza from the oven, let it cool slightly, slice, and serve hot.
